NIGELLA SATIVA SEED EXTRACTS PREVENT THE GLYCATION OF PROTEIN AND DNA

Year 2018, Volume: 1 Issue: 1, 1 - 7, 28.07.2018

Rashmi Pandey Dinesh Kumar Ahmad Alı

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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