In this study, eleven novel acyl hydrazides derivative of polyhydroquinoline were synthesized, characterized and screened for their in vitro anti-diabetic and anti-glycating activities. Seven compounds 2a, 2d, 2i, 2 h, 2j, 2f, and 2 g exhibited notable α-amylase inhibitory activity having IC50 values from 3.51 ± 2.13 to 11.92 ± 2.30 µM. Similarly, six compounds 2d, 2f, 2 h, 2i, 2j, and 2 g displayed potent α-glucosidase inhibitory activity compared to the standard acarbose. Moreover, eight derivatives 2d, 2 g, 2f, 2j, 2a, 2i, 2 g, and 2e showed excellent anti-glycating activity with IC50 values from 6.91 ± 2.66 to 15.80 ± 1.87 µM when compared them with the standard rutin (IC50 = 22.5 ± 0.90 µM). Molecular docking was carried out to predict the binding modes of all the compounds with α-amylase and α-glucosidase. The docking analysis revealed that most of the compounds established strong interactions with α-amylase and α-glucosidase. All compounds fitted well into the binding pockets of α-amylase and α-glucosidase. Among all compounds 2a and 2f were most potent based on docking score -8.2515 and -7.3949 against α-amylase and α-glucosidase respectively. These results hold promise for the development of novel candidates targeted at controlling postprandial glucose levels in individuals with diabetes.

Diabetes is a multifactorial disorder that increases mortality and disability due to its complications. A key driver of these complications is nonenzymatic glycation, which generates advanced glycation end-products (AGEs) that impair tissue function. Therefore, effective nonenzymatic glycation prevention and control strategies are urgently needed. This review comprehensively describes the molecular mechanisms and pathological consequences of nonenzymatic glycation in diabetes and outlines various anti-glycation strategies, such as lowering plasma glucose, interfering with the glycation reaction, and degrading early and late glycation products. Diet, exercise, and hypoglycemic medications can reduce the onset of high glucose at the source. Glucose or amino acid analogs such as flavonoids, lysine and aminoguanidine competitively bind to proteins or glucose to block the initial nonenzymatic glycation reaction. In addition, deglycation enzymes such as amadoriase, fructosamine-3-kinase, parkinson\'s disease protein, glutamine amidotransferase-like class 1 domain-containing 3A and terminal FraB deglycase can eliminate existing nonenzymatic glycation products. These strategies involve nutritional, pharmacological, and enzymatic interventions that target different stages of nonenzymatic glycation. This review also emphasizes the therapeutic potential of anti-glycation drugs for preventing and treating diabetes complications.

Musa spp. (banana) is consumed globally as a healthy fruit and improves the immune system. Banana blossoms are a by-product of banana harvesting rich in active substances such as polysaccharides and phenolic compounds; however, these blossoms are typically discarded as waste. In this report, a polysaccharide, MSBP11, was extracted, purified and identified from banana blossoms. MSBP11 is a neutral homogeneous polysaccharide with a molecular mass of ∼214.43 kDa and composed of arabinose and galactose at a ratio of 0.303:0.697. MSBP11 exhibited potent antioxidant and anti-glycation activities in a dose-dependent manner and can be used as a potential natural antioxidant and inhibitor of advanced glycosylation end products (AGEs). In addition, banana blossoms have been shown to decrease the levels of AGEs in chocolate brownies, which might possibly be developed as functional foods for diabetic patients. This study provides a scientific basis to further research the potential application of banana blossoms in functional foods.

Our skin is an organ with the largest contact area between the human body and the external environment. Skin aging is affected directly by both endogenous factors and exogenous factors (e.g., UV exposure). Skin saccharification, a non-enzymatic reaction between proteins, e.g., dermal collagen and naturally occurring reducing sugars, is one of the basic root causes of endogenous skin aging. During the reaction, a series of complicated glycation products produced at different reaction stages and pathways are usually collectively referred to as advanced glycation end products (AGEs). AGEs cause cellular dysfunction through the modification of intracellular molecules and accumulate in tissues with aging. AGEs are also associated with a variety of age-related diseases, such as diabetes, cardiovascular disease, renal failure (uremia), and Alzheimer\'s disease. AGEs accumulate in the skin with age and are amplified through exogenous factors, e.g., ultraviolet radiation, resulting in wrinkles, loss of elasticity, dull yellowing, and other skin problems. This article focuses on the damage mechanism of glucose and its glycation products on the skin by summarizing the biochemical characteristics, compositions, as well as processes of the production and elimination of AGEs. One of the important parts of this article would be to summarize the current AGEs inhibitors to gain insight into the anti-glycation mechanism of the skin and the development of promising natural products with anti-glycation effects.

In this study, pectic oligosaccharides of orange peel (OPOs) were isolated and their structure characterized, and then screened according to anti-glycation level compared with aminoguanidine (AG). The results indicated that OPOs mainly included two components, and the main component has more than 50 % inhibition level for the seven glycation products at 60 °C for 40 h. At the accelerated storage temperature, OPOs demonstrated a better anti-glycation level than AG, and this inhibition was concentration-dependent. In addition, the main component in OPOs was separated into 10 fractions by DEAE Sephadex A-25 gel chromatography, the group of 5-7 monosaccharide polymerization showed the best anti-glycation effect, average anti-glycation capability on six products was over 70 % in the 40th hour. The anti-glycation level of this group was closely related to its high content of GalA and molar ratio of GalA: Rha, and positively correlated with time at moderate temperature.

Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear. In the present study, the variation in soybean isoflavones during fermentation by Bacillus subtilis natto was revealed by UPLC-ESI-MS/MS (Ultra high performance liquid chromatography-electron spray ionization-mass spectrometry) analysis. After 24 h of fermentation, the total isoflavone content in natto increased by 1.62 times compared with fresh soybean, and the content of aglycones was 3.07 times that of raw beans. More importantly, among 14 isoflavone isomers identified in natto, the isomers of daidzin, genistin, and succinyl genistin were detected for the first time, which might be due to the result of isomerase and succinylase and other corresponding enzymes\' action in Bacillus subtilis. In addition, natto isoflavones performed great antioxidant activity than its monomer components (glycosides daidzin and genistin, aglycones genistein and daidzein), except for genistein. Moreover, natto isoflavone and its aglycones (especially genistein) performed great inhibitory activity against AGEs (Advanced Glycation End Products) in three in vitro models. The mechanism test showed that genistein could form adducts (UPLC-Q-TOF-ESI-MS/MS analysis) with methylglyoxal. These findings demonstrated that soybean fermented with Bacillus subtilis natto had a significant influence on the isoflavone profiles and its bioactivity.

Previously, we demonstrated the production of bioactive metabolites (e.g., indole-3-lactate, 4-hydroxyphenyllactate, 3-phenyllactate, 2-isopropylmalate) by the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745 during coffee brew fermentation. However, it remains unclear if in situ production of bioactive metabolites confers additional health benefits to coffee brews. Here, we aimed to investigate the in vitro bioactivities of freeze-dried cell-free coffee supernatants fermented with L. rhamnosus GG and/or S. boulardii CNCM-I745, compared to non-fermented coffee supernatants. In vitro bioactivity assays pertained to α-amylase and α-glucosidase inhibition, antiglycative activities, anti-proliferation against human cancer cell lines (MCF-7, HCT116, and HepG2), cellular antioxidant activities, and anti-inflammatory activities. We demonstrated that non-fermented coffee supernatants displayed weak starch hydrolase inhibition (IC50 > 36.00 mg/mL), but otherwise displayed strong anti-glycative (IC50 0.71-0.74 mg/mL), anti-proliferative (IC50 0.45, 0.36, and < 0.5 mg/mL for MCF-7, HCT116, and HepG2 respectively), cellular antioxidant (85,844.22 µmol quercetin equivalents/100 g coffee supernatant), and anti-inflammatory activities (35.7% reduction in nitrite production at 0.13 mg/mL). In all the assays tested, probiotic fermented coffee supernatants exhibited very similar bioactivities compared to non-fermented coffee supernatants, and improvements were not observed. Overall, in vitro bioactivities of coffee brews were not improved via in situ metabolite production by L. rhamnosus GG and/or S. boulardii CNCM-I745. Therefore, bioactive metabolites produced during probiotic-induced food fermentations may not necessarily confer additional health benefits compared to non-fermented counterparts.

Formation of advanced glycation end products (AGEs) on foods imposes threats to human health after intaking. This research firstly evaluated the inhibition of isoquercitrin on β-lactoglobulin (β-Lg) glycation, the mechanisms were elucidated by fluorescence spectroscopy, Orbitrap MSn and molecular docking. Fluorescence spectra indicated that isoquercitrin effectively alleviated the formation of AGEs, it could stabilize the conformation structure of glycated β-Lg (G-β-Lg), change the micro-environment in the vicinity of chromophores. SDS-PAGE analysis revealed the suppressed cross-linking of G-β-Lg induced by isoquercitrin. The number of glycation site detected on G-β-Lg was reduced from ten to eight after the addition of isoquercitrin, and the relative glycation degree of substitution of per site (RGDSP) of most glycation sites were also greatly decreased. As indicated by intermolecular interaction, isoquercitrin quenched the fluorescence of β-Lg via a static mechanism, and their combination is an endothermic processing mainly derived by hydrophobic interaction, hydrogen bonds, and van der Waals forces. Isoquercitrin interacted with β-Lg to form an equimolar complex, and one hydrogen bond was formed between isoquercitrin and Lys69 (4.96 Å). Above results proved that isoquercitrin can be a promising anti-glycation agent used in food system to prevent the formation of harmful glycation products.

In the present study, the antioxidant activity, anti-glycation activity, α-amylase, α-glucosidase inhibitory activity of polysaccharides from Inonotus obliquus (UIOPS) and its chromium (III) complex (UIOPC) were investigated. Their protective effects against H2O2-induced oxidative damages in hepatic L02 cells were also assessed. Results demonstrated that UIOPC and UIOPS exhibited remarkable DPPH scavenging activity, ferric reducing power and hemolysis inhibitory activity. UIOPC also showed significant inhibitory capacity on α-amylase and α-glucosidase than UIOPS (P < 0.05), suggesting a good regulation of the postprandial hyperglycemia. Three phases of advanced glycation end products (AGEs) formation were effectively inhibited by UIOPC and UIOPS. Moreover, pretreatment with UIOPC and UIOPS markedly attenuated the oxidative damage induced by H2O2 in hepatic L02 cells via enhancing the cell viability, inhibiting the morphology alteration and maintaining the integrity of mitochondria. These results indicated that the anti-diabetic mechanism of UIOPC might involve in the homoeostasis of blood glucose and the recovery of endogenous antioxidant system. The elucidation of the potential anti-diabetic mechanism will facilitate the further study and application of the polysaccharides-metal complex in the functional food industry.