Journal
FOOD CHEMISTRY
Volume 120, Issue 1, Pages 261-267Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.10.018
Keywords
AGEs; Microalgae; Diabetic complications; Lutein; Unsaturated fatty acids
Ask authors/readers for more resources
The antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system. ethyl acetate fractions of green microalgae Chlorella and diatom Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76-88.02% and 91.68%) at the concentration of 500 ppm. Such abilities were higher than the effect of 1 mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs. these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and N-epsilon-Carboxymethyllysine (CIVIL). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (CC) analysis revealed that carotenoids in Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in Nitzschia laevis contributed to their strong antiglycative capacities. (C) 2009 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available