European Journal of Nutrition

, 46:139

Flavonoids inhibit the formation of the cross-linking AGE pentosidine in collagen incubated with glucose, according to their structure

Authors

  • Paul Urios
    • Equipe de recherche “Protéines modifiées, protéases et physiopathologie de l’endothélium vasculaire”, Dépt. de Biochimie, Faculté de Médecine & Laboratoire de Pharmacologie, Faculté de PharmacieUniversité René Descartes
    • Laboratoire de Biochimie, Hormonologie et GénétiqueHôpital Bichat
  • Anne-Marie Grigorova-Borsos
    • Equipe de recherche “Protéines modifiées, protéases et physiopathologie de l’endothélium vasculaire”, Dépt. de Biochimie, Faculté de Médecine & Laboratoire de Pharmacologie, Faculté de PharmacieUniversité René Descartes
    • Equipe de recherche “Protéines modifiées, protéases et physiopathologie de l’endothélium vasculaire”, Dépt. de Biochimie, Faculté de Médecine & Laboratoire de Pharmacologie, Faculté de PharmacieUniversité René Descartes
    • Laboratoire de BiochimieHôpital St Vincent-de-Paul
ORIGINAL CONTRIBUTION

DOI: 10.1007/s00394-007-0644-0

Cite this article as:
Urios, P., Grigorova-Borsos, A. & Sternberg, M. Eur J Nutr (2007) 46: 139. doi:10.1007/s00394-007-0644-0

Summary

Background

Glycoxidation of collagens contributes to development of vascular complications in diabetes.

Aim of the study

Since flavonoids are potent antioxidants present in vegetal foods, it was interesting to examine their effect on the formation of a cross-linking advanced glycation endproduct, pentosidine, in collagens.

Methods

Collagen was incubated with glucose (250 mM), in the presence of different flavonoids. Pentosidine was measured by HPLC, hydroxyproline colorimetrically.

Results

Monomeric flavonoids (25 and 250 µM) markedly reduced pentosidine/hydroxyproline values in a concentration- and structure-dependent manner. In decreasing order of their specific inhibitory activity, they rank as follows: myricetin ≥ quercetin > rutin > (+)catechin > kaempferol. Thus 3′-OH or 4-oxo + Delta2–3 increase the inhibitory activity; conjugation by Rha-Glc on 3-OH decreases it. Procyanidin oligomers from grape seed were more active than pine bark procyanidin oligomers: this may be related to the galloyl residues present in grape seed oligomers only. Procyanidin oligomers are known to be cleaved into monomers in the gastric milieu and monomeric flavonoids to be absorbed and recovered at micromolar concentrations (with a long plasmatic half-life) in extracellular fluids, in contact with collagens.

Conclusion

Flavonoids are very potent inhibitors of pentosidine formation in collagens. They are active at micromolar concentrations; these might be achieved in plasma of diabetic patients after oral intake of natural flavonoids.

Keywords

flavonoidspentosidineadvanced glycation endproducts (AGEs)collagensprocyanidin oligomersdiabetes mellitus

Copyright information

© Steinkopff Verlag Darmstadt 2007