大豆7S蛋白-糖体系晚期糖基化终产物形成因素  

Elucidation of Factors Affecting the Formation of Fluorescent AGEs in Soybean 7S Globulin-Sugar System

作　　者：刘贵梅[1] 章鼎敏 李普[1] 卢永翎[1] 郑铁松[1] 吕丽爽[1] LIU Guimei;ZHANG Dingmin;LI Pu;LU Yongling;ZHENG Tiesong;Lü Lishuang(Ginling College, Nanjing Normal University, Nanjing 210097, China)

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》2017年第15期20-25,共6页Food Science

基　　金：国家自然科学基金面上项目(31571783)

摘　　要：目的:在大豆蛋白糖基化改性过程中会引发非酶糖基化反应,形成有害的晚期糖基化终产物(advanced glycation end products,AGEs),为提高食品安全性,模拟糖基化加工条件,构建大豆7S蛋白-糖体系模型,考察影响该体系AGEs形成的因素并进行有效调控。方法:采用荧光光谱法(λ_(ex)/λ_(em)=340 nm/465 nm)检测糖种类、还原糖质量浓度、pH值、反应温度、抑制剂种类及其浓度对AGEs形成的影响,采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳表征有害产物的形成及抑制效果。结果:糖种类为果糖、蛋白质与葡萄糖质量浓度配比1∶4、pH 9.2、反应温度121℃条件下产生荧光性AGEs的作用效果最强,4种黄酮类化合物槲皮素、染料木素、芦丁和木犀草素对荧光性AGEs的形成均可达到较好的抑制效果,且呈现良好的剂量-效应关系。结论:糖的种类与抑制剂种类对AGEs的形成有一定影响;降低还原糖质量浓度、降低pH值和降低反应温度,添加0.1 mmol/L大豆源染料木素可有效抑制大豆加工过程中有害产物AGEs的形成。Purpose:Non-enzymatic glycation reaction can be induced during the glycosylation modification of soybean7S protein,which can give rise to the production of harmful advanced glycation end products(AGEs).In order to improve the safety of foods,soybean7S protein-sugar system was established to find out the factors affecting the formation of AGEs and effectively control the glycosylation reaction under simulated food processing conditions.Methods:The influencing factors including sugar type,sugar concentration,pH,temperature,inhibitor type and inhibitor concentration were detected by fluorescence spectrometry(λex/λem=340nm/465nm).The formation and inhibition of harmful products were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).Results:The use of fructose as a sugar,a ratio between sugar and protein concentrations of1:4,a pH value of9.2,and a reaction temperature of121℃were the best conditions for the formation of fluorescent AGEs.The flavonoids quercetin,genistein,rutin and luteolin could effectively and dose-dependently inhibit the formation of fluorescent AGEs.Conclusion:The types of sugar and inhibitor have a certain effect on the formation of fluorescent AGEs.We can inhibit the formation of fluorescent AGEs by reducing the ratio between sugar and protein concentrations,pH and reaction temperature as well as increasing the concentration of the inhibitor.

关 键 词：大豆7S蛋白-糖体系 糖基化 荧光性晚期糖基化终产物 荧光光谱 十二烷基硫酸钠-聚丙烯酰胺凝胶电泳 

分 类 号：TS201.2[轻工技术与工程—食品科学]