食品天然抗氧化剂抑制晚期糖基化末端产物的研究  

Inhibition the Advanced Glycation End Products of Food Natural Antioxidants in Vitro

作　　者：胡徽祥[1] 房红娟[1] 张双凤[1] 刘荟萃[1] 柏广玲[1] 李巨秀[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》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)

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%.

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 

分 类 号：TS201.2[轻工技术与工程—食品科学]