迷迭香酸对胰岛素硝化的抑制作用

Inhibitory Effect of Rosmarinic Acid on Nitration of Insulin

目的:采用化学体系考察迷迭香酸(rosmarinic acid,RA)对胰岛素硝化的保护作用。方法:采用比色法和非变性聚丙烯酰胺凝胶电泳检测迷迭香酸对胰岛素和过量过氧亚硝基阴离子(ONOO)反应的影响。结果:胰岛素可以和ONOO反应生成硝化胰岛素,在396nm波长处有最大吸收峰。RA可浓度依赖性地抑制ONOO所致的胰岛素硝化作用,但对已经硝化的胰岛素没有影响。结论:RA通过清除ONOO抑制胰岛素的硝化作用。

Objective:To investigate the effect of rosmarinic acid(RA) on the nitration of insulin induced by peroxynitrite anion(ONOO').Methods:The insulin was incubated with excessive amounts of ONOO' in a chemical system with or without RA.The nitrated insulin was detected by colorimetric method and non-denaturing polyacrylamide gel electrophoresis(nativePAGE).Results:Insulin could be nitrated by ONOO' and the nitrated insulin had the maximum absorption peak at 396 nm.RA inhibited insulin nitration induced by excessive ONOO in a concentration-dependent manner,whereas it had no effect on thenitrated insulin.Conclusion:RA can inhibit insulin nitration,which may be due to its scavenging activity on ONOO.