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- Title
The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems.
- Authors
Vlassopoulos, Antonis; Mikrou, Theano; Papantoni, Artemis; Papadopoulos, Georgios; Kapsokefalou, Maria; Mallouchos, Athanasios; Gardeli, Chrysavgi
- Abstract
Background: Terpenoid compounds, despite their established antioxidant ability, are neglected as potential glycation regulators. Methods: In-vitro model systems of lysine (0.1 M) with glucose (0.1 M and 1 M) were incubated at 80 °C and 100 °C for 3 h in the presence of aniseed oil, thymol and linalool (2–8 μΜ). Color development, absorbance at UV-Vis (280 nm, 360 nm, 420 nm), fluorescence intensity (λexc = 370 nm, λemm = 440 nm) and lysine depletion (HPLC-FL) were measured to monitor the progress of the Maillard reaction. Response Surface Methodology was used to analyze the impact of the five experimental conditions on the glycation indices. Results: All terpenoid compounds promoted color development and did not affect lysine depletion. The choice of terpenoid compound impacted glycation at 280 nm, 360 nm and 420 nm (p < 0.02). The effect was stronger at lower temperatures (p < 0.002) and 0.1 M glucose concentrations (p < 0.001). Terpenoid concentration was important only at 360 nm and 420 nm (p < 0.01). No impact was seen for fluorescence intensity from the choice of terpenoid compounds and their dose (p = 0.08 and p = 0.44 respectively). Conclusion: Terpenoid compounds show both anti- and proglycative activity based on the incubation conditions. Thymol showed the largest antiglycative capacity, followed by aniseed oil and linalool. Maximal antiglycative capacity was seen at 0.1 M glucose, 2 μΜ terpenoid concentration, 80 °C and 1 h incubation.
- Subjects
THYMOL; RESPONSE surfaces (Statistics); MAILLARD reaction; LINALOOL; FLUORESCENCE
- Publication
Applied Sciences (2076-3417), 2022, Vol 12, Issue 2, p908
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app12020908