苹果多酚提取物对体外蛋白质非酶糖化的抑制作用  

Inhibitory Effects of Apple Polyphenol Extract on Non-enzymatic Glycosylation of Proteins in Vitro

作　　者：王晓燕[1,2] 刘杰超[1] 张春岭[1] 陈大磊[1] 焦中高[1] 

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009 [2]三门峡湖滨果汁有限公司,河南三门峡472000

出　　处：《中国食物与营养》2014年第8期52-55,共4页Food and Nutrition in China

基　　金：河南省重大科技攻关计划资助项目(项目编号:0522010700);公益性行业(农业)科研专项资助项目(项目编号:201303076)

摘　　要：采用牛血清白蛋白-葡萄糖非酶糖化反应体系,研究苹果多酚提取物对体外蛋白质非酶糖化反应进程的影响。结果表明,苹果多酚提取物对蛋白质非酶糖化反应中间产物Amadori和高级糖化终末产物(AGEs)的形成均具有较强的抑制作用并呈明显的量效关系;在试验条件下,苹果多酚提取物对蛋白质非酶糖化反应中间产物Amadori和AGEs形成的最大抑制率分别可达80.85%和98.36%,IC50分别为0.40 g/L和0.28 g/L。说明苹果多酚提取物可能对糖尿病并发症具有一定的防治作用。The inhibitory effects of apple polyphenol extract on the non-enzymatic glycosylation of proteins were studied in an in vitro model nonenzymatic glycosylation reaction system consisting of bovine serum albumin and glucose. Results showed that the apple polyphenol extract could inhibit not only formation of the intermediates of non-enzymatic glycosylation （NEG） known as Amadori products, but also that of the advanced glycation endproducts （AGEs） . The maximum inhibitory percentage of the apple polyphenol extract to the formation of Amadori products and AGEs were 80. 58% and 98. 36% with a ICs0 values was 0. 40 g/L and 0. 28 g/L respectively. It was suggested that ap- ple polyphenol extract might prevent the development of diabetic complications caused by NEG and AGEs.

关 键 词：苹果多酚 非酶糖化 抑制 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]