NIGELLA SATIVA SEED EXTRACTS PREVENT THE GLYCATION OF PROTEIN AND DNA

Abstract

Objectives: Diabetes has become a major health and socioeconomic issue for India in last one decade. The condition is identified by an increased blood level which leads to generation of many harmful products collectively known as advanced glycation end products (AGEs). These products have been implicated in the secondary complications of Diabetes. Both artificial and natural compounds have been used to prevent the accumulation of AGEs. The present study was designed to investigate the role of Nigella sativa seeds in the inhibition of early and advanced glycation products in vitro.  

Methods: BSA was glycated in the presence of fructose for 28 days at 37 ºC in the presence and absence of seed extracts. The amount of glycation products were measured by established methods like browning, NBT assay, and DNPH, methods. . The effect of black cumin seeds was also checked on glycation of DNA and the sample was analyzed by agarose gel electrophoresis.

Results: In the presence of black cumin seed extracts, there was a significant decrease in the amount of early and advanced glycation products as compared to BSA + fructose sample. The seed extracts also reversed the glycation-induced DNA damage.

Conclusion: The results indicate the inhibitory role of Nigella sativa in the process of glycation of proteins and DNA.

Keywords

• Advanced glycation end-products (AGEs),Antiglycation,Browning,DNA damage

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