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Journal of Pharmaceutical Research International

Journal of Pharmaceutical Research International, XXXX,Vol.: 17, Issue.: 3




Assessment of Antiglycation Effects of Some Plants Used in Hypolipidaemic Formulations or as Spices



H. K. I. Perera1,2*, W. K. V. K. Premadasa2, W. I. T. Fernando1 and J. A. V. P. Jayasinghe3

1Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Sri Lanka.

2Postgraduate Institute of Science, University of Peradeniya, Sri Lanka.

3Department of Prosthetic Dentistry, Faculty of Dental Sciences, University of Peradeniya, Sri Lanka.




Aims: Diabetes mellitus is characterized by hyperglycemia, which leads to acceleration of protein glycation. Some glycation products form inter molecular cross-links, contributing to chronic diabetic complications. Determination of protein glycation inhibitory potential of medicinal plants may offer safe therapeutic avenues in preventing diabetic complications. The aim of this study was to analyze the antiglycation effects of nine plants which included spices and some medicinal plants used in hypolipidaemic formulations.

Study Design: Experimental.

Place and Duration of Study: Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Sri Lanka between March 2014 and March 2015.

Methodology: Crude methanol extracts of nine, dried plant parts namely, Brassica juncea (BJ) seed, Coscinium fenestratum (CF) root, Cuminum cyminum  (CC) seed, Cyperus rotundus (CR) root, Foeniculum vulgare (FV) seed, Picrorhiza kurroa (PK) root, Acorus calamus (AC) rhizome, Trachyspermum roxburghianum (TR) leaf and Trigonella foenum-graecum (TF) seed and standard inhibitor aminoguanidine (AG) (1 mg/mL) were used. Inhibitory effects of plant extracts (0.5/ 2/ 5 mg/mL) on fructosamine formation, glycation and glycation induced cross-linking were assessed.

Results: Fructosamine formation was significantly inhibited (p<0.001) in the presence of CF, CR, PK and AC (2 mg/ ml). Antiglycation effects of these four plants were demonstrated when the extent of glycation was assessed using polyacrylamide gel electrophoresis. Protein cross-linking inhibitory effects of AC, CF, CR and PK extracts (2 mg/ ml) were revealed using sodium dodecyl polyacrylamide gel electrophoresis. At 0.5 mg/ ml, this inhibitory effect remained only in CR and PK. When 5 mg/ ml was used, BJ showed inhibitory effects while CC, TR and TF without an effect. Accordingly, the highest inhibitory effects were seen in CR and PK.

Conclusion: Antiglycation effects of root extracts of AC, CF, CR and PK were demonstrated with better effects in CR and PK.


Keywords :

Antiglycation; cross-linking; Cyperus rotundus; Picrorhiza kurroa.


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