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Article

Development of Evaluation Methods for Anti-Glycation Activity and Functional Ingredients Contained in Coriander and Fennel Seeds

1
Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 3327-204 Nakamachi, Nara 631-8505, Japan
2
Graduate School of Agriculture, Kindai University, 3327-204 Nakamachi, Nara 631-8505, Japan
3
Department of Nutritional Sciences for Well-being, Faculty of Health Sciences for Welfare, Kansai University of Welfare Sciences, 3-11-1 Asahigaoka, Kashiwara 582-0026, Japan
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Ángeles Alonso-Moraga
Processes 2022, 10(5), 982; https://doi.org/10.3390/pr10050982
Received: 3 May 2022 / Revised: 10 May 2022 / Accepted: 12 May 2022 / Published: 14 May 2022
(This article belongs to the Special Issue Plants as Functional Food Ingredients and Food Preservative)
Spices are known to have various physiological functions. We focused on the anti-glycation effects of spices, researched anti-glycation active ingredients in coriander (Coriandrum sativum L.) and fennel (Foeniculum vulgare) seeds, and conducted experiments using human skin-derived fibroblast TIG-110 cells as a model of glycation. We isolated 11 compounds from two spice seeds and found several substances that showed anti-glycation activity. A new compound (5,5′-diallyl-2,2′-diglucopyranosyl-3,3′-dimethoxy diphenyl ether) was isolated from fennel seeds and showed high anti-glycation activity with an IC50 value of 0.08 mM, thereby indicating a high anti-glycosylation activity. In this study, we established a glyoxal (GO)-induced glycation test method for human skin cells, confirmed the anti-glycation effect of spice seeds using this glycation induction model, and found that the exposure of TIG-110 human skin-derived fibroblast cells to GO reduced cell viability. The most stable conditions for cell viability were found to be a GO concentration of 1.25 mM and a culture time of 48 h. We evaluated extracts and isolates of spice seeds using this model as a model test for glycation induction. We conducted qualitative and quantitative analyses of carboxymethyl lysine (CML), a type of AGE, to determine the relationship between cell viability and AGEs. The relationship between cell viability and the amount of CML was correlated. Establishing a glycation induction model test using skin cells makes it possible to quickly screen extracts of natural ingredients in the future. Moreover, the results of this model showed that extracts of two spice seeds and their isolates have high anti-glycation activity, and they are expected to be used as cosmetics, health foods, and pharmaceutical ingredients. View Full-Text
Keywords: spice seed; coriander; fennel; AGEs (advance glycation end-products); anti-aging; evaluation method for anti-glycation activity spice seed; coriander; fennel; AGEs (advance glycation end-products); anti-aging; evaluation method for anti-glycation activity
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MDPI and ACS Style

Sawabe, A.; Yamashita, A.; Fujimatsu, M.; Takeda, R. Development of Evaluation Methods for Anti-Glycation Activity and Functional Ingredients Contained in Coriander and Fennel Seeds. Processes 2022, 10, 982. https://doi.org/10.3390/pr10050982

AMA Style

Sawabe A, Yamashita A, Fujimatsu M, Takeda R. Development of Evaluation Methods for Anti-Glycation Activity and Functional Ingredients Contained in Coriander and Fennel Seeds. Processes. 2022; 10(5):982. https://doi.org/10.3390/pr10050982

Chicago/Turabian Style

Sawabe, Akiyoshi, Atsuyuki Yamashita, Mei Fujimatsu, and Ryuji Takeda. 2022. "Development of Evaluation Methods for Anti-Glycation Activity and Functional Ingredients Contained in Coriander and Fennel Seeds" Processes 10, no. 5: 982. https://doi.org/10.3390/pr10050982

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