Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

doi:10.1016/j.foodchem.2007.06.016

CORC > 中国农业科学院 > 作物科学研究所

	Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts
	Peng, Xiaofang; Zheng, Zongping; Cheng, Ka-Wing; Shan, Fang; Ren, Gui-Xing; Chen, Feng; Wang, Mingfu
刊名	FOOD CHEMISTRY
	2008
卷号	106 期号:2 页码:475-481
关键词	AGEs diabetic complications mung bean anti-glycation vitexin isovitexin
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2007.06.016
通讯作者	Peng, Xiaofang
英文摘要	The anti-glycation activity of four kinds of beans including mung bean, black bean, soybean and cowpea were evaluated. Aqueous alcohol extract of mung bean exhibited the strongest inhibitory activity against the formation of fluorescent advanced glycation endproducts (AGEs) in a bovine serum albumin (BSA)-glucose model, and the inhibitory activities of extracts of the four beans were found to be highly correlated with their total phenolic contents (R-2 = 0.95). Subsequent HPLC analysis of mung bean extract revealed two major phenolics which were purified and identified as vitexin and isovitexin by spectral methods. In the anti-glycation assays, both vitexin and isovitexin showed significant inhibitory activities against the formation of AGEs induced by glucose or methylglyoxal with efficacies of over 85% at 100 mu M. In another assay, vitexin and isovitexin failed to directly trap reactive carbonyl species, such as methylglyoxal, suggesting that their anti-glycation activities may mainly be due to their free radical scavenging capacity. (C) 2007 Elsevier Ltd. All rights reserved.
学科主题	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics ; CHEMISTRY, APPLIED ; FOOD SCIENCE & TECHNOLOGY ; NUTRITION & DIETETICS
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000250038400006
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/5632]
专题	作物科学研究所
作者单位	(1)Univ Hong Kong, Dept Bot, Hong Kong, Peoples R China;(2)Shanxi Acad Agr Sci, Inst Comprehens Utilizat Agr Prod, Taiyuan, Peoples R China;(3)Chinese Acad Agr Sci, Inst Crop Sci, Beijing, Peoples R China
推荐引用方式 GB/T 7714	Peng, Xiaofang,Zheng, Zongping,Cheng, Ka-Wing,et al. Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts[J]. FOOD CHEMISTRY,2008,106(2):475-481.
APA	Peng, Xiaofang.,Zheng, Zongping.,Cheng, Ka-Wing.,Shan, Fang.,Ren, Gui-Xing.,...&Wang, Mingfu.(2008).Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts.FOOD CHEMISTRY,106(2),475-481.
MLA	Peng, Xiaofang,et al."Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts".FOOD CHEMISTRY 106.2(2008):475-481.