Publication: Estudio in vitro de la capacidad antiglicante y mecanismo de acción de subproductos agroalimentarios. Obtención de un extracto vegetal antiglicante y su evaluación en una matriz alimentaria y modelo celular
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2017-07-19
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Universidad Complutense de Madrid
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Abstract
La Reacción de Maillard, también conocida como glicación cuando tiene lugar en sistemas biológicos, es un complejo entramado de reacciones químicas iniciadas generalmente por la condensación entre un azúcar reductor o compuesto carbonílico reactivo y un resto amino de una proteína. Los productos de glicación avanzada, conocidos por sus siglas en inglés “AGEs”, gozan de especial relevancia en la actualidad puesto que su acumulación en el organismo se relaciona con el proceso biológico del envejecimiento y con el avance y las complicaciones de enfermedades multifactoriales de alta prevalencia en nuestra sociedad como la diabetes, Alzheimer y enfermedades cardiovasculares. En este sentido, la inhibición total o parcial de la glicación proteica ha sido un objetivo perseguido desde diferentes disciplinas científicas. Las primeras aproximaciones surgieron desde el ámbito farmacológico con el diseño de compuestos de síntesis, como la aminoguanidina. Sin embargo los efectos secundarios adversos manifestados en los ensayos clínicos posteriores dirigieron las investigaciones hacia la búsqueda de compuestos bioactivos de origen natural. Los compuestos fenólicos se situaron en el centro de atención de las investigaciones debido principalmente a la relación entre la capacidad antioxidante de los mismos y los beneficios frente diversas patologías. Los subproductos vegetales generados en la industria agroalimentaria pueden suponer un problema de gestión medioambiental, además de limitar el rendimiento económico del proceso. Sin embargo, estos mismos subproductos son una fuente rica de compuestos bioactivos beneficiosos para la salud que podrían ser aprovechados como suplementos alimentarios, nutracéuticos, cosméticos e incluso destinados a usos farmacológicos. En este sentido, los subproductos del cultivo del olivo y generados durante el procesado para la obtención del aceite de oliva son considerados una fuente importante de compuestos fenólicos de gran interés...
The Maillard Reaction, which is called glycation in biological systems, is a complex framework of chemical reactions usually initiated by the condensation of a reducing sugar or reactive carbonyl compound with a protein. Currently, advanced glycation end products, named “AGEs”, have a special relevance since their accumulation in the body is related to aging process and the progress and complications of multifactorial diseases such as diabetes mellitus, Alzheimer and cardiovascular diseases. In this sense, the total or partial inhibition of the protein glycation has been a target for different scientific disciplines. The first approaches emerged from the pharmacological field with the design of synthetic compounds, as aminoguanidine. However, the side effects observed in the clinical trials led the investigations to search of naturally occurring bioactive compounds. Investigations were focused on phenolic compounds since exert a high antioxidant capacity and promote beneficial effects against a number of human pathologies. The vegetable by-products generated in the food industry can be an environmental problem besides the limitation of the economic yield of the process. However, in several cases, by-products are considered a source rich of bioactive compounds with beneficial health properties and they could be proposed as food supplements, nutraceuticals, cosmetics and even intended pharmacological uses. The olive by-products generated during the extraction of olive oil are considered an important source of interesting phenolic compounds...
The Maillard Reaction, which is called glycation in biological systems, is a complex framework of chemical reactions usually initiated by the condensation of a reducing sugar or reactive carbonyl compound with a protein. Currently, advanced glycation end products, named “AGEs”, have a special relevance since their accumulation in the body is related to aging process and the progress and complications of multifactorial diseases such as diabetes mellitus, Alzheimer and cardiovascular diseases. In this sense, the total or partial inhibition of the protein glycation has been a target for different scientific disciplines. The first approaches emerged from the pharmacological field with the design of synthetic compounds, as aminoguanidine. However, the side effects observed in the clinical trials led the investigations to search of naturally occurring bioactive compounds. Investigations were focused on phenolic compounds since exert a high antioxidant capacity and promote beneficial effects against a number of human pathologies. The vegetable by-products generated in the food industry can be an environmental problem besides the limitation of the economic yield of the process. However, in several cases, by-products are considered a source rich of bioactive compounds with beneficial health properties and they could be proposed as food supplements, nutraceuticals, cosmetics and even intended pharmacological uses. The olive by-products generated during the extraction of olive oil are considered an important source of interesting phenolic compounds...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Bioquímica y Biología Molecular II, leída el 20/12/2016. Tesis formato europeo (compendio de artículos)