Mechanism study on the inhibitory effect of strawberry (Fragariaxananassa Duch.) leaves on advanced glycation end-products formation

This study investigated the inhibitory effects and mechanisms of strawberry fruit extracts (SFE) and leaf extracts (SLE) on advanced glycation end products (AGEs) formation. The results revealed that SLE exhibited a higher inhibitory efficiency compared to SFE on AGEs formation in bovine serum albumin (BSA)-fructose, -methylglyoxal (MGO) and -glyoxal (GO) models. Additionally, SLE displayed remarkable trapping capabilities of MGO and GO, surpassing those of SFE. Both SFE and SLE were found to combine with BSA for static quenching, SLE showed a stronger binding force. Moreover, SLE outperformed SFE in terms of protecting the secondary structure of proteins and preventing protein cross-linking. Finally, the high-resolution mass spectrometry analysis revealed that SLE could reduce glycation sites and significantly improve the degree of glycation. Our study suggests that SLE may serve as a superior inhibitor of glycation compared to SFE, thereby providing new insights into its potential applications.