Novel inhibitory effect of black chokeberry (Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study

• Published in: Food Chemistry: X Vol. 21; p. 101032
• Main Authors: Tan, Hui, Cui, Baoyue, Zheng, Kexin, Gao, Ningxuan, An, Xuening, Zhang, Yu, Cheng, Zhen, Nie, Yujie, Zhu, Jinyan, Wang, Li, Shimizu, Kuniyoshi, Sun, Xiyun, Li, Bin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.03.2024; Elsevier
• Subjects: AGEs; Black chokeberry (Aronia melanocarpa); Methylglyoxal/Glyoxal trapping; Polyphenol; Protein glycation; Polyphenol; AGEs; Black chokeberry (Aronia melanocarpa); Protein glycation; Methylglyoxal/Glyoxal trapping
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.101032

[Display omitted] •Black chokeberry extracts were the most inhibitory for AGEs in the reaction models.•Black chokeberry extracts can alter BSA conformation and prevent cross-linking.•Black chokeberry and its major polyphenols trap α-DCs, notably MGO.•Cy3Gal, C3A, and procyanidin B2 trapped α-DCs form mono, di-and tri- adducts. Numerous health hazards have been connected to advanced glycation end products (AGEs). In this investigation, using reaction models including BSA-fructose, BSA- methylglyoxal (MGO), and BSA-glyoxal (GO), we examined the anti-glycation potential of eight different berry species on AGEs formation. Our results indicate that black chokeberry (Aronia melanocarpa) exhibited the highest inhibitory effects, with IC50 values of 0.35 ± 0.02, 0.45 ± 0.03, and 0.48 ± 0.11 mg/mL, respectively. Furthermore, our findings suggest that black chokeberry inhibits AGE formation by binding to BSA, which alleviates the conformation alteration, prevents protein cross-linking, and traps reactive α-dicarbonyls to form adducts. Notably, three major polyphenols, including cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, and procyanidin B2 from black chokeberry, showed remarkably inhibitory effect on MGO/GO capture, and new adducts formation was verified through LC-MS/MS analysis. In summary, our research provides a theoretical basis for the use of berries, particularly black chokeberry, as natural functional food components with potential anti-glycation effects.