枣核多酚提取物对体外蛋白质非酶糖化的抑制作用  

Inhibitory effects of polyphenol extract from Chinese jujube seed on non- enzymatic glycosylation of proteins in vitro

作　　者：焦中高[1] 张春岭[1] 刘杰超[1] 刘慧[1] 吕真真[1] 王思新[1] 

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009

出　　处：《中国食品添加剂》2014年第6期71-76,共6页China Food Additives

基　　金：河南省科技攻关计划重点项目(82102140026);郑州市农业科技创新工程项目(131PZDGC113)

摘　　要：为发掘枣核多酚提取物新活性,拓宽其应用范围,采用牛血清白蛋白-葡萄糖非酶糖化反应体系,对超临界CO2萃取得到的枣核多酚提取物对体外蛋白质非酶糖化反应进程的影响进行了研究。结果表明,枣核多酚提取物对蛋白质非酶糖化反应中间产物Amadori和终产物AGEs的形成均具有较强的抑制作用并呈明显的量效关系;在实验条件下,枣核多酚提取物对蛋白质非酶糖化反应中间产物Amadori和终产物AGEs形成的最大抑制率分别可达83.83%和97.69%,IC50分别为18.79g/L和14.73g/L(折合成枣核质量浓度)。相关性分析表明,枣核提取物对蛋白质非酶糖化的抑制活性与其中的总酚含量呈极显著正相关关系,但不同萃取条件得到的枣核提取物的抑制活性与其中的总酚含量并不能完全一一对应,获得高提取率所需工艺条件与获得高活性提取物所需工艺条件可能不同。Bioactivity of polyphenols extract from jujube seeds and its applications were studied.The inhibitory effects on protein non-enzymatic glycosylation were investigated in bovine serum albumin and glucose vitro system.Results showed that the polyphenol extract from jujube seed could inhibit the formation of the intermediates non-enzymatic glycosylation （NEG） which was known as Amadori products and glycation endproducts （AGEs）.The maximum inhibitory to the formation of Amadori products and AGEs were 83.83％ and 97.69％ with IC5o value of 18.79 g/L and 14.73 g/L respectively.Analysis showed the inhibitory effect and total phenolic content was significantly positive correlated with inhibition effect on non-enzymatic glycosylation of proteins.However,the optimal conditions for high yield polyphenols were not always in accordance with high initiatory capacities.The optimal conditions for high yield of polyphenols extract and its high bioactivity may not be the same.

关 键 词：枣核 多酚 非酶糖化 抑制 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]