Tomato paste fraction inhibiting the formation of advanced glycation end-products.

@article{Kiho2004TomatoPF,
  title={Tomato paste fraction inhibiting the formation of advanced glycation end-products.},
  author={Tadashi Kiho and Shigeyuki Usui and Kazuyuki Hirano and Koichi Aizawa and Takahiro Inakuma},
  journal={Bioscience, biotechnology, and biochemistry},
  year={2004},
  volume={68 1},
  pages={200-5}
}
A water-soluble and low-molecular-weight fraction (SB) was obtained from tomato paste. The effects of SB on the formation of advanced glycation end-products (AGE) in protein glycation were studied by the methods of specific fluorescence, ELISA and a Western blot analysis, using the anti-AGE antibody after incubating protein with sugar. The results suggest that SB had strong inhibitory activity, in comparison with aminoguanidine as a positive control, and that the inhibitory mechanism of SB… CONTINUE READING