2.3.2. Protein Browning Inhibition

Browning intensity is used to assess a product's capacity to defend against glycation. The effectiveness of extract to protect against glycation was assessed by measuring the

percentage intensity of browning of HSA treated with glucose. Protein glycation causes an increase in browning intensity under hyperglycemic conditions. At 420 nm, we examined the degree of browning in samples. HSA incubated with glucose without extract had the maximum browning intensity. For this sample, we used a browning intensity of 100 percent. However, when HSA was incubated with glucose in the presence of extract, there was a noticeable reduction in browning intensity (65.23%) at a concentration of 50 µg/mL (Figure 4). In addition, in the case of HSA kept without glucose and extract, some browning (5%) was seen. Internal structural changes that occur over time might be one reason for this sample. Our hypothesis that extracts prevent the development of glycated products is supported by these findings. percentage intensity of browning of HSA treated with glucose. Protein glycation causes an increase in browning intensity under hyperglycemic conditions. At 420 nm, we examined the degree of browning in samples. HSA incubated with glucose without extract had the maximum browning intensity. For this sample, we used a browning intensity of 100 percent. However, when HSA was incubated with glucose in the presence of extract, there was a noticeable reduction in browning intensity (65.23%) at a concentration of 50 µg/mL (Figure 4). In addition, in the case of HSA kept without glucose and extract, some browning (5%) was seen. Internal structural changes that occur over time might be one reason for this sample. Our hypothesis that extracts prevent the development of glycated products is supported by these findings.

Browning intensity is used to assess a product's capacity to defend against glycation. The effectiveness of extract to protect against glycation was assessed by measuring the

inhibition results (0.78–100 µg/mL garlic extract) were statistically significant compared with the sample without extract (0 µg/mL). Comparison between two groups was performed based on *t* test,

*Molecules* **2022**, *27*, x FOR PEER REVIEW 5 of 19

and significance was defined as *p* < 0.05.

2.3.2. Protein Browning Inhibition

**Figure 4.** Percentage browning vs. concentration of garlic extract. Native HSA (N-HSA) and glycated HSA (G-HSA) were incubated for 10 weeks under similar conditions and are considered as negative and positive controls, respectively. G-HSA was co-incubated with garlic extract at various concentrations (0–100 µg/mL) of garlic extract (green). The results are presented as means ± SEM (*n* = 3). All the percentage browning inhibition results (0.78–100 µg/mL garlic extract) were compared with G-HSA sample. Comparison between two groups was performed based on *t* test, and signifi-**Figure 4.** Percentage browning vs. concentration of garlic extract. Native HSA (N-HSA) and glycated HSA (G-HSA) were incubated for 10 weeks under similar conditions and are considered as negative and positive controls, respectively. G-HSA was co-incubated with garlic extract at various concentrations (0–100 µg/mL) of garlic extract (green). The results are presented as means ± SEM (*n* = 3). All the percentage browning inhibition results (0.78–100 µg/mL garlic extract) were compared with G-HSA sample. Comparison between two groups was performed based on *t* test, and significance was defined as \* *p* < 0.05, \*\* *p* < 0.01, \*\*\* *p* < 0.001.
