不同品种马兰的活性组分及抑制蛋白糖基化功能  

Functional Components and Inhibitory Activity of Different Varieties of Kalimeris indica against Protein Glycosylation

作　　者：朱晓琳[1] 刘跃钧 陆敏[1] 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 [2]浙江省丽水市林业科学研究所,浙江丽水323000

出　　处：《食品科学》2014年第9期90-95,共6页Food Science

基　　金：浙江省自然科学基金项目(LY12C15001);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(12KJB550005)

摘　　要：选取10个品种马兰(M1~M10)为研究对象,测定M1~M10的β-胡萝卜素、多酚、黄酮和皂苷的含量;并初步分析10个品种马兰抑制蛋白糖基化的活性及其与各功能成分之间的关系。结果表明:马兰中的活性成分含量较高,其中M2、M5的β-胡萝卜素含量最高;M3、M10的多酚和黄酮含量最多;M4、M6的皂苷含量最高。10个品种马兰粗提物具有良好的抑制蛋白糖基化效果,抑制率达到49%~71%。马兰对由甲基乙二醛(methylglyoxal,MGO)和乙二醛(glyoxal,GO)引发的蛋白质的非酶糖基化反应的抑制作用与其多酚含量和黄酮含量呈现一定的线性关系;而皂苷含量仅与对MGO引起的非酶糖基化反应的抑制作用呈现一定的线性关系。Ten varieties of Kalimeris indica （M~ through M^0） were selected to determine their contents of fl-carotene, polyphenols, flavonoids and saponins according to Chinese national standards and common methods. The inhibitory activity against non-enzymatic glycosylation and its relationship with active ingredients were analyzed as well. The results showed that Kalimeris indica was rich in the active ingredients; of the varieties investigated, M2 and M5 contained the highest amounts of fl-carotene, M3 and M^0 contained the highest amounts of polyphenols and flavonoids, M4 and M6 contained the highest amounts of saponins. Crude extracts from all these varieties were highly effective against protein glycosylation with inhibition rates between 49% and 71%. The inhibition of non-enzymatic glycosylation caused by either methylglyoxal （MGO） or glucose oxidase （GO） displayed positive linear correlation with the contents of polyphenol or flavonoid, while saponin contents were linearly correlated only with the inhibition of non-enzymatic glycosylation caused by MGO.

关 键 词：马兰 黄酮 蛋白质非酶糖基化 

分 类 号：TS201.4[轻工技术与工程—食品科学]