Dinesh Kumar and Ahmad Ali*
Department of Life Sciences, University of Mumbai, Vidyanagari, Santacruz (East), Mumbai, Maharashtra, INDIA
*Corresponding author. Email: ahmadali@mu.ac.in
FULL TEXT: NVEO 2019, Volume 6, Issue 1, Pages 25-33
Abstract
The consequences of Diabetes are manifested due to the accumulation of glucose. The carbonyl group of sugars reacts with the amino group of proteins leading to generation of harmful products collectively known as advanced glycation end products (AGEs). These products have been shown to be involved in the various secondary complications of Diabetes and neurodegenerative disorders. The present study involves the assessment of role of Thymoquinone in the process of glycation.
The in vitro glycation system consisted of BSA and glucose and incubated in the presence and absence of thymoquinone for four weeks at 37°C. The amount of glycation products was measured by standard methods like browning, total AGEs by spectrofluorimetry. The aggregation of protein was checked by aggregation index and Congo red assays. The effect of thymoquinone was also checked on the glycation of DNA and the sample was analysed by agarose gel electrophoresis. The presence of thymoquinone resulted in the decrease in browning and amount of total AGEs significantly. There was also a drastic decrease in the glycation-induced aggregation of BSA and reversal of glycoxidative damage of DNA in the presence of thymoquinone. It can be concluded from these results that thymoquinone is potential antiglycating agent and it can be used to prevent the glycation-induced damage of biomolecules.
Keywords
Advanced glycation end-products (AGEs), antiglycation, aggregation, DNA damage, thymoquinone
References
Ahmed, N. (2005). Advanced glycation end products-role in pathology of diabetic complications. Diabetes Res Clin Pract, 67, 3-21.
Ahmad, S., Khan, M.S., Akhter, F., Khan, M.S., Khan, A., Ashraf, J.M. & Shahab. (2014). Glycoxidation of biological macromolecules: a critical approach to halt the menace of glycation. Glycobiology, 24, 979-990.
Ahmad, S., Moinuddin, S.U., Khan, M.S., Habeeb, S., Alam, K. & 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., & Sivakami, S. (2017). Antiglycating potential of acesulfame potassium: an artificial sweetener. Applied Physiology, Nutrition, and Metabolism, 42(10), 1054-1063.
Ali, B.H., & Blunden, G. (2003). Pharmacological and toxicological properties of Nigella sativa. Phytotherapy Research, 17, 299–305.
Ali, A., Sharma, R. & Sivakami, S. (2014). Role of natural compounds in the prevention of DNA and proteins damage by glycation. Bionano Front, 7, 25-30.
Ali, A. & Sharma, R. (2015). A comparative study on the role of lysine and BSA in glycation-induced damage to DNA. Bioscience and Bioengineering Communications, 1, 38-43.
Anwar, S., Khan, M. A., Sadaf, A., & Younus, H. (2014). A structural study on the protection of glycation of superoxide dismutase by thymoquinone. International Journal of Biological Macromolecules, 69, 476-481.
Banan, P. & Ali, A. (2016). Preventive effect of phenolic acids on in vitro glycation. Annals of Phytomedicine, 5, 97-102.
Khan, M. A., Anwar, S., Aljarbou, A. N., Al-Orainy, M., Aldebasi, Y. H., Islam, S., & Younus, H. (2014). Protective effect of thymoquinone on glucose or methylglyoxal-induced glycation of superoxide dismutase. International Journal of Biological Macromolecules, 65, 16-20.
Khan, M.N. & Gothalwal, R. (2018). Herbal origins provision for non-enzymatic Glycation (NEGs) inhibition. Frontiers in Medicinal Chemistry and Drug Discovery, 2(1), 10-015.
Khader, M., & Eckl, P. M. (2014). Thymoquinone: an emerging natural drug with a wide range of medical applications. Iranian Journal of Basic Medical Sciences, 17(12), 950.
Kikuchi, S., Shinpo, K., Takeuchi, M., Yamagishi, S., Makita, Z., Sasaki, N., & Tashiro, K. (2003). Glycation – a sweet tempter for neuronal death. Brain Research Reviews, 41, 306-323.
