Abstract
Objectives: Diabetes has
become a major health and socioeconomic issue for India in last one decade. The
condition is identified by an increased blood level which leads to generation
of many harmful products collectively known as advanced glycation end products
(AGEs). These products have been implicated in the secondary complications of
Diabetes. Both artificial and natural compounds have been used to prevent the
accumulation of AGEs. The present study was designed to investigate the role of
Nigella sativa seeds in the inhibition of early and advanced glycation
products in vitro.
Methods: BSA was glycated
in the presence of fructose for 28 days at 37 ºC in the presence and absence of
seed extracts. The amount of glycation products were measured by established
methods like browning, NBT assay, and DNPH, methods. . The effect of black
cumin seeds was also checked on glycation of DNA and the sample was analyzed by
agarose gel electrophoresis.
Results: In the presence
of black cumin seed extracts, there was a significant decrease in the amount of
early and advanced glycation products as compared to BSA + fructose sample. The
seed extracts also reversed the glycation-induced DNA damage.
Conclusion: The results
indicate the inhibitory role of Nigella sativa in the process of
glycation of proteins and DNA.
References
- Ahmed, N., 2005. Advanced glycation end products-role in pathology of diabetic complications. Diabetes Res. Clin. Pract., 67, 3-21.
- Ahmad, S., Moinuddin, S.U., Khan, M.S., Habeeb, S., Alam, K., and Ali, A., 2014. Glyco-oxidative damage to human DNA – Neo-antigenic epitopes on DNA molecule could be a possible reason for autoimmune response in type 1 diabetes. Glycobiology, 24, 281-291.
- Ali, A., More, T.A., Hoonjan, A.K., and Sivakami, S., 2017. Antiglycating potential of acesulfame potassium: an artificial sweetener. Appl. Physiol. Nutr. Metab., 42, 10, 1054-1063.
- Banan, P., and Ali, A., 2016. Preventive effect of phenolic acids on in vitro glycation. Annals of Phytomedicine-an International Journal, 5, 2, 97-102.
- Brownlee, M., Vlassara, H., and Cerami, A., 1984. Non-enzymatic glycosylation and the pathogenesis of diabetes complications. Ann. Intern. Med., 101, 527-537.
- Friendman, M., 1996. Food browning and its prevention: an overview. J. Agric. Food Chem., 44, 631-653.
- Jakus, V., and Rietbrock, N., 2004. Advanced glycation end-products and the progress of diabetic vascular complications. Physiological Research, 53, 2, 131-142.
- Khan, M.N., and Gothalwal, R., 2018. Herbal origins provision for non-enzymatic Glycation (NEGs) inhibition. Front Medic Chem Drug Dis, 2, 1, 10-15.
- Kikuchi, S., Shinpo, K., Takeuchi, M., Yamagishi, S., Makita, Z., Sasaki, N., and Tashiro, K., 2003. Glycation - a sweet tempter for neuronal death. Brain Res. Brain Res. Rev., 41, 306-323.
- Losso, J.N., Bawadi, H.A., Chintalapati, M. 2011. Inhibition of the formation of advanced glycation end products by thymoquinone. Food Chem. 128, 1, 55-61.
- Mehmood, T., Moin, S., Faizy, A. F., Naseem, S., and Aman, S., 2013. Nigella Sativa as an antiglycating agent for human serum albumin. Int. J. Sci. Res. 2, 4, 25-27.
- Najmi, A., Nasiruddin, M., Khan, R.A., and Haque, S.F., 2012. Therapeutic effect of Nigella sativa in patients of poor glycemic control. Asian J Pharm Clin Res, 5, 3, 224-8.
- Poulsen, M.W., Hedegaard, R.V., Andersen, J.M., Courten, B.de., Bügel, S., Nielsen, J., Skibsted, L.H., and Dragsted, L.O., 2013. Advanced glycation endproducts in food and their effects on health. Food Chem. Toxic., 60, 10-37.
- Rahbar, S., and Figarola, J.L., 2003. Novel inhibitors of advanced glycation end products. Arch. Biochem. Biophys., 419, 63-79.
