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Abstract Title:

Inhibitory effects of Lemon balm (Melissa officinalis, L.) extract on the formation of advanced glycation end products.

Abstract Source:

Food Chem. 2011 Nov 15 ;129(2):267-271. Epub 2011 Apr 20. PMID: 30634225

Abstract Author(s):

Mehran Miroliaei, Sima Khazaei, Sorour Moshkelgosha, Mansoureh Shirvani

Article Affiliation:

Mehran Miroliaei

Abstract:

Lemon balm (Melissa officinalis) is a medicinal herb possessing functional compounds with unexplored anti-glycative action. The anti-glycative activity of Lemon balm extract was evaluated in the bovine serum albumin (BSA)/glucose system. The level of glycation, conformational alterations and protein binding to RAGE receptors were assessed by specific fluorescence, Congo red binding assay, circular dichroism, ligand and Western blotting. Ethanol fractions of Melissa leaf exhibited the highest inhibitory effects on the formation of advanced glycation end products (AGEs) and the late stage of glycation process. Significant alteration in the secondary structure of albumin was observed upon glycation, which was mitigated by applying the herb extract. Moreover, upon treatment with balm extract, glycated albumin adopts a secondary structure impeding its detection by RAGE receptors of microglial cells. Our results represent the anti-glycative properties of Melissa extract and its application for possible treatment of AGE-associated diseases.

Study Type : In Vitro Study

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Sayer Ji
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