Ahmad Ali
Conference 2022 Poster Presentation
Project title
Acesulfame potassium inhibits formation of Advanced Glycation end Products
Authors and Affiliations
Dinesh Kumar1, Ahmad Ali1
1. Department of Life Sciences, University of Mumbai, Mumbai, India
Abstract
Background
Diabetes has become a major health issue and it has affected more than 550 million population globally. In recent times there is an increase in the consumption of artificial sweeteners to reduce the hyperglycemia. Increased sugar level causes the loss of functions for many molecules through the process of glycation. There are six approved artificial sweeteners and Acesulfame potassium is one of them. There are very few reports in the literature regarding the involvement of artificial sweeteners in the process of glycation.
Methods
The effect of Acesulfame potassium was assessed using an in vitro system of BSA and glucose incubated at 37 °C for 28 days. The amount of early and late stage glycation products were measured using the established NBT and DNPH methods. The aggregation of proteins due to glycation was quantified by Thioflavin T method. Electron microscopy was also used to assess the aggregation of glycated proteins in the presence or absence of Acesulfame potassium. Structural aspect of the glycated protein was analysed by CD spectroscopy.
Results
There was an incubation dependent increase in the early and advanced glycation products in the glycation system. There was a significant reduction in the formation of glycation products at all stages in the presence of Acesulfame potassium. This sweetener also caused an inhibition in the glycation induced aggregation of BSA. CD spectroscopic results indicate a similar trend of prevention of secondary structure alterations of the protein in the presence of Acesulfame potassium.
Conclusions
The analysis of these results indicate the antiglycating potential of Acesulfame in the in vitro system of BSA and glucose. This sweetener also prevented the glycation induced aggregation and secondary structure alterations. Further characterization can lead to realisation of this molecule as a potential drug to prevent the diabetic complications due to glycation.
