Inhibition of Advanced Glycation End Product Formation by Pu-erh Tea Ameliorates Progression of Experimental Diabetic Nephropathy

Accumulation of advanced glycation end products (AGEs) has been implicated in the development of diabetic nephropathy. We investigated the effects of Pu-erh tea on AGE accumulation associated with diabetic nephropathy. Although it did not affect blood glucose levels and insulin sensitivy, Pu-erh tea...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-04, Vol.60 (16), p.4102-4110
Main Authors: Yan, Shi-Jun, Wang, Lei, Li, Zhi, Zhu, Di-Na, Guo, Shao-Chen, Xin, Wen-Feng, Yang, Yan-Fang, Cong, Xiao, Ma, Tao, Shen, Pei-Ping, Sheng, Jun, Zhang, Wen-Sheng
Format: Article
Language:English
Subjects:
albumins
Animals
Biological and medical sciences
blood glucose
Camellia sinensis - chemistry
carbonyl compounds
Coffee, tea and other stimulative beverage industries
creatinine
Diabetic Nephropathies - drug therapy
Diabetic Nephropathies - metabolism
Diabetic Nephropathies - pathology
diabetic nephropathy
Disease Progression
Down-Regulation
Female
Food industries
Fundamental and applied biological sciences. Psychology
glycation
Glycation End Products, Advanced - metabolism
high performance liquid chromatography
Humans
insulin
Kidney Glomerulus - metabolism
Male
Mice
Plant Extracts - administration & dosage
tea
Tea - chemistry
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Summary:Accumulation of advanced glycation end products (AGEs) has been implicated in the development of diabetic nephropathy. We investigated the effects of Pu-erh tea on AGE accumulation associated with diabetic nephropathy. Although it did not affect blood glucose levels and insulin sensitivy, Pu-erh tea treatment for 8 weeks attenuated the increases in urinary albumin, serum creatinine, and mesangial matrix in db/db mice. We found that Pu-erh tea prevented diabetes-induced accumulation of AGEs and led to a decreased level of receptor for AGE expression in glomeruli. Both production and clearance of carbonyl compounds, the main precursor of AGE formation, were probably attenuated by Pu-erh tea in vivo independent of glyoxalase I expression. In vitro, HPLC assay demonstrated Pu-erh tea could trap methylglyoxal in a dose-dependent manner. Our study raises the possibility that inhibition of AGE formation by carbonyl trapping is a promising approach to prevent or arrest the progression of diabetic complications.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf300347p