摘要
晚期糖基化末端产物(Advanced Glycation End Products,AGEs)是美拉德反应、脂肪氧化等反应过程中的生成物,对人体健康有一定的危害。为研究3种食品天然抗氧化剂对晚期糖基化末端产物的抑制作用,建立牛血清蛋白和葡萄糖的美拉德模拟反应体系。在试验组中分别添加质量浓度梯度为0、50、100、150、200μg/mL的茶多酚、甘草提取物、迷迭香提取物,在阳性对照组加入相应浓度梯度的氨基胍(AG),37℃下反应7、14、21、28d,在激发波长370nm、发射波长440nm下测定荧光强度,以荧光强度表示AGEs含量。结果表明,3种食品抗氧化剂对AGEs的形成有显著的抑制作用,其中未加抗氧化剂的试验组与其他试验组间有极显著差异(P<0.01)。当抗氧化剂添加质量浓度为200μg/mL,反应28d后,迷迭香浓度对AGEs的抑制率为87.79%,甘草提取物和茶多酚的抑制率分别为83.56%、81.03%,而阳性对照氨基胍的抑制率为69.15%。
Study on the inhibitory effects of three natural food antioxidants on Advanced Glycation End Products. Evaluation of anti-glycation capacity using BSA/glucose modle system. Tea polyphenols, licorice extract, rosemary extract were added to the experimental groups respectively, and the concentration range were 0 μg/mL, 50 μg/mL, 100 μg/mL, 150 μg/mL and 200 μg/mL. The positive control group were added the same concentration range of aminoguanidine. All reaction samples were incubated for 7, 14, 21, 28 days at 37 ℃. The fluorescence from the glycated materials was mea- sured at 370 nm excitation and 440 nm emission using a Hitachi F-4500 speetrofluorometer, AGEs content was showed with fluorescence intensity. Three food natural antioxidants exhibited very strong inhibitory activity against the formation of fluorescent advanced glycation endproduets（AGEs） in a bovine serum albumin （BSA）-glucose model system. The inhibi- tion rate of rosemary concentration to AGEs reached 87.79% with 200 Ixg/mL concentration for 28 days incubation , followed by licorice extract and tea polyphenols, with the inhibition rate of 83.56%, 81.03% respectively, while the inhibi- tion rate of aminoguanidine in positive control amounted to 69.15%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第3期15-20,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(No.31101217)
关键词
晚期糖基化末端产物
美拉德反应
食品天然抗氧化剂
荧光强度
advanced glycation end products
mallard reaction
natural food antioxidants
fluorescence intensity
作者简介
胡徽祥，男，1987年出生，硕士生
通讯作者：李巨秀
