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Sinigrin, a major glucosinolate from cruciferous vegetables restrains non-enzymatic glycation of albumin

Awasthi, Saurabh, Saraswathi, N.T.
International journal of biological macromolecules 2016 v.83 pp. 410-415
Brussels sprouts, advanced glycation end products, albumins, apigenin, binding capacity, broccoli, cabbage, circular dichroism spectroscopy, curcumin, fluorescence emission spectroscopy, glycation, molecular models, mustard greens, protective effect, quercetin, sinigrin
Sinigrin is a major component of cruciferous vegetables such as cabbage, Brussels sprout, mustard greens and broccoli. The present study demonstrates the protective effects of sinigrin against the non-enzymatic glycation of albumin and lens crystallin based on fluorescence spectroscopy, circular dichroism and molecular interaction studies. Sinigrin was found to be a potent inhibitor for both the early (Amadori product) and advanced glycation end products (AGEs). In addition, the in vitro glycation studies of lens crystallin demonstrated the strong antiglycation activity of sinigrin. Computational studies using molecular docking approach revealed the interaction pattern of sinigrin with BSA and the binding affinity of sinigrin was found to be greater than the other potent natural inhibitors of glycation such as quercetin, apigenin, and curcumin.