Research of 8 Non-Camellia Teas on AGEs Inhibitory Ability and Their Mechanisms

Abstract

Objective: The glycation inhibition of 8 different non-Camellia teas was evaluated by detecting the content of non-enzymatic advanced glycation end-products (AGEs) and the inhibition mechanism of different teas with good inhibition effect on AGEs formation at various stages were investigated. Methods: Firstly, the total flavonoid content of the water extracts of 8 non-Camellia teas water extracts were detected, then all teas were tested by constructing an in vitro protein non-enzymatic glycation model experiment to evaluate the ability of inhibit the production of AGEs. Finally, the inhibitory ability of fructosamine (early glycation product), active carbonyl compound (intermediate glycation product), and the protein cross-linking were determined to explore the inhibitory mechanism of the non-enzymatic glycation reaction. Results: The inhibitory effect of Ilex latifolia tea and Rubus suavissimus tea on AGEs showed more prominent among the eight non-Camellia teas, and the inhibitory rate of AGEs reached at 76.31%±0.87% and 81.75%±0.41% at 50 µg/mL respectively. Further experimental results showed that Ilex latifolia tea and Rubus suavissimus tea mainly reduced the production of AGEs by inhibiting the formation of early and intermediate products of glycation, and 500 μg/mL Rubus suavissimus tea had the highest inhibition rate of fructosamine(59.12%) and protein cross-linking inhibition rate (81.41%), 5000 μg/mL Ilex latifolia tea had the highest inhibition rate of active carbonyl compounds (94.24%). Conclusion: Ilex latifolia tea and Rubus suavissimus tea could be used as functional foods to inhibit glycation reaction. This study could provide a theoretical basis for the comprehensive development and utilization of anti-glycation diet materials.

Keywords

• non-camellia tea
• anti-glycation
• advanced glycation end products
• glycation
• ilex latifolia
• rubus suavissimus