Development of Evaluation Methods for Anti-Glycation Activity and Functional Ingredients Contained in Coriander and Fennel Seeds

Abstract

Spices are known to have various physiological functions. We focused on the anti-glycation effects of spices, researched anti-glycation active ingredients in coriander (Coriandrum sativum L.) and fennel (Foeniculum vulgare) seeds, and conducted experiments using human skin-derived fibroblast TIG-110 cells as a model of glycation. We isolated 11 compounds from two spice seeds and found several substances that showed anti-glycation activity. A new compound (5,5′-diallyl-2,2′-diglucopyranosyl-3,3′-dimethoxy diphenyl ether) was isolated from fennel seeds and showed high anti-glycation activity with an IC50 value of 0.08 mM, thereby indicating a high anti-glycosylation activity. In this study, we established a glyoxal (GO)-induced glycation test method for human skin cells, confirmed the anti-glycation effect of spice seeds using this glycation induction model, and found that the exposure of TIG-110 human skin-derived fibroblast cells to GO reduced cell viability. The most stable conditions for cell viability were found to be a GO concentration of 1.25 mM and a culture time of 48 h. We evaluated extracts and isolates of spice seeds using this model as a model test for glycation induction. We conducted qualitative and quantitative analyses of carboxymethyl lysine (CML), a type of AGE, to determine the relationship between cell viability and AGEs. The relationship between cell viability and the amount of CML was correlated. Establishing a glycation induction model test using skin cells makes it possible to quickly screen extracts of natural ingredients in the future. Moreover, the results of this model showed that extracts of two spice seeds and their isolates have high anti-glycation activity, and they are expected to be used as cosmetics, health foods, and pharmaceutical ingredients.