马兰中酚类的分离纯化及其抑制蛋白糖基化的研究  

Separation,Purifi cation and Inhibitory Effect on Protein Glycosylation of Phenols in Kalimeris

作　　者：朱晓琳[1] 刘跃钧 陆敏[1] 吕丽爽[1] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]浙江省丽水市林业科学研究所,浙江丽水323000

出　　处：《食品科学》2015年第5期61-66,共6页Food Science

基　　金：浙江省自然科学基金项目(LY12C15001);江苏省基础研究(自然科学)基金项目(BK2012850);江苏省普通高校自然科学研究资助项目(12KJB550005)

摘　　要：采用大孔吸附树脂对马兰粗提物进行分离,得到4组含有多酚的洗脱组分(F1、F2、F3、F4)。用Sephadex LH-20色谱柱对F2进一步纯化,得到3,5-二咖啡酰奎宁酸和3,4,5-三咖啡酰奎宁酸。通过建立牛血清白蛋白-甲基乙二醛(bovine serum albumin-methylglyoxal,BSA-MGO)和牛血清白蛋白-乙二醛(bovine serum albuminglyoxal,BSA-GO)的蛋白质糖基化反应模型,分析各所得组分抑制蛋白质糖基化的能力。结果表明:多酚含量依次为F2>F1>F3>F4,马兰各组分对两种模型引起的蛋白质糖基化均具有良好的抑制效果。在BSA-GO的反应模型中,抑制蛋白质糖基化效果为3,5-二咖啡酰奎宁酸>F2>F3>F1>马兰粗提取物>F4,BSA-MGO的反应模型中,抑制蛋白质糖基化效果为3,5-二咖啡酰奎宁酸>F2>马兰粗提取物>F1>F4>F3,此结果与F2组分中分离得到的3,5-二咖啡酰奎宁酸具有良好的抑制效果一致。结论:马兰中分离得到的多酚类物质——3,5-二咖啡酰奎宁酸具有很强的抑制MGO/GO引发的蛋白糖基化功能。Macroporous resin was used to separate the crude extract of Kalimeris and four polyphenol-rich fractions(F1,F2,F3,and F4) were obtained.F2 was further purifi ed by Sephadex LH-20 column chromatography and 3,5-dicaffeoylquinic acid and 3,4,5-tricaffeoylquinic acid were obtained.Using the protein glycosylation reaction models of bovine serum albumin-methylglyoxal(BSA-MGO) and bovine serum albumin-glyoxal(BSA-GO),we analyzed the inhibitory activity of each component on protein glycosylation.The results showed that the content of polyphenols was in the order of F2 > F1 > F3 > F4,and all the four fractions had good inhibitory effects on protein glycosylation in both models.In BSA-GO reaction model,the inhibitory capacity against protein glycosylation was in the order of 3,5-dicaffeoylquinic acid > F2 > F3 > F1 > crude extract of Kalimeris > F4.In BSA-MGO reaction model,the inhibitory capacity against protein gly cosylation was in the order of 3,5-dicaffeoylquinic acid > F2 > crude extract of Kalimeris > F1 > F4 > F3.These results are consistent with the inhibitory effect of 3,5-dicaffeoylquinic acid separated from F2.The 3,5-dicaffeoylquinic acid as a phenolic compound from Kalimeris had a potent inhibitory effect on protein glycosylation induced by MGO or GO.

关 键 词：马兰 多酚 3 5-二咖啡酰奎宁酸 蛋白质非酶糖基化 

分 类 号：TS201.4[轻工技术与工程—食品科学]