Evaluation of in Vitro Effects of Natural Substances of Plant Origin Using a Model of Protein Glycoxidation

Abstract

In an in vitro model with purified porcine aspartate aminotransferase as the protein, the effects of antioxidants of plant origin on glycation were studied. During incubation with AST at 37 degrees C up to 24 days, fructose alone decreased AST activities as a result of protein glycation.

Both the beneficial and undesirable effects of natural antioxidants should be considered in case they are used as antiglycation factors. The results obtained can contribute to the evaluation of quality of various generally recommended antioxidants