Protein glycation and aggregation inhibitory potency of biomolecules from black gram milled by‐product

Abstract

Abstract BACKGROUND Persistent hyperglycaemia causes increased advanced glycation end products ( AGEs ), which contribute to the pathogenesis of diabetic complication. Therefore, effect of black gram milled by‐product ( BGBP ) extract on inhibition of AGE formation in a bovine serum albumin ( BSA )/glucose system was investigated. RESULTS BGBP extract had a total polyphenol content of 82 mg GAE g −1 and flavonoid content of 46 mg CE g −1 . Ferulic acid, protocatechuic acid, gallic acid, gentisic acid, isovitexin, vitexin and epicatechin were the major bioactives in the extract. BGBP extract exhibited an effective Fe 2+ chelating activity. Size exclusion–high‐performance liquid chromatographic studies indicated that upon BSA‐AGE formation the BSA monomer content was 38%; however, in the presence of BGBP extract at 50 and 100 µg levels, the monomer content increased and it was found to be 48% and 73%, respectively. BGBP extract at 50 and 100 µg levels decreased the protein carbonyl and fructosamine contents, and quenched the fluorescence intensity of glycated BSA in a dose‐dependent manner. Further, fluorescence and transmission electron microscopic studies confirmed the decrease in formation of AGEs by BGBP extract. CONCLUSION As BGBP extract inhibited the formation of AGEs , the extract can be used as a nutraceutical or it can be incorporated into food products to obtain functional foods. © 2016 Society of Chemical Industry