In vitro Effect of Chamomile, Clove and Garlic Extract on Non-Enzymatic Glycosylation of Albumin

ABSTRACT: Introduction & Objective: Diabetes mellitus is a common disease in human societies. Proteins non-enzymatic glycation has deleterious effects on the structure and function of proteins. Non-enzymatic glycosylation of proteins can be involved in the pathogenesis of diabetic complications such as retinopathy and nephropathy. One way of preventing this reaction is the use of medicinal plants. Chamomile, clove and garlic are herbs which their alkaloid compounds have antioxidant property. The aim of this study was to evaluate the effect of chamomile, clove and garlic extract on non-enzymatic glycosylation of albumin. Materials & Methods: In this experimental study, hydroalcoholic extract of chamomile, clove and garlic was prepared. In vitro albumin glycosylation reaction was carried out in presence of different concentrations (0.01, 0.05 and 0.1 g/L) of chamomile, clove and garlic extracts and level of glycosylated albumin was measured. Non-enzymatic glycosylation of albumin was determined by nitrobluetetrazuliom method. Absorbance changes were measured in 530 nm by Eppendorf spectrophotometer. Results: In this study, chamomile extract in 0.01, 0.05 and 0.1 g/L of its concentrations had respectively 9%, 17% and 26%, inhibitory effect on albumin glycosylation. Albumin glycosylation reaction was inhibited 23% by 0.01 g/L concentration of clove and garlic extracts and the level of inhibition of albumin glycosylation decreased by increasing of extracts concentration. Chamomile extract with 0.1 g/L concentration has the most effect among the studied extracts. Conclusion: In this study, chamomile extract inhibited the in vitro albumin glycosylation reaction. Clove and garlic extracts showed inhibitory effect in low concentration but this effect decreased with increasing of the extract concentration