薏苡殼及其機能性成分之抗醣化生物活性

There is considerable interest in the discovery and investigation of more potent anti-AGEs compounds to prevent and treat diseases involving glycative stress. Important attributes of an ideal inhibitor involve ease of obtainment, absorption and excretion, zero toxicity, and the absence of serious side effects. Naturally occurring dietary plants should therefore be the ideal candidates for diabetes supplementation. Adlay (Coix lacryma-jobi L. var. ma-yuen Stapf) is a Taiwanese farming product and considered as a health food supplement with many biological functions. The adlay seed consists of four parts including the hull, testa, bran, and polished adlay. The present research plan aimed to screen a series of Taiwanese farming products, such as adlay hull, to evaluate their effects on protein glycation and subsequent AGEs formation in vitro and in vivo, with a hope to find promising candidates for AGEs inhibitors for further investigation. This study was to monitor the protective adlay against glycation mediated oxidative damage on the different stage (early, middle and late) of protein glycation will be studied. Based on in vitro BSA-Glucose assay, which simulates the in vivo AGE formation, ethanolic extract of adlay testa demonstrated a high inhibitory effect against AGE formation, especially in butanol subfractions C and D (ATE-Bu-C, ATE-Bu-D). Amongst all the compounds isolated from these subfractions up to date, quercetin, catechin, chlorogenic acid demonstrated high capabilities to inhibit AGE formation. As adlay in a similar fashion as aminoguanidine, the first AGEs inhibitor explored in clinical trials, it shows great potential to be developed as an agent to alleviate aging and diabetic complications.