槲皮素抑制蛋白糖基化及DNA损伤  

Inhibition of Quercetin on Protein Glycosylation and DNA Damage

作　　者：陆敏[1] 李晓明[1] 卢永翎[1] 郑铁松[1] 张丹[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

出　　处：《食品科学》2016年第1期104-108,共5页Food Science

基　　金：江苏省基础研究计划(自然科学基金)项目(BK2012850);江苏省2014年度普通高校研究生科研创新计划项目(KYLX0730)

摘　　要：建立牛血清白蛋白(bovine serum albumin,BSA)-还原糖、牛血清白蛋白-甲基乙二醛/乙二醛(bovine serum albumin-methylglyoxal/glyoxal,BSA-MGO/GO)反应体系,研究槲皮素对反应体系中晚期糖基化终产物(advanced glycation endproducts,AGEs)的抑制作用。考察了槲皮素在不同阶段对BSA-核糖体系中AGEs形成的抑制作用。并对槲皮素抑制二羰基化合物对质粒pBR322DNA的损伤进行研究。结果表明:槲皮素具有抑制BSA-还原糖、BSA-GO、BSA-MGO体系中AGEs形成的作用,达到显著抑制效果的浓度分别为1、0.25、0.25 mmol/L。槲皮素对BSA-MGO体系中AGEs产生的抑制作用强于BSA-GO体系。在BSA-核糖体系中,反应初期随着反应时间的延长抑制作用不断增大,12 d后,抑制作用趋于平缓,维持在60%左右。槲皮素对二羰基化合物对DNA的损伤有抑制作用,且与浓度成一定相关性。Bovine serum albumin（BSA）-sugar and BSA-methylglyoxal/glyoxal（MGO/GO） reaction systems were established to study the inhibitory activity of quercetin on the formation of advanced glycation endproducts（AGEs） in the reaction systems. The inhibitory effect of quercetin on the formation of AGEs at different stages in BSA-ribose system was explored. Meanwhile, the inhibitory effect of quercetin on DNA damage caused by dicarbonyl compounds in plasmid pBR322 DNA was also studied. The results showed that quercetin inhibited the formation of AGEs in BSA-sugar and BSA-MGO/GO systems, especially at concentrations of 1, 0.25 and 0.25 mmol/L. The inhibitory effect of quercetin on the production of AGEs in BSA-MGO system was stronger than in BSA-GO system. During the initial stage of the reaction between BSA and ribose, the inhibitory effect was increased with increasing reaction time and 12 days later, tended to remain at a level of approximately 60%. Therefore, quercetin has an inhibitory effect on DNA damage induced by dicarbonyl compounds in a concentration-dependent fashion.

关 键 词：牛血清白蛋白 槲皮素 晚期糖基化终产物 质粒pBR322DNA 

分 类 号：TS201.2[轻工技术与工程—食品科学]