Protection against Advanced Glycation End Products and the Mode of Action of Lemon Balm on Hemoglobin Fructose-Mediated Glycation

The present communication reports on changes in the secondary and tertiary structures of Hemoglobin (Hb) upon fructation. The presence of Lemon balm (LB) provided significant protection toward the formation of early (HbA1c) and advanced glycation end products (Hb-AGEs), as evident from circular dichroism (CD) and fluorescence studies. The degree of AGE modification and its inhibition were characterized with intrinsic fluorescence, the fibrillar state, and the exposure of hydrophobic clusters. An increased signal of intrinsic fluorescence was observed upon glycation, particularly in the later stage of fructation. Glycation mediated fibril formation and its inhibition were assessed by Thioflavin T (ThT) assay. These sequence of events were parallel with an increase in β-sheet content from ~2 to 13% for Hb-AGE, as evidenced by Congo red binding and CD. Furthermore, the late stage of glycation was also marked by an increase loss of heme moiety, confirming the relatively high affinity of ANS toward glycated-globin which was mitigated by applying the balm extract. However, the activity of balm can be attributed to inhibition of oxidative stress and free radicals derived from Hb-AGE, or chelation of metal ions producing in Fenton reaction. Overall, the presence of LB provided significant protection against AGE-induced deleterious processes, can qualify the herb as an effective AGE-inhibitor with potential prevention toward diabetic complications arising from Hb glycation.