In vitro antiglycation and antioxidant properties of ethanolic extracts of Ficus botryocarpa and Ficus racemosa fruits

Abstract

Introduction: The formation of advanced glycation end products (AGEs) due to prolonged high blood sugar levels and oxidative stress is crucial for accelerating several chronic diseases, including diabetic complications. Edible Thai plants, such as Ficus botryocarpa (FB) and F. racemosa (FR), are abundant in phytochemicals and exhibit antioxidant, antidiabetic, and antimicrobial properties. This study aimed to evaluate the potential effects of ethanolic extracts derived from the fruits of FB and FR (referred to as FBE and FRE, respectively) on glycation and oxidative stress in vitro. In addition, the total phenolic and flavonoid compounds in the extracts were measured. Methods: Phenolic and flavonoid contents were determined using the Folin-Ciocalteu and aluminium chloride methods, respectively. To evaluate their antiglycation capabilities, the extracts were tested along with aminoguanidine as a positive control using a fructose-induced bovine serum albumin (BSA) glycation model. Fluorescent AGE and fructosamine levels were quantified. The inhibition of lipid peroxidation and superoxide anion radicals was evaluated using thiobarbituric acid-reactive substances (TBARS) and a riboflavin–light–nitroblue tetrazolium assay, respectively. Results: The phenolic and flavonoid compounds in FBE extract were greater than those in the FRE. FBE inhibited AGEs and produced a significant reduction in fructosamine levels more effectively than FRE (P<0.05). In lipid peroxidation and superoxide radical scavenging assay, FBE exhibited a significantly higher (P<0.05) inhibition percentage than FRE. Conclusion: FBE has the potential to act as an antiglycation agent and to protect glycation modifications of albumin from oxidative damage.

Keywords

• ficus botryocarpa
• ficus racemosa
• phenolics
• flavonoids
• antiglycation
• antioxidation