(a)
(b)
Figure 2: (a) The effect of dill extract on the level of protein aggregation. Data are represented as mean ± SEM (); compared with BSA/fructose at the same incubation time. AG: aminoguanidine. Data are represented as mean ± SEM (); compared with BSA/fructose at the same incubation time. (b) Protein fragmentation in BSA incubated with 200 mM fructose in the presence of Cu+2 ion, aminoguanidine, and dill extract for 7 days, detected by SDS-PAGE. Protein fragmentation inhibited by aminoguanidine (lane C) and dill extract (lane D) compared with BSA/fructose. A lane: 10 mg/mL BSA, B lane: 10 mg/mL BSA + 200 mM fructose, C lane: 10 mg/mL BSA + 200 mM fructose + aminoguanidine, and D lane: 10 mg/mL BSA + 200 mM fructose + dill extract.