抄録
The accumulation of advanced glycation end products (AGEs) in the body due to glycative stress is a factor in the development and progression of aging and lifestyle-related diseases. In particular, the formation of protein cross-links associated with the formation of AGEs hardens tissues, resulting in the deterioration of biological functions. In this study, we examined the usefulness of the edible purple Chrysanthemum flower from the viewpoint of reducing cross-link formation in the glycated proteins, by examining its inhibitory effect on this cross-link formation, its degradation of glycated protein cross-linking, its inhibition of glycated reaction intermediate formation, its degradation of AGE cross-linking, and its enhancement of oxidized protein hydrolase (OPH) activity. A 50% ethanol extract (EE) of edible purple chrysanthemum (Chrysanthemum morifolium) flowers was used as a sample. EE inhibited the formation of lysozyme dimer and trimer at sample concentrations of 0.01 to 1.1 mg/mL. EE inhibited the formation of fluorescent AGEs and glycation intermediates in a human serum albumin-glucose glycation model. This effect was similar to that of aminoguanidine, an inhibitor of glycation reaction. Furthermore, EE enhanced the enzymatic activity of OPH, which is an AGEs degrading agent, by cleaving AGE cross-links using the α-diketone bond of 1-phenyl-1,2-propanedione (PPD) as a model. The inhibitory effect of EE on the formation of glycated protein cross-links was suggested to be related to the inhibition of the formation of glycation intermediates and AGEs, and the degradation of glycated protein cross-links was suggested to be related to the involvement of various substances in Asteraceae plants and the pigment component of purple chrysanthemum flowers. EE may have an effect on repairing protein dysfunction by degrading and removing cross-linked proteins by glycation. There is a possibility that EE may have the ability to repair protein dysfunction by removing cross-linked proteins through glycation.
