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KMID : 1134820180470090952
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 9 p.952 ~ p.956
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Characterization of Inhibitory Components in Formation of Advanced Glycation End Products from Unripe Fruits of Malus pumila cv. Fuji
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Jeong Gyeong-Han
Jeong Yun-Hee
Kim Tae-Hoon
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Abstract
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Prevention of advanced glycation end products (AGEs) formation is a promising therapeutic strategy for the regulation of diabetic complications. In an effort to discover natural anti-diabetic ingredients from natural food-stuffs, the ethyl acetate (EtOAc)-soluble portion of 70% ethanolic extract from unripe fruits of Malus pumila cv. Fuji was analyzed, and it showed significant inhibitory activity toward AGEs formation. Herein, we present the isolation and identification of three flavonoid derivatives and two caffeoylquinic acid derivatives of a previously known structure, reynoutrin (1), quercitrin (2), isoquercitrin (3), chlorogenic acid methyl ester (4), and chlorogenic acid (5), as well as their inhibitory effects against related diabetic complications using in vitro AGE formation assays. Structures of these compounds were characterized by interpretation of nuclear magnetic resonance and mass spectroscopic data. Among the isolated compounds, reynoutrin (1) and quercitrin (2) exhibited potent inhibitory activities with IC50 values of 8.6±1.4 and 11.6±2.2 μM, respectively. This result suggests that phenolic constituents isolated from M. pumila cv. Fuji might be beneficial for prevention of diabetic complications and related diseases.
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KEYWORD
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unripe apple, advanced glycation end products, flavonoid, caffeoylquinic acid, diabetic complications
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