表儿茶素在模拟生理条件下对人血清蛋白糖基化反应的影响  

Effect of epicatechin on glycation reaction of human serum albumin in physiological conditions

作　　者：刘光宪[1,2] 祝水兰[1] 周巾英[1] 熊慧薇[1] 幸胜平[1] 付晓记[1] 冯健雄[1] 

机构地区：[1]江西省农业科学院,江西南昌330200 [2]江西师范大学,江西南昌330022

出　　处：《食品工业科技》2017年第24期65-68,74,共5页Science and Technology of Food Industry

基　　金：江西省农业科学院青年基金(2015CQN002);江西省科技计划(20161BBF60134)

摘　　要：为了揭示生理条件下表儿茶素对蛋白质糖基化反应的影响,本文采用人血清蛋白与核糖构建美拉德反应模型,通过测定抑制率、分子量、热聚集度、pH、表面疏水性、自由氨基,分析不同浓度表儿茶素对蛋白质糖基化反应的抑制及其产物性质的影响。结果表明,表儿茶素对人血清蛋白的糖基化反应具有抑制作用,且随着表儿茶素浓度的增加,糖基化抑制率增加,当表儿茶素添加量达到0.04 mol/L时,抑制率接近80%;对糖基化产物分子量测定结果显示,添加表儿茶素后糖基化产物的分子量变小,且未产生聚合物;对糖基化产物性质分析结果表明,添加抑制剂后糖基化产物的热稳定性变差,pH、自由氨基和表面疏水性随着表儿茶素浓度的增加而增加,说明糖基化反应被抑制,糖基化产物性质发生了改变。因此,表儿茶素可作为一种生理条件下糖基化反应的抑制剂。In order to reveal the effect of epicatechin on protein glycosylation in physiological conditions, human serum albumin and ribose were used to construct Maillard reaction model.Inhibition rate, molecular weight, thermal aggregation, pH, free amino group content and surface hydrophobicity were analyzed in this study. The results showed that epicateehin had an inhibitory effect on glycosylation of human serum albumin, and with the increase of concentration, the inhibition rate of glycosylation increased.When the concentration of epicatechin was 0.04 mol/L, the inhibition rate was close to 80% .The results of molecular weight determination of glycosylation products showed that the molecular of glycosylation products decreased and no polymer was produced after adding the inhibitor.Analysis of the properties of glycosylation products showed that the thermostability of the glycosylation products were poor.The pH ,free amino group content and surface hydrophobicity of the glycosylation products increased with the increase of epicatechin concentration, which indicated that glycosylation reaction was inhibited, the properties of the glycosylation products had changed.Therefore, epicatechin can be used as an inhibitor of glycosylation reaction in physiological conditions.

关 键 词：蛋白质 表儿茶素 糖基化产物 人血清蛋白 核糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]