EFFECT OF SALEP (EULOPHIA CAMPESTRIS) ON GLYCATION OF IgG IN-VITRO CONDITION
Journal Title: International Research Journal of Pharmacy (IRJP) - Year 2012, Vol 3, Issue 1
Abstract
Protein glycation takes place when elevated levels of reduced sugars react with amino groups in proteins, reaction known as Maillard reaction. If this process continues, it will lead to the formation of complex, often unstable, irreversible and reactive compounds Advanced Glycation End- Products (AGEs) a process that may take weeks or even months to accomplish. Plant extracts have their own importance and now being studied extensively due to having little or no side effects. In present study salep was selected and used to check the glycation inhibitory activity. Various combinations of glucose, protein and salep extracts were made under in vitro conditions and their activity was monitored with Trichloro acetic acid treatment method at 350 nm. Glycated products/ AGEs were more with high glucose and high protein concentration and these were decreased by highest concentration of salep extract i.e. 25 mg/mL or 250 μL. Lower concentrations of plant extract produced either no or least response against Maillard reaction.
Authors and Affiliations
Dinesh Yadav , Ram Chhipa , Lokendra Kumar , Balvinder Singh
Keywords
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