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. 2014 Sep 3;9(9):e105829. doi: 10.1371/journal.pone.0105829

Figure 3. Fluorescence quantification and SEM microstructure analysis of advanced glycation end products revealed the antiglycation property of SCE SCEC and SCEL.

Figure 3

(A) Quantification of fluorescence intensity of glycated products in presence of various concentrations of SCE, SCEC and SCEL (100, 500, 1000 µg/mL) under 2 different time intervals (day1 & day7) in terms of relative fluorescence units (RFU). Quercetin (100 µM) was used as reference compound. RFU are normalized to 100. Values are means ± SD; n = 3. *represents groups differ significantly from day 1 control group (P≤0.05) and ≠represents groups differ significantly from day 7 control group (P≤0.05). (B) Representative SEM microstructures of glycated products formed under various groups of day1 experiments (a–h), (a, control; b, quercetin 100 µM, c & d, SCE 100 µg/mL and SCE 1000 µg/mL; e & f, SCEC 100 µg/mL and SCEC 1000 µg/mL and g & h, SCEL 100 µg/mL and SCEL 1000 µg/mL. All samples were visualized at 16000× magnification.