STUDY ON THE EFFECT OF NARINGIN, A CITRUS FLAVANONE ON IN VITRO ALBUMIN GLYCATION REACTION

SANKARANARAYANAN C.¹, BASHA R.H.², SARMAH P.P.^3
1Department of Biochemistry and Biotechnology, Annamalai University, Annamalainagar-608 002, TN, India.
²Department of Biochemistry and Biotechnology, Annamalai University, Annamalainagar-608 002, TN, India.
³Department of Biochemistry and Biotechnology, Annamalai University, Annamalainagar-608 002, TN, India.

Received : 28-11-2013     Accepted : 09-12-2013     Published : 28-12-2013
Volume : 2     Issue : 1       Pages : 14 - 16
World Res J Diabetes 2.1 (2013):14-16

Background: The formation and accumulation of glycation end products is an important contributor for the pathogenesis and complication of several diseases including diabetes mellitus. As diabetes leads to glycation of various proteins that alters structure and their function, inhibition of the abnormal glycation reaction seems very vital. Methodology: Glucose and BSA were co-incubated at 60°C for different hours in the presence of multiple doses (5, 10 & 20 mM) of naringin and aminoguanidine. Following a 24-hour incubation period, the formation of glycated BSA was quantified by measuring fluorescence intensity at excitation and emission wavelength of 370 nm and 440 nm, respectively. The inhibition of glycation was also followed at different time intervals. Results: The results showed that naringin significantly inhibited albumin glycation. It exhibited a maximum inhibitory effect at 10 mM when compared to other two doses. Conclusion: Thus we conclude that naringin significantly prevents the formation of AGEs and can be used in the management of diabetes mellitus and its complications.