Browsing by Author "Cruz, Nadia"

Now showing 1 - 3 of 3
  • Thumbnail Image
    Item
    Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces
    (Wiley, 2022) Ávila, Felipe; Cruz, Nadia; Alarcón-Esposito, Jazmín; Márquez, Katherine; Burgos-Edwards, Alberto; Theoduloz, Cristina; Schmeda-Hirschmann, Guillermo; Nina, Nélida; Paillán, Hernán; Fuentealba Patino, Denis Alberto; Vejar-Vivar, Carmina
    Phenolics can decrease the levels of advanced glycation end products (AGEs) from proteins, but their mechanisms in complex mixtures are poorly understood. Leaf extracts and the main phenolics from Chilean bean (Phaseolus vulgaris) landraces were assessed for their capacity to inhibit AGEs and oxidative modifications on bovine serum albumin incubated with glucose. The leaf extracts of six bean landraces decreased AGEs (fluorescent AGEs and carboxymethyl lysine) and oxidative (Kyn, Di-Tyr, protein carbonyls) modifications. Fluorescent AGEs were characterized by time-resolved techniques. The composition of the extracts was determined by HPLC-DAD-Q-TOF-MS/MS, and the main compounds were quantified by HPLC. Correlations between the levels of AGEs or protein carbonyls with the main phenolics suggested synergic effects of caffeoyl malic acid (CMA) and rutin. The synergic effect was evaluated using mixtures of rutin and CMA, showing a strong decrease in fluorescent AGEs and protein carbonylation compared with the pure single compounds, supporting this finding.
  • Thumbnail Image
    Item
    Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces
    (Elsevier Ltd, 2022) Ávila, Felipe; Cruz, Nadia; Alarcón-Esposito, Jazmín; Márquez, Katherine; Burgos-Edwards, Alberto; Theoduloz, Cristina; Schmeda-Hirschmann, Guillermo; Nina, Nélida; Paillán, Hernán; Fuentealba Patino, Denis Alberto; Vejar-Vivar, Carmina
    Phenolics can decrease the levels of advanced glycation end products (AGEs) from proteins, but their mechanisms in complex mixtures are poorly understood. Leaf extracts and the main phenolics from Chilean bean (Phaseolus vulgaris) landraces were assessed for their capacity to inhibit AGEs and oxidative modifications on bovine serum albumin incubated with glucose. The leaf extracts of six bean landraces decreased AGEs (fluorescent AGEs and carboxymethyl lysine) and oxidative (Kyn, Di-Tyr, protein carbonyls) modifications. Fluorescent AGEs were characterized by time-resolved techniques. The composition of the extracts was determined by HPLC-DAD-Q-TOF-MS/MS, and the main compounds were quantified by HPLC. Correlations between the levels of AGEs or protein carbonyls with the main phenolics suggested synergic effects of caffeoyl malic acid (CMA) and rutin. The synergic effect was evaluated using mixtures of rutin and CMA, showing a strong decrease in fluorescent AGEs and protein carbonylation compared with the pure single compounds, supporting this finding.
  • No Thumbnail Available
    Item
    Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tortola beans ( Phaseolus vulgaris)
    (2025) Cruz, Nadia; Basoalto-Cubillos, Aracely; Marquez, Katherine; Nina, Nelida; Vallejos-Almirall, Alejandro; Armijo, Francisco; Schmeda-Hirschmann, Guillermo; Avila, Felipe
    The influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from T & oacute;rtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 degrees C (control) or thermally treated at 60 degrees C for 2 h, at either 0 % O-2 (I) or 20 % O-2 (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O-2 generated procyanidin dimers and tetramers. PC1 TT at 20 % O-2 exhibited higher oxidation potentials and lower IC50 values of fluorescent AGEs than those of controls or TT at 0 % O-2. These findings indicate that SMEE from T & oacute;rtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.