Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibitory Effects of Total Extract and Flavonols from Hardy Rubber Tree (Eucommia ulmoides Oliver) Leaves on the Glycation of Hemoglobin

  • Kim, Hye-Young (Food Function Research Division, Korea Food Research Institute) ;
  • Kim, Kyong (Food Function Research Division, Korea Food Research Institute) ;
  • Lee, Myung-Ki (Traditional Food Research Division, Korea Food Research Institute)
  • Published : 2006.08.30
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Abstract

Our previous study demonstrated that aqueous ethanolic extract of hardy rubber tree (HRT; Eucommia ulmoides Oliver) leaves potently inhibited glycation, and that two known flavonols and one new flavonol were the active compounds in protein glycation in vitro using the model system of bovine serum albumin and fructose. The aim of this study was to examine the effectiveness of HRT extract and its flavonols against the glycation of hemoglobin (Hb) in primary cultured rat erythrocytes. The extract at $40-400\;{\mu}g/mL$ and the flavonols at $0.2-20\;{\mu}g/mL$ significantly inhibited Hb glycation in a concentration-dependent manner. They were more effective than aminoguanidine, a well-known inhibitor of glycation. Three flavonols seemed to be responsible for the inhibitory activity of the extract, furthermore, the extract of HRT leaves showed advantages over single isolated flavonols in the inhibition of Hb glycation.

Keywords

References

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