The Role of Glyoxalase-1 in the Inhibition of Glycation-Reaction of Purple Sweet Potato Extract through the Drosophila melanogaster Model
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Abstract
Glyoxalase-1 (GLO1) is an enzyme that plays an important role in the detoxification of advanced glycation end-products (AGEs), which are byproducts of glycation reactions and contribute to the development of various chronic metabolic disorders. Anthocyanins, found in purple sweet potatoes (PSP), are potent anti-inflammatory and antioxidant compounds that may also prevent glycation reactions. This study aims to investigate the effects of PSP extract on the inhibition of glycation reactions through the expression of the GLO1 gene in the Drosophila melanogaster model. Anthocyanins were extracted from PSP using 3% acetic acid in 80% ethanol. The analysis of anthocyanin profiles using high-performance liquid chromatography revealed that the PSP extract contained only cyanidin and peonidin. The antioxidant activities of PSP were quantified as follows: DPPH, 46.22 µmol TE/g DW; FRAP, 55.39 µmol TE/g DW; and ORAC, 360.18 µmol TE/g DW. The levels of AGEs and GLO1 gene expression were measured using ELISA kits and qRT-PCR, respectively. In the D. melanogaster model, PSP extracts at 2 mg/mL significantly upregulated GLO1 gene expression (p < 0.05) and showed a tendency to reduce AGE levels. This study indicates that PSP could help reduce glycation reactions. However, further research in animal models and clinical studies is needed to confirm the use of PSP as an alternative for the development of functional foods to prevent and reduce complications from chronic metabolic diseases.
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References
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