- Requena, J.R., Vidal, P., and Cabezas-Cerrato, J., 1993. Aminoguanidine inhibits protein browning without extensive Amadori carbonyl blocking. Diabetes Res. Clin. Pract., 19, 23-30.
- Zafar, H., Hussain, F., Zafar, S., and Yasmin, R., 2013. Glycation inhibition by Nigella sativa (Linn) – an in vitro model. Asian J Agri Biol, 1, 4, 187-189.
Abstract
References
- Ahmed, N., 2005. Advanced glycation end products-role in pathology of diabetic complications. Diabetes Res. Clin. Pract., 67, 3-21.
- Ahmad, S., Moinuddin, S.U., Khan, M.S., Habeeb, S., Alam, K., and Ali, A., 2014. Glyco-oxidative damage to human DNA – Neo-antigenic epitopes on DNA molecule could be a possible reason for autoimmune response in type 1 diabetes. Glycobiology, 24, 281-291.
- Ali, A., More, T.A., Hoonjan, A.K., and Sivakami, S., 2017. Antiglycating potential of acesulfame potassium: an artificial sweetener. Appl. Physiol. Nutr. Metab., 42, 10, 1054-1063.
- Banan, P., and Ali, A., 2016. Preventive effect of phenolic acids on in vitro glycation. Annals of Phytomedicine-an International Journal, 5, 2, 97-102.
- Brownlee, M., Vlassara, H., and Cerami, A., 1984. Non-enzymatic glycosylation and the pathogenesis of diabetes complications. Ann. Intern. Med., 101, 527-537.
- Friendman, M., 1996. Food browning and its prevention: an overview. J. Agric. Food Chem., 44, 631-653.
- Jakus, V., and Rietbrock, N., 2004. Advanced glycation end-products and the progress of diabetic vascular complications. Physiological Research, 53, 2, 131-142.
- Khan, M.N., and Gothalwal, R., 2018. Herbal origins provision for non-enzymatic Glycation (NEGs) inhibition. Front Medic Chem Drug Dis, 2, 1, 10-15.
- Kikuchi, S., Shinpo, K., Takeuchi, M., Yamagishi, S., Makita, Z., Sasaki, N., and Tashiro, K., 2003. Glycation - a sweet tempter for neuronal death. Brain Res. Brain Res. Rev., 41, 306-323.
- Losso, J.N., Bawadi, H.A., Chintalapati, M. 2011. Inhibition of the formation of advanced glycation end products by thymoquinone. Food Chem. 128, 1, 55-61.
- Mehmood, T., Moin, S., Faizy, A. F., Naseem, S., and Aman, S., 2013. Nigella Sativa as an antiglycating agent for human serum albumin. Int. J. Sci. Res. 2, 4, 25-27.
- Najmi, A., Nasiruddin, M., Khan, R.A., and Haque, S.F., 2012. Therapeutic effect of Nigella sativa in patients of poor glycemic control. Asian J Pharm Clin Res, 5, 3, 224-8.
- Poulsen, M.W., Hedegaard, R.V., Andersen, J.M., Courten, B.de., Bügel, S., Nielsen, J., Skibsted, L.H., and Dragsted, L.O., 2013. Advanced glycation endproducts in food and their effects on health. Food Chem. Toxic., 60, 10-37.
- Rahbar, S., and Figarola, J.L., 2003. Novel inhibitors of advanced glycation end products. Arch. Biochem. Biophys., 419, 63-79.
- Requena, J.R., Vidal, P., and Cabezas-Cerrato, J., 1993. Aminoguanidine inhibits protein browning without extensive Amadori carbonyl blocking. Diabetes Res. Clin. Pract., 19, 23-30.
- Zafar, H., Hussain, F., Zafar, S., and Yasmin, R., 2013. Glycation inhibition by Nigella sativa (Linn) – an in vitro model. Asian J Agri Biol, 1, 4, 187-189.
Details
| Primary Language | English |
|---|---|
| Journal Section | First Issue |
| Authors | |
| Publication Date | July 28, 2018 |
| Published in Issue | Year 2018 Volume: 1 Issue: 1 |
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