抄録
Objective: Glycation in the body is initially caused by the formation of carbohydrate-derived aldehydes secondary to postprandial hyperglycemia, enhanced by fatty acid-derived aldehydes, which convert tissue proteins into AGEs (advanced glycation end products), eventually deteriorating protein function. In this study, we examined the anti-glycation and antioxidant effects of representative water-soluble vitamins with the aim of systematically organizing the functions of vitamins.
Method: Seven types of water-soluble vitamins were used as samples. Anti-glycation effects were evaluated using a human serum albumin-glucose glycation reaction model to assess the inhibition rates of the formation of fluorescent AGEs, pentosidine, 3-deoxyglucosone (3DG), glyoxal (GO), and methylglyoxal (MGO). Aldehyde trap and antioxidation effects were also evaluated.
Results: Formation of fluorescent AGEs, pentosidine, GO, and MGO were inhibited by L(+)-ascorbic acid, nicotinic acid, pyridoxine, and D-biotin. Inhibition effects on 3DG formation were not observed in any of the vitamins tested. DPPH radical scavenging activity was observed only in L(+)-ascorbic acid.
Conclusion: These findings suggest that the mechanism of action of the anti-glycation effects of water-soluble vitamins may differ depending on the type.
