Abstract
The accumulation of advanced glycation endproducts (AGEs) in the body due to glycative stress is one of the factors that contribute to the progression of aging and age-related degeneration, such as reduced tissue elasticity, inflammation, and deteriorated physical function. To suppress glycation in the body, there are measures including suppressing postprandial hyperglycemia, preventing the formation of AGEs, and decomposing and excreting AGEs. In recent years, various plant materials have been recognized for their inhibitory effects on AGE formation, and are used in health foods, supplements, and skincare products that target glycation inhibition. Polyphenols and other plant materials have been identified as components that inhibit AGE formation. On the other hand, amino acids in food are important nutrients that also play a role in maintaining muscle and health by regulating protein and lipid metabolism. However, amino acids can quickly form AGEs through glycation, so when they coexist with proteins, they can act as a substitute and subsequently prevent the glycation of proteins. In this study, we used a protein-glucose glycation model with human serum albumin (HSA) and bovine collagen Type I (COL) to investigate the inhibitory effect of amino acids (23 types) on formation of the fluorescent AGEs (F-AGEs) and pentosidine. Inhibitory effects on F-AGE formation were observed for 17 amino acids in the HSA model and 20 amino acids in the COL model. Pentosidine formation was inhibited by 22 amino acids in both the HSA and COL model. The inhibitory rates of amino acids on both F-AGE and pentosidine formation were correlated between the HSA and COL models. No correlation was observed between the F-AGE and pentosidine formation inhibitory rate in the COL model. Based on these findings, it can be speculated that since amino acids have an inhibitory effect on AGE formation, their active intake may help prevent glycation-related aging.
