title: Analysis of glycation induced protein cross-linking inhibitory effects of some antidiabetic plants and spices.
abstract: BACKGROUND
  Protein cross-linking which occurs towards the latter part of protein glycation is implicated in the development of chronic diabetic complications. Glycation induced protein cross-linking inhibitory effects of nine antidiabetic plants and three spices were evaluated in this study using a novel, simple, electrophoresis based method.
  
  
  METHODS
  Methanol extracts of thirteen plants including nine antidiabetic plants and three spices were used. Lysozyme and fructose were incubated at 37 °C in the presence or absence of different concentrations of plant extracts up to 31 days. Standard glycation inhibitor aminoguanidine and other appropriate controls were included. A recently established sodium dodecyl polyacrylamide gel electrophoresis (SDS-PAGE) method was used to detect the products of protein cross-linking in the incubation mixtures.
  
  
  RESULTS
  High molecular weight protein products representing the dimer, trimer and tetramer of lysozyme were detected in the presence of fructose. Among the nine antidiabetic plants, seven showed glycation induced protein cross-linking inhibitory effects namely Ficus racemosa (FR) stem bark, Gymnema sylvestre (GS) leaves, Musa paradisiaca (MP) yam, Phyllanthus debilis (PD) whole plant, Phyllanthus emblica (PE) fruit, Pterocarpus marsupium (PM) latex and Tinospora cordifolia (TC) leaves. Inhibition observed with Coccinia grandis (CG) leaves and Strychnos potatorum (SP) seeds were much low. Leaves of Gymnema lactiferum (GL), the plant without known antidiabetic effects showed the lowest inhibition. All three spices namely Coriandrum sativum (CS) seeds, Cinnamomum zeylanicum (CZ) bark and Syzygium aromaticum (SA) flower buds showed cross-link inhibitory effects with higher effects in CS and SA. PD, PE, PM, CS and SA showed almost complete inhibition on the formation of cross-linking with 25 μg/ml extracts.
  
  
  CONCLUSIONS
  Methanol extracts of PD, PE, PM, CS and SA have shown promising inhibitory effects on glycation induced protein cross-linking.
authors.affiliation: Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka. kumudup@pdn.ac.lk.
authors.forename: Handunge Kumudu Irani
authors.initials: HK
authors.lastname: Perera
authors.affiliation: Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka. charithhanduwalage@gmail.com.|Postgraduate Institute of Science, University of Peradeniya, Peradeniya, Sri Lanka. charithhanduwalage@gmail.com.
authors.forename: Charith Sandaruwan
authors.initials: CS
authors.lastname: Handuwalage
mesh_terms: D048909:Diabetes Complications / Q000378:metabolism* / Q000517:prevention & control; D005632:Fructose / Q000378:metabolism; D017127:Glycation End Products, Advanced / Q000037:antagonists & inhibitors*; D006031:Glycosylation; D007004:Hypoglycemic Agents / Q000494:pharmacology / Q000627:therapeutic use; D019684:Magnoliopsida; D009113:Muramidase / Q000378:metabolism; D008517:Phytotherapy; D010936:Plant Extracts / Q000494:pharmacology* / Q000627:therapeutic use; D018514:Plant Structures; D011506:Proteins / Q000378:metabolism; D017365:Spices
chemical_list: D017127:Glycation End Products, Advanced; D007004:Hypoglycemic Agents; D010936:Plant Extracts; D011506:Proteins; D005632:Fructose; D009113:Muramidase