槲皮素-丙酮醛加合产物抗氧化性及抗蛋白糖基化活性  

Antioxidant and Antiglycation Activities of Quercetin Methyglyoxal Adducts

作　　者：卢永翎[1] 刘贵梅[1] 李普[1] 侯玉 吕丽爽[1] LU Yongling;LIU Guimei;LI Pu;HOU Yu;LüLishuang(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》2018年第16期27-33,共7页Food Science

基　　金：国家自然科学基金面上项目(31571783)

摘　　要：以槲皮素与丙酮醛(methyglyoxal,MGO)形成的单加合产物(MM-1)和二加合产物(DM-2)为研究对象,通过亚铁还原能力及油脂诱导时间测定实验评价加合产物的抗氧化能力;利用气相色谱法测定加合产物对油脂体系中产生的MGO和乙二醛(glyoxal,GO)的抑制效果;模拟食品加工条件建立卵白蛋白-葡萄糖体系,模拟生理条件建立牛血清白蛋白-葡萄糖体系,运用气相色谱法和荧光光谱法通过对体系中MGO、GO及荧光性晚期糖基化终产物的测定,考察加合产物对两个体系的抗蛋白糖基化活性。结果表明:槲皮素-MGO的加合产物依然具有一定的还原能力和抗油脂氧化能力以及抑制油脂产生MGO、GO的活性。对食品加工中的卵白蛋白和生理条件下的牛血清白蛋白的糖基化均具有一定的抑制效果,活性依次为DM-2<MM-1<槲皮素,且呈剂量依赖性。可见槲皮素在蛋白糖基化过程中,捕获MGO后的产物依然具有活性发挥后续抗氧化和抗蛋白糖基化功效。The present study aimed to evaluate the antioxidant and antiglycation activities of quercetin methyglyoxal(MGO)adducts,including mono-(MM-1)and di-MGO(DM-2)adducts.The antioxidant abilities were assessed through ferric reducing assay and the measurement of oxidation induction time of lard.The inhibitory effect of MGO-quercetin adducts on the formation of MGO and glyoxal(GO)in oil system at high temperature was explored.Ovalbumin(OVA)-glucose system under simulated food processing conditions and bovine serum albumin(BSA)-glucose system under simulated physiological conditions were applied for the measurement of antiglycation activity by gas chromatography and fluorescence spectroscopy.The results indicated that both mono-and di-MGO quercetin adducts had antioxidant capacity and inhibitory activity on the formation of MGO/GO in the oil system.Meanwhile,MGO-quercetin adducts inhibited glycation under simulated Maillard reaction in food processing and physiological conditions in a concentration-dependent fashion,in the increasing order of DM-2<MM-1<quercetin.Therefore,MGO-quercetin adducts still played an important role in antioxidation and antiglycation during the process of protein glycosylation.

关 键 词：槲皮素-MGO加合产物 槲皮素 丙酮醛 乙二醛 晚期糖基化终产物 

分 类 号：TS201.2[轻工技术与工程—食品科学]