Insights into oat polyphenols constituent against advanced glycation end products mechanism by spectroscopy and molecular interaction

In this study, the inhibitory effects of oat polyphenols constituent on advanced glycation end products (AGEs) formation in the bovine serum albumin (BSA)-glucose and BSA-fructose models were explored. Spectroscopic techniques, SDS-PAGE and molecular docking were used to characterize the antiglycation capacity of oat polyphenols constituent. The results unveiled that apigenin and luteolin had the strongest inhibitory effect on AGEs. Spectroscopy results indicated that apigenin and luteolin inhibited the BSA glycation in a dose-dependent manner by attenuating the changes of conformational structure and microenvironment induced by glycation. Apigenin and luteolin also suppressed the cross-linking or aggregation of glycated BSA, which was reflected in the changed molecular weight and determined by SDS-PAGE. The prediction of molecular docking demonstrated that binding affinity of BSA-luteolin was greater than that of apigenin, which might be due to the additional hydroxyl group in the position of A ring of luteolin. In conclusion, luteolin had a stronger AGEs inhibitory activity than apigenin (P < 0.05). Oat polyphenols may be a good food source for inhibiting the formation of AGEs in vitro.

Automated summary

This study found that oat polyphenols constituent apigenin and luteolin could inhibit the glycation of BSA, with luteolin showing stronger inhibitory effects. Spectroscopic techniques and SDS-PAGE results confirmed this discovery.