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Evaluation of the Relationship Between Bioactive Components in Seaweeds and Advanced Glycation End-Products Inhibitory Activities Using Principal Component Analysis

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Abstract

This study comprehensively presents the relationship between the bioactive substance of 70% (v/v) aqueous ethanol extract of 38 species of seaweeds (SWEs), and anti-glycation activities. The contents of bioactive substance of SWEs, such as total phenolic, total flavonoid and condensed tannins, were determined through a colorimetric analysis. Among the tested species, Ecklonia bicyclis, Ishige foliacea, and Cladophora urightiana var. minor had the highest amount of total phenolic (255.75 mg GAE/g DW), total condensed tannins (63.36 mg CE/g DW), and total flavonoid content (85.26 mg CE/g DW), respectively. Anti-glycation properties of SWEs were evaluated through advanced glycation end-products (AGEs) formation, AGEs-collagen cross-link formation, and AGEs-collagen cross-link breaking assay. Brown algae species exhibited a more prominent inhibitory activity on AGEs formation and AGEs-collagen cross-links, and the breaking of AGEs-collagen cross-links compared to that exhibited by aminoguanidine and ALT-711 (positive controls). Using principal component analysis, we confirmed that the AGEs formation inhibitory property and AGEs-collagen cross-links breaking activity were closely correlated with total phenolic and the condensed tannin contents contained in SWEs. Therefore, the bioactive substances such as phenolics and condensed tannins in seaweeds can be used as predictive indices in selecting compounds for the development of a therapeutic agent that prevents diabetic complications related to the AGEs. In addition, our results suggest that brown algae species, which contains more bioactive substances than green and red algae species, can be utilized as a promising natural resource for the prevention and alleviation of AGEs-related diabetic complications as AGE inhibitor and cross-links breaker.

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Data Availability

The data in this study are available from the corresponding author, upon reasonable request.

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Funding

This research was supported by Main Research Program (E0164400-05) of the Korea Food Research Institute and National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT, NRF-2020R1A2C2012608).

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Authors and Affiliations

  1. Division of Functional Food Research, Korea Food Research Institute, 245 nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea

    Chi Heung Cho, Sera Kim & Sang-Hoon Lee

  2. Department of Biotechnology, University of Science and Technology, Daejeon, 34113, Republic of Korea

    Ga Hee Youm, Mingyeong Kim & Sang-Hoon Lee

  3. Research Group of Healthcare, Korea Food Research Institute, 245 nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea

    Eun-Ji Song & Young-Do Nam

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  1. Chi Heung Cho
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Correspondence to Sang-Hoon Lee.

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Cho, C.H., Youm, G.H., Kim, M. et al. Evaluation of the Relationship Between Bioactive Components in Seaweeds and Advanced Glycation End-Products Inhibitory Activities Using Principal Component Analysis. Plant Foods Hum Nutr 76, 326–333 (2021). https://doi.org/10.1007/s11130-021-00908-5

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  • DOI: https://doi.org/10.1007/s11130-021-00908-5

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