Losso, J.N., Bawadi, H.A. & Chintalapati, M. (2011). Inhibition of the formation of advanced glycation end products by thymoquinone. Food Chemistry, 128, 55-61.
Lutterodt, H., Luther, M., Slavin, M., Yin, J.J., Parry, J., Gao, J.M., & Yu, L. (2010). Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils. LWT – Food Science and Technology, 43, 1409–1413.
Najmi, A., Nasiruddin, M., Khan, R.A. & Haque, S.F. (2012). Therapeutic effect of Nigella sativa in patients of poor glycemic control. Asian Journal of Phytomedicine and Clinical Research, 5, 224-228.
Pandey, R., Kumar, D. & Ali, A. (2018). Nigella sativa seed extracts prevent the glycation of protein and DNA. Current Perspectives on Medicinal and Aromatic Plants, 1, 1-7.
Poulsen, M.W., Hedegaard, R.V., Andersen, J.M., de Courten, B., Bügel, S., Nielsen, J. & Dragsted, L.O. (2013). Advanced glycation end products in food and their effects on health. Food and Chemical Toxicology, 60, 10-37.
Rondeau, P., Armenta, S., Caillens, H., Chesna, H. & Bourdon, E. (2007). Assessment of temperature effects on b-aggregation of native and glycated albumin by FTIR spectroscopy and PAGE: Relations between structural changes and antioxidant properties. Archives of Biochemistry and Biophysics, 460, 141-50.
Sadowska-Bartosz, I. & Bartosz, G. (2015). Prevention of protein glycation by natural compounds. Molecules, 20, 3309-3334.
Solati, Z., Baharin, B. S., & Bagheri, H. (2014). Antioxidant property, thymoquinone content and chemical characteristics of different extracts from Nigella sativa L. seeds. Journal of the American Oil Chemists’ Society, 91(2), 295-300.
Thornalley, P. J. (2003). Use of aminoguanidine (Pimagedine) to prevent the formation of advanced glycation endproducts. Archives of Biochemistry and Biophysics, 419(1), 31-40.
Zafar, H., Hussain, F., Zafar, S. & Yasmin, R. (2013). Glycation inhibition by Nigella sativa (Linn) – an in vitro model. Asian Journal of Agricultural Biology, 1, 187-189.
Cite
| Bibtex | @araştırma makalesi { nveo528760, journal = {Natural Volatiles and Essential Oils}, issn = {}, eissn = {2148-9637}, address = {Badebio Biotechnology Ltd.}, year = {2019}, volume = {6}, pages = {25 – 33}, doi = {}, title = {ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE}, key = {cite}, author = {Ali, Ahmad and Kumar, Dinesh} } |
| APA | Ali, A , Kumar, D . (2019). ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE. Natural Volatiles and Essential Oils, 6 (1), 25-33. Retrieved from http://dergipark.org.tr/nveo/issue/46268/528760 |
| MLA | Ali, A , Kumar, D . “ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE”. Natural Volatiles and Essential Oils 6 (2019): 25-33 <http://dergipark.org.tr/nveo/issue/46268/528760> |
| Chicago | Ali, A , Kumar, D . “ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE”. Natural Volatiles and Essential Oils 6 (2019): 25-33 |
| RIS | TY – JOUR T1 – ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE AU – Ahmad Ali , Dinesh Kumar Y1 – 2019 PY – 2019 N1 – DO – T2 – Natural Volatiles and Essential Oils JF – Journal JO – JOR SP – 25 EP – 33 VL – 6 IS – 1 SN – -2148-9637 M3 – UR – Y2 – 2019 ER – |
| EndNote | %0 Natural Volatiles and Essential Oils ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE %A Ahmad Ali , Dinesh Kumar %T ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE %D 2019 %J Natural Volatiles and Essential Oils %P -2148-9637 %V 6 %N 1 %R %U |
| ISNAD | Ali, Ahmad , Kumar, Dinesh . “ANTIGLYCATION AND ANTIAGGREGATION POTENTIAL OF THYMOQUININE”. Natural Volatiles and Essential Oils 6 / 1 (Mart 2019): 25-33. |
FULL TEXT: NVEO 2019, Volume 6, Issue 1, Pages 25-33
