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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/79512


    Title: Glycyrrhizic acid attenuated glycative stress in kidney of diabetic mice through enhancing glyoxalase pathway
    Authors: 謝承紘;Hsieh, Cheng-Hong;殷梅津;YIN, MEI-CHIN *
    Contributors: 保健營養生技學系
    Keywords: Diabetic nephropathy;Glycation;Glycyrrhizic acid;Glyoxalase-1;Methylglyoxal
    Date: 2014-02
    Issue Date: 2014-06-03 19:24:36 (UTC+8)
    Abstract: SCOPE:
    Antiglycative effects of glycyrrhizic acid (GA) in kidney of diabetic mice were examined.
    METHODS AND RESULTS:
    GA at 0.05, 0.1, and 0.2% was supplied to diabetic mice for 9 wk. Results showed that GA intake increased its deposit in kidney, raised plasma insulin level, decreased plasma glucose and blood urine nitrogen levels, and improved creatinine clearance rate (p < 0.05). GA intake dose-dependently reduced renal carboxymethyllysine level, and at 0.1 and 0.2% decreased plasma HbA1c, urinary glycated albumin, and renal pentosidine levels (p < 0.05). Dietary GA intake declined renal aldose reductase activity and protein expression, as well as lowered renal fructose and sorbitol levels (p < 0.05). GA intake dose-dependently increased glyoxalase-1 activity and expression, and decreased renal methylglyoxal level (p < 0.05). This compound at 0.1 and 0.2% raised glyoxalase-2 activity and protein expression, and increased d-lactate formation (p < 0.05). GA intake dose-dependently suppressed renal expression of nuclear factor kappa B (NF-κB) p65 and p-p38, decreased reactive oxygen species production, and retained glutathione content (p < 0.05). This compound at 0.1 and 0.2% downregulated renal expression of NF-κB p50 and p-ERK1/2 (p < 0.05), and lowered renal level of monocyte chemoattractant protein-1 (MCP-1) and intercellular adhesion molecule-1 (ICAM-1).
    CONCLUSIONS:
    These findings suggest that glycyrrhizic acid is an antiglycative and renal-protective agent.
    © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
    Relation: MOLECULAR NUTRITION & FOOD RESEARCH; 58(7):1426-35.
    Appears in Collections:[Department of Food Nutrition and Healthy Biotechnology] Journal Article

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