马来酸酐改性茶多酚对非酶糖基化的抑制作用  

Inhibitory Effects of Maleic Anhydride Modified Tea Polyphenols on Non-enzymatic Glycosylation

作　　者：代杨艳 韩宇琴 廖兵武 廖晶 黄惠华[1] DAI Yangyan;HAN Yuqin;LIAO Bingwu;LIAO Jing;HUANG Huihua(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《食品科学》2021年第23期42-50,共9页Food Science

基　　金：国家自然科学基金面上项目(31471673;31271978)。

摘　　要：食品加工过程中所涉及的高温处理常会引发非酶糖基化反应,导致一些有害成分的产生,因此加工过程中应尽量避免这一现象。本研究用马来酸酐作为改性剂,制备马来酸酐改性茶多酚(maleic anhydride modified tea polyphenols,MA-TP),采用紫外-可见分光光度法、高效液相色谱法和荧光光谱法等研究改性茶多酚(tea polyphenols,TP)的抗氧化能力和对高温下非酶糖基化反应的抑制作用。结果表明:虽然MA-TP对2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸阳离子自由基清除能力较TP显著降低(P<0.05),但能有效抑制非酶糖基化反应。MA-TP在赖氨酸-果糖非酶糖基化反应体系中对前体物质的形成和褐变程度的抑制作用较TP明显增强。MA-TP对二羰基化合物乙二醛、甲基乙二醛以及总体荧光性糖基化终产物的最高抑制率分别为82.95%、40.33%和70.25%,抑制效果显著优于TP和阳性对照氨基胍(P<0.05),其对3-脱氧葡萄糖醛酮的最高抑制率为45.01%,在反应中后期抑制效果显著优于TP(P<0.05);MA-TP对戊糖素的最高抑制率为88.43%,其抑制效果与TP无明显差异,但显著优于阳性对照氨基胍(P<0.05)。综上,研究可为以改性TP作为非酶糖基化抑制剂在食品领域的应用提供理论参考。High temperatures involved in food processing often cause non-enzymatic glycosylation leading to the production of hazardous substances.Therefore,this phenomenon should be avoided as much as possible during food processing.In this study,the antioxidant capacity of tea polyphenol(TP)modified with maleic anhydride(MA-TP)and its inhibitory effects on non-enzymatic glycosylation were determined by ultraviolet-visible(UV-Vis)spectrophotometry,high performance liquid chromatography(HPLC)and fluorescence spectroscopy.The results showed that MA-TP could effectively inhibit non-enzymatic glycosylation although having reduced ability to scavenge 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical cation(P<0.05).In particular,the inhibitory effect of MA-TP on precursor formation and browning degree during non-enzymatic lysine-fructose glycosylation reaction was significantly enhanced compared with that of TP.In addition,the maximum inhibition rates of MA-TP on glyoxal,methylglyoxal and total fluorescent glycosylation end products were 82.95%,40.33%and 70.25%,respectively,significantly higher than those of TP and the positive control aminoguanidine(AG)(P<0.05).The maximum inhibition rate on 3-deoxyglucosone was 45.01%,and during the middle and late stages of the reaction,the inhibitory effect of MA-TP on 3-deoxyglucosone was significantly better than that of TP(P<0.05).MA-TP also showed inhibitory effect on the production of pentosidine with maximum inhibition rate of 88.43%,similar to that of TP but significantly better than that of the positive control AG(P<0.05).In conclusion,the findings from this study can provide a theoretical reference for the application of modified tea polyphenols as non-enzymatic glycosylation inhibitors in the field of foods.

关 键 词：马来酸酐 茶多酚 改性 非酶糖基化 抑制作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]