ANTIGLYCATING ACTIVITY OF ALOE VERA GEL EXTRACT AND ITS ACTIVE COMPONENT ALOIN

摘要

Glycation plays an important role in diabetes-associated complications. The damage caused by?oxidative stress is exacerbated if the antioxidant enzymes, including superoxide dismutase (SOD), themselves?are inactivated by glycation. Natural compounds offer advantage over the synthetic drugs and hence are?being increasingly preferred in treating diabetes. Aloe vera (A. vera) has been reported to have various?pharmacological activities. The glycation of SOD by glucose or methylglyoxal (MG) and its protection by A.?vera extract and its key component aloin has been investigated by activity, SDS-PAGE, ELISA, absorbance,?fluorescence and far-UV CD measurements. Glycation of SOD resulted in a decrease in enzyme Activity, fragmentation/cross-linking, reduced cross-reactivity with anti-SOD antibodies, structural changes, and?formation of advanced glycation end products (AGEs) and fibrils. A. vera extract or aloin offered protection?against glucose or MG induced glycation of SOD. A. vera extract has earlier been reported to have anti-diabetic effects, and this along with its antiglycating effect as has been observed in this study, makes it an?effective product against diabetes and its complications. The observed antiglycating potential suggests A. vera extract as a promising new pharmaceutical lead or dietary supplement to combat diseases associated?with diabetic complications, and provides an explanation for the use of A. vera extract in traditional medicine.