姜黄素类化合物对体外非酶糖基化的抑制作用  

Inhibition Effects of Curcumin Derivatives on Nonenzymatic Glucosylation in Vitro

作　　者：李满妹[1] 杜志云[1] 刘忠[2] 张竹林[2] 黄成红[1] 马林[1] 古练权[1] 

机构地区：[1]中山大学化学与化学工程学院,广东广州510275 [2]中山大学药学院,广东广州510080

出　　处：《中山大学学报（自然科学版）》2005年第3期63-66,共4页Acta Scientiarum Naturalium Universitatis Sunyatseni

基　　金：国家自然基金资助项目(20074042;20032021)

摘　　要：比较研究了姜黄素、去甲氧基姜黄素、双去甲氧基姜黄素和姜黄素衍生物a对蛋白质非酶糖基化反应的终末产物(AGEs)的抑制作用,同时测定了它们与牛血清白蛋白的结合作用及其对牛血清白蛋白二级结构的影响。结果表明,4种姜黄素类化合物均有抑制作用,抑制效果依次为姜黄素,双去甲氧基姜黄素,去甲氧基姜黄素和姜黄素衍生物a;姜黄素类化合物与牛血清白蛋白有较强的结合作用并能引起蛋白质结构的变化。Curcumin, demethoxycurcumin, bisdemethoxycurcumin and another curcumin derivative were investigated for their inhibition effects on nonenzymatic glucosylation in vitro, their binding reaction with bovine serum albumin (BSA) and their influence on the conformational changes of BSA. It was found that all of these curcumin derivatives inhibited the formation of AGE.Curcumin showed the strongest inhibition activity, followed by demethoxycurcumin and bisdemethoxy_ curcumin.The result also indicated they extensively bound to the protein and induced the conformational changes of BSA.

关 键 词：非酶糖基化 糖基化终产物 姜黄素类化合物 结合作用 

分 类 号：R931.17[医药卫生—生药学]