Skip to main content

Table 4 The effects of RGSE on the level of thiol group in BSA/fructose system

From: Inhibition of advanced glycation end products by red grape skin extract and its antioxidant activity

Experimental groups

Thiol group (nmol/mg protein)

 

Week 1

Week 2

Week 3

Week 4

BSA/fructose

2.31 ± 0.06

1.71 ± 0.10a

1.12 ± 0.10a

0.69 ± 0.14a

BSA/fructose/RGSE (0.031 mg/ml)

2.29 ± 0.08

2.04 ± 0.09b

1.57 ± 0.09c

0.83 ± 0.17

BSA/fructose/RGSE (0.062 mg/ml)

2.33 ± 0.09

2.15 ± 0.11b

1.61 ± 0.11c

0.88 ± 0.08d

BSA/fructose/RGSE (0.125 mg/ml)

2.51 ± 0.07a

2.16 ± 0.06b

1.53 ± 0.07c

0.97 ± 0.15d

BSA/fructose/RGSE (0.250 mg/ml)

2.41 ± 0.13a

2.26 ± 0.08b

1.56 ± 0.08c

0.94 ± 0.07d

BSA/fructose/RGSE (0.500 mg/ml)

2.60 ± 0.10a

2.37 ± 0.10b

1.63 ± 0.10c

1.04 ± 0.12d

BSA/fructose/AG (0.500 mg/ml)

2.51 ± 0.09a

2.35 ± 0.07b

1.59 ±0.09c

1.09 ± 0.09d

  1. Results are expressed as mean ± SEM (n = 3). ap < 0.05 when compared to BSA/fructose at week 1; bp < 0.05 when compared to BSA/fructose at week 2; cp < 0.05 when compared to BSA/fructose at week 3; dp < 0.05 when compared to BSA/fructose at week 4.