芝麻叶多酚的纯化及对蛋白质非酶糖基化的抑制作用  

Purification and non-enzymatic glycation inhibitory activities of polyphenols from sesame leaf

作　　者：刘江辉[1] 刘金盾[2] 刘利娥[3] 袁军[1] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]郑州大学化工与能源学院,河南郑州450001 [3]郑州大学公共卫生学院,河南郑州450001

出　　处：《食品工业科技》2014年第12期118-122,共5页Science and Technology of Food Industry

基　　金：河南省教育厅科技攻关项目(13A330682);福建农林大学青年教师科研基金重点项目:(ky0140040)

摘　　要：从D101、AB-8、NKA-9、S-8、ADS-5大孔吸附树脂中通过静态实验筛选出AB-8树脂,研究其对芝麻叶粗提物中多酚的静态吸附和解吸性能,并通过单因素实验确定AB-8树脂柱的最佳纯化工艺条件;然后,考察了芝麻叶多酚对体外蛋白质非酶糖基化终末产物(AGEs)生成的抑制作用。结果表明:AB-8大孔吸附树脂对芝麻叶多酚粗提物具有较好的分离纯化效果;AB-8树脂柱对芝麻叶多酚粗提物的最佳纯化条件为:上柱液体积12mL,上柱液浓度3.5mg/mL,pH5.0,洗脱体积为3BV(柱体积),依次以30%(v/v)和50%(v/v)乙醇溶液进行梯度洗脱,多酚纯度从16.88%分别提高到28.43%和45.71%,纯化产物分别命名为SPP1和SPP2。芝麻叶多酚粗提物、SPP1、SPP2对蛋白质非酶糖基化终产物的生成具有明显的抑制作用,抑制效果均优于阳性对照品氨基胍。Five kinds of macroporous adsorbent resins including D101 ,AB-8,NKA-9,S-8,ADS-5 and AB-8 resin were selected as a suitable material for the purification of sesame leaf polyphenols by static research, respectively. One factor-at-a-time method was used to determine the optimal operating conditions for purification of the polyphenols from sesame leaf. Then,the protein glycation inhibitory activity of polyphenols aqueous from sesame leaf was evaluated in vitro using the model system of bovine serum albumin and glucose. The results indicated that AB-8 macroporous resin has better adsorption and desorption ability to purify the raw polyphenols. The optimum conditions were as follows.sample solution 12.0mL,raw polyphenols concentration 3.5mg/mL,pH5.0. If the gradient elution was applied using 30% and 50%（v/v） ethanol for 3BV, purification products were named SPP1 and SPP2,the polyphenol contents were 28.43%（SPP1） and 45.71% （SPP2）,respectively,while in crude samples the yield was 16.88%. As to advanced giycation end products （AGEs） formation inhibition activities,the raw polyphenol,SPP1 and SPP2 showed strong inhibitory effect on the development of non-enzymatic glycation reaction,much stronger than that of the positive control（Aminoguanidine） ,which suggests potential anti-diabetic properties.

关 键 词：芝麻叶 多酚 纯化 蛋白质非酶糖基化终产物 

分 类 号：TS201.1[轻工技术与工程—食品科学]