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. 2019 Dec 16;9:19183. doi: 10.1038/s41598-019-55779-3

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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SDS-PAGE gels showing the effects of the proanthocyanidins-enriched fraction from A. crassiflora fruit peel (F7) on formation of crosslinked AGEs formed by glycation of BSA (10 mg mL⁻¹) and lysozyme (10 mg mL⁻¹) by fructose (a,b, respectively) or methylglyoxal (c,d, respectively) for 4 weeks at 37 °C. Unmodified BSA and lysozyme (lane a), glycated BSA and lysozyme (lane b) or BSA and lysozyme glycated in the presence of 625 (lane c), 345 (lane d), 187.5 (lane e), 62.5 (lane f), 34.5 (lane g) and 18.75 µg mL⁻¹ (lane h) of F7.