麦麸阿魏酸糖酯对体外蛋白质非酶糖基化反应的影响  

Effects of feruloylated glycosides from wheat bran on non-enzymatic glycation of protein in vitro

作　　者：张丽娜[1] 赵文红[1] 谢岩黎[1] 封业深 宋亚雄 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2015年第5期47-50,共4页Cereals & Oils

摘　　要：研究从小麦麸皮中提取的阿魏酸糖酯(FGs)对体外蛋白质非酶糖基化反应(NEG)的影响。将牛血清白蛋白和葡萄糖在体外共同孵育,建立蛋白质NEG体外体系;不同浓度的FGs分别与反应体系共孵育,以荧光分光光度法测定FGs对蛋白质非酶糖基化反应产物(AGEs)生成的影响;此外,采用铁氰化钾法检测FGs的总还原能力。结果显示,FGs呈剂量依赖方式抑制AGEs的形成,对蛋白质NEG抑制的IC50为0.0382 mmol/L;铁氰化钾法检测FGs的总还原能力,还原铁离子的IC50为0.0310 mmol/L,低于对照VC的0.042 0 mmol/L。FGs抑制蛋白质的非酶糖基化,可能与其强还原能力有关。The effects of feruloylated glycosides（FGs）extracted from wheat bran on non–enzymatic glycation（NEG）of protein in vitro were studied. Albumin bovine and glucose were used to produce a system for non–enzymatic glycation（NEG）in vitro. Different concentration of FGs and reaction syetem were incubated ,and the effects of FGs on non–enzymatic glycation of protein were tested by fluorescence spectrophotometry. In addition,potassium ferricyanide was used to detect the total reducing powers of FGs. The results showed that FGs could dose–dependently inhibit the formation of AGEs and its IC50 was 0.0382 mmol/L. The result of using potassium ferricyanide to detect the total reducing powers of FGs showed that its IC50 was 0.031 mmol/L,which was lower than the control group that the IC50 of VC was 0.042 mmol/L. FGs had an inhibitory effect on non–enzymatic glycation of protein,which might be related to its strong reducing powers.

关 键 词：小麦麸皮 阿魏酸糖酯 蛋白质非酶糖基化 

分 类 号：TS201.4[轻工技术与工程—食品科学]