Coffee leaf extract inhibits advanced glycation end products and their precursors: A mechanistic study

Abstract

AbstractExcessive accumulation of advanced glycation end products (AGEs) in the body is associated with diabetes and its complications. In this study, we aimed to explore the potential and mechanism of coffee leaf extract (CLE) in inhibiting the generation of AGEs and their precursors in an in vitro glycation model using bovine serum albumin and glucose (BSA–Glu) for the first time. High‐performance liquid chromatography analysis revealed that CLE prepared with ultrasound pretreatment (CLE‐U) contained higher levels of trigonelline, mangiferin, 3,5‐dicaffeoylquinic acid, and γ‐aminobutyric acid than CLE without ultrasound pretreatment (CLE‐NU). The concentrations of these components, along with caffeine and rutin, were dramatically decreased when CLE‐U or CLE‐NU was incubated with BSA–Glu reaction mixture. Both CLE‐U and CLE‐NU exhibited a dose‐dependent inhibition of fluorescent AGEs, carboxymethyllysine, fructosamine, 5‐hydroxymethylfurfural, 3‐deoxyglucosone, glyoxal, as well as protein oxidation products. Notably, CLE‐U exhibited a higher inhibitory capacity compared to CLE‐NU. CLE‐U effectively quenched fluorescence intensity and increased the α‐helix structure of the BSA–Glu complex. Molecular docking results suggested that the key bioactive compounds present in CLE‐U interacted with the arginine residues of BSA, thereby preventing its glycation. Overall, this research sheds light on the possible application of CLE as a functional ingredient in combating diabetes by inhibiting the generation of AGEs.