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Biomed Res Int. 2014;2014:208539. doi: 10.1155/2014/208539. Epub 2014 May 7.

Potent protein glycation inhibition of plantagoside in Plantago major seeds.

Author information

1
Department of Life Science, Faculty of Science, Okayama University of Science, 1-1 Ridai-cho, Kita-ku, Okayama 700-0005, Japan.
2
University of Toyama, 2630 Sugitani, Toyama 930-0194, Japan.
3
Biotechnology Research Center, Toyama Prefectural University, 5180 Kurokawa, Kosugi-machi, Imizu-gun, Toyama 939-0398, Japan.
4
Graduate School of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
5
Department of Life Science, Faculty of Science, Okayama University of Science, 1-1 Ridai-cho, Kita-ku, Okayama 700-0005, Japan ; Department of Pharmaceutical Science, Graduate School of Medicine, Density and Pharmaceutical Sciences, Okayama University, 1-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
6
Ichimaru Pharcos Co., Ltd., 318-1 Asagi, Motosu-shi, Gifu 501-0475, Japan.

Abstract

Plantagoside (5,7,4',5'-tetrahydroxyflavanone-3'-O-glucoside) and its aglycone (5,7,3',4',5'-pentahydroxyflavanone), isolated from a 50% ethanol extract of Plantago major seeds (Plantaginaceae), were established to be potent inhibitors of the Maillard reaction. These compounds also inhibited the formation of advanced glycation end products in proteins in physiological conditions and inhibited protein cross-linking glycation. These results indicate that P. major seeds have potential therapeutic applications in the prevention of diabetic complications.

PMID:
24895551
PMCID:
PMC4033550
DOI:
10.1155/2014/208539
[Indexed for MEDLINE]
Free PMC Article

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