The Effect of the Hydroalcoholic Extract of Persian shallot(Allium Hirtifolium boiss) on Albumin Glycation

The diabetic hyperglycemia leading to body proteins glycation which in turn alters their structure and function. Some of diabetes complications such as nephropathy and retinopathy are due to non-enzymatic glycation of proteins. One of the treatments to inhibit this reaction is breaking the link glucose- protein compounds in medicinal plant. Therefore, the present study was aimed to examine the effect of hydroalcoholic extract of Allium hirtifolium Boiss on inhibition of albumin glycation reaction as well as breaking of the linkage between albumin and glucose.
In this experimental study, the effects of 0.1, 0.2, 0.5 and 1 g/dl concentrations of hydroalcoholic extract of Allium hirtifolium Boiss in two different statuses: A- inhibition of the reaction of albumin glycation and B- breaking the linkage between albumin and glucose were examined In times of 24, 48, 72 and 144 hours. The measures of glycation were assayed by (TBA= Thio Barbituric Acid). For data analysis, one-way ANOVA and Tukey’s statistical tests were used. A P The hydroalcoholic extract of Allium hirtifolium Boiss with 0.1 and 0.2 g/dl concentrations inhibited the glycation of albumin. On the other hand, all of applied concentration was broken the bound between albumin and glucose, but the 0.5 g/dl concentration after 72 and 144 hours had the most effect. The rate of linkage breaking had direct relation with the duration of treatment.
The findings of the present study demonstrated that Allium hirtifolium Boiss prevents albumin glycation and also breaks the linkage in albumin and glucose. Therefore, it is suggested that clinical studies to evaluate the effects of Iranian shallot reduction albumin glycosylation be designed.