Jasmine (Jasminum Officinale L. Var. Grandiflorum) Flower Extracts Inhibit The Formation Of Methylglyoxal Induced Advanced Glycation Endproducts

Our laboratory initiated a program to investigate the chemical constituents and biological activities of medicinal plants and functional foods grown in the Lingnan region (“South of the Nanling Mountains”; region of Guangdong, Guangxi, and Hainan provinces in China). Jasmine (Jasminum officinale L. var. grandiflorum) is one of these medicinal plants that has traditionally been used as a functional food and dried jasmine flowers are often consumed as a tea for numerous health beneficial effects. However, the inhibitory effects of jasmine on the formation of advanced glycation endproducts (AGEs) are unknown. Herein, we evaluated the anti‐glycation effects of jasmine flower extracts using an assay model of methylglyoxal‐induced glycation of human serum albumin at 37 °C for 14 days. Jasmine flowers were extracted with 90% aqueous ethanol to afford a crude ethanol extract (JFE). JFE then was subjected to partitioning sequentially with organic solvents including petroleum ether (PE), ethyl acetate (EA), and n‐butanol (BuOH) to obtain extracts including JFPE, JFEA, and JFBuOH, respectively. These extracts were evaluated for their anti‐glycation effects. JFEE, JFPE, JFEA, and JFBuOH (at concentrations at 250 and 500 μg/mL) inhibited the formation of AGEs by 33.3% and 54.7%, 24.1% and 41.6%, 18.0% and 47.7%, and 10.5 and 38.0%, respectively. The mechanisms of the inhibitory effects of jasmine flower extracts on the formation of AGEs are currently being investigated by our group.This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.