芦丁抑制牛血清白蛋白糖基化  

Inhibitory Effect of Rutin on the Formation of Advanced Glycation End Products(AGEs) from Bovine Serum Albumin

作　　者：李晓明[1] 邓荣华[1] 孔阳辉 夏秋琴 吕丽爽[1] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品科学》2014年第3期85-89,共5页Food Science

基　　金：江苏省普通高校研究生科研创新计划项目(CXLX12_0417);江苏省自然科学基金项目(BK2012850);江苏省教育厅自然科学基金项目(12KJB5500005)

摘　　要：目的:考察芦丁对糖及活性二羰基化合物诱导的牛血清白蛋白(bovine serum albumin,BSA)糖基化的抑制效果。方法:建立牛血清白蛋白-丙酮醛(bovine serum albumin-methylglyoxal,BSA-MGO)、牛血清白蛋白-乙二醛(bovine serum albumin-glyoxal,BSA-GO)、牛血清白蛋白-还原糖反应体系,利用荧光光谱的方法考察MGO、GO和还原糖对于BSA糖基化的影响,并考察芦丁对于3个反应体系中晚期糖基化终末产物(advanced glycation end products,AGEs)的抑制作用。结果:MGO、GO、还原糖浓度分别为0.5、0.5、10 mmol/L时引发BSA蛋白糖基化反应较为显著。对于上述3个体系,芦丁的添加浓度分别为0.25、0.25、1 mmol/L时,能有效地抑制AGEs的形成。结论:芦丁能有效地抑制BSA-MGO、BSA-GO、BSA-还原糖体系的牛血清白蛋白糖基化。Purpose： To study the inhibitory effect of rutin on the formation of advanced glycation end products（AGEs） in bovine serum albumin（BSA） system caused by sugar or dicarbonyl compounds metabolized by sugar. Methods： BSAMGO（methylglyoxal）, BSA-GO（glyoxal） and BSA-reducing sugar reaction systems were established. The effects of MGO, GO and reducing sugar concentrations on the formation of AGEs were investigated by fluorescence spectrophotometry. The inhibitory effect of rutin on the formation of AGEs was investigated at various concentrations added in three reaction systems. Results： Non-enzymatic glycation of BSA was obviously observed in these three systems with MGO, GO and sugar at 0.5, 0.5 mmol/L and 10 mmol/L, respectively. Rutin addition at concentrations of 0.25, 0.25 mmol/L and 1 mmol/L could effectively inhibit the formation of AGEs in the three systems. Conclusion： Rutin can effectively inhibit AGEs in BSAMGO, BSA-GO and BSA-sugar systems.

关 键 词：牛血清白蛋白 二羰基化合物 芦丁 糖基化终末产物 

分 类 号：TS201.2[轻工技术与工程—食品科学]