Wed, Jun 4, 2025
Parisa Hasanein1 
, Fahime Javadi Hedaiat Abad2 , Musa Bohlooli2 , Mostafa Khajeh3 , Sedigheh Esmaielzadeh Bahabadi2 , Neda Poormolaei2
, Fahime Javadi Hedaiat Abad2 , Musa Bohlooli2 , Mostafa Khajeh3 , Sedigheh Esmaielzadeh Bahabadi2 , Neda Poormolaei2
1- Department of Biology, School of Basic Sciences, University of Zabol, Zabol, Iran , parisa.hasanein@gmail.com
2- Department of Biology, School of Basic Sciences, University of Zabol, Zabol, Iran
3- Department of Chemistry, School of Basic Sciences, University of Zabol, Zabol, Iran
2- Department of Biology, School of Basic Sciences, University of Zabol, Zabol, Iran
3- Department of Chemistry, School of Basic Sciences, University of Zabol, Zabol, Iran
Abstract: (543 Views)
Introduction: DNA Glycation damages DNA by inducing breaks of strands, mutations, and finally changes in gene expression, which is assumed as a main factor in pathogenesis of diabetes and its complications. Therefore, antiglycation agents have been focused recently for preventing and alleviating diabetes complications. According to the reported antidiabetic effects of Tamarix aphylla (T. aphylla) leaves extract, this study was aimed to determine the effect of T. aphylla on glucose-mediated DNA glycation for the first time.
Methods: DNA incubated with glucose for 4 weeks and the inhibitory or fascilitatory effects of T. aphylla on DNA structural changes were studied by various techniques. These techniques were included UV–Vis, fluorescence spectroscopy, circular dichroism (CD) and agarose gel electrophoresis.
Results: The findings of UV–Vis and fluorescence spectroscopy showed that T. aphylla decreased the DNA-AGE (advanced glycation end products) formation. Based on the CD and agarose gel electrophoresis results, the structural changes of glycated DNA was decreased in the presence of T. aphylla.
Conclusion: Thus T. aphylla has beneficial effects against DNA glycation and could be a promising agent for ameliorate the adverse effects of glycation in the presence of glucose and conditions of raised blood glucose after confirming in further studies.
Methods: DNA incubated with glucose for 4 weeks and the inhibitory or fascilitatory effects of T. aphylla on DNA structural changes were studied by various techniques. These techniques were included UV–Vis, fluorescence spectroscopy, circular dichroism (CD) and agarose gel electrophoresis.
Results: The findings of UV–Vis and fluorescence spectroscopy showed that T. aphylla decreased the DNA-AGE (advanced glycation end products) formation. Based on the CD and agarose gel electrophoresis results, the structural changes of glycated DNA was decreased in the presence of T. aphylla.
Conclusion: Thus T. aphylla has beneficial effects against DNA glycation and could be a promising agent for ameliorate the adverse effects of glycation in the presence of glucose and conditions of raised blood glucose after confirming in further studies.
Research Article: Research Article |
Subject:
Biochemistry
Received: 2024/08/30 | Accepted: 2024/12/31
Received: 2024/08/30 | Accepted: 2024/12/31
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