吡哆胺对体外晚期糖基化及其终产物形成的抑制作用

Inhibitory effects of pyridoxamine on advanced glycation and advanced glycation end products formation in vitro

目的体外观察吡哆胺对晚期糖基化和晚期糖基化终产物(AGEs)形成的抑制作用。方法应用牛血清白蛋白-葡萄糖试验和N-乙酰-甘氨酰-赖氨酸甲基酯-核糖两种体外试验,观察吡哆胺对糖基化反应及AGEs形成的抑制效果。结果牛血清白蛋白-葡萄糖试验显示,吡哆胺对糖基化反应具有明显抑制效果。在50 mmol/L和200 mmol/L葡萄糖浓度下,当吡哆胺浓度为50 mmol/L时,相对抑制率均在50%以上。200 mmol/L吡哆胺对糖基化的抑制作用最强,其相对抑制率分别达到92.12%和86.73%。N-乙酰-甘氨酰-赖氨酸甲基酯-核糖试验证明,吡哆胺能明显抑制晚期糖基化产物AGEs的形成。随着吡哆胺剂量的增大,吡哆胺对AGEs形成的抑制作用明显增强。结论吡哆胺对体外晚期糖基化反应和AGEs形成有明显抑制作用。

Objective To investgate inhibitory effect of pyridoxamine on advavced glycation and formation of advanced glycation end products（AGEs） in vitro. Methods BSA-glucose assay and N-acetyl-glycyl-lysine methyl ester-ribose assay were applied to determine the inhibitory effects of pyridoxamine on glyeation reaction and AGEs formation in vitro. Results In BSA-glucose assay, pyridoxamine exhibited an inhibitory effect on glyeation reaction. In 50 mmol/L and 200 mmol/L of glucose, 50 mmol/L of pyridoxamine showed that the relative inhibitory rates were more than 50%, 200 mmol/L of pyridoxamine had the most inhibitory effect on glycation reaction, the relative inhibitory rates were 92.15% and 86.730/0, respectively. Pyridoxamine exhibited an inhibitory activity on AGEs formation as detected by N-acetyl-glycyl-lysine methyl ester-ribose assay. The inhibitory effect of pyridoxamine on AGEs formarion was icreased with increasing concentrations applied pyridoxamine. Conclusion pyridoxamine displayed significantly inhibitory effect on advanced glycation reaction and AGEs fomnation in vitro.