Fig 1. Effects of different concentrations of MCF (A), MCP (B) and charantin (C) on the formation of crosslinked AGEs.

A representative SDS-PAGE gel showing lysozyme (10 mg/ml) incubated alone (lane 1) or in the presence of 0.1 M methylglyoxal (lane 2) in 0.1 M sodium phosphate buffer of pH 7.4 for 3 days at 37°C. The dimer formation resulting from protein crosslinking was determined using different concentrations of the MCF (A₁) and MCP (B₁) extracts or charantin (C₁): 5 mg/ml (lane 3), 10 mg/ml (lane 4) and 15 mg/ml (lane 5). Lane 0 contains the marker proteins. The bar charts show the effects of different concentrations of MCF (A₂), MCP (B₂) and charantin (C₂) on the formation of crosslinked AGEs relative to the control. The results are presented as means ± SDs (n = 3). *: p < 0.05, **: p < 0.01, ***: p < 0.001 vs control.