Antiglycative and anti-inflammatory effects of lipophilized tyrosol derivatives  

作　　者：Xiaoqian Hu Mingfu Wang Fereidoon Shahidi 

机构地区：[1]School of Public Health,Xiamen University,Xiamen 361102,Fujian,China [2]College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China [3]Department of Biochemistry,Memorial University of Newfoundland,St.John’s,NL A1B 3X9,Canada

出　　处：《Food Production, Processing and Nutrition》2020年第1期280-286,共7页食物生产加工与营养（英文）

基　　金：The research work was supported,in part or in whole,by National Natural Science Foundation of China(Grant no.31671821);Open Research Fund of State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics(Grant no.SKLVD2020KF06);in part by the Natural Science and Engineering Research Council(NSERC)of Canada.

摘　　要：To expand the application of tyrosol,a series of lipophilized tyrosol derivatives were synthesized via esterification of tyrosol with fatty acids of different chain lengths.The antiglycative activity of tyrosol esters so prepared was subsequently examined in the bovine serumalbumin/glucose system.A quasi-parabolic shape was observed when the activity was plotted against alkyl chain length.Additionally,the anti-inflammatory effects of these derivatives were evaluated against methylglyoxalinduced inflammation in RAW264.7 cells.The same trend on anti-inflammatory activity was found as in the antiglycation study.The results showed that tyrosol esters with C12:0 and C14:0 were two most efficient ones among all the tested derivatives.Thus,some lipophilized tyrosol derivatives were stronger antiglycative and anti-inflammatory agents compared to the parent compound,tyrosol.

关 键 词：Tyrosyl esters Lipophilization Glycation METHYLGLYOXAL INFLAMMATION Phenolipids 

分 类 号：O62[理学—有机化学]