22种中药醇提物抑制蛋白质非酶糖基化作用的研究

Inhibitory Effects of Alcohol Extracts from 22 Specie of Herbs on Nonenzymatic glycosylation in vitro

比较22种中药醇提物和氨基胍对体外蛋白质非酶糖基化反应的影响。分别将上述22种中药各5g,用乙醇提取、浓缩并定容至100ml,取1ml提取液与1ml磷酸缓冲液混合,90℃水浴40min,然后与乙二醛和牛血清白蛋白混合,反应混合液于37℃孵育15d,用荧光法测定糖基化产物的自发荧光值,计算不同中药醇提物对体外蛋白质非酶糖基化反应的抑制率。结果表明,在检测的浓度范围内,抑制率最高的是槐米(抑制率为96．7%),其次为大黄(抑制率为93．79%)和黄芩(抑制率为93．15%),它们都显著高于氨基胍的抑制率(89．56%)。槐米、大黄和黄芩的乙醇提取物可明显抑制体外蛋白质糖基化反应的结果预示它们在防治糖尿病血管并发症方面有应用潜力。

The inhibitory effects of alcohol extracts from 22 species of herbs, aminoguanidine, and metformin on the non- enzymatic glycosylation of protein in vitro were compared. The herb extracts were prepared by extracting the herbs with alcohol, concentrated and adjusted the solutions to 100 ml. The extracted solutions （1 ml） were mixed separately with PBS （1 ml）, and heated in 90℃ for 40 rain to remove alcohol. The resulting samples mixed with the reactive solution containing glyoxal and bovine serum albumin were incubated at 37℃ for 14 d. The AGEs contents were assayed by the specific fluorescence with emission at 440 nm upon excitation at 370 nm. Results indicated that the bud of Sophorajaponica holds the highest inhibitory activity （96.7%） on the non-enzymatic glycosylation reaction. And Radix scutellariae （93.79%） and Rheum glabricaule （93.15%） also show higher inhibitory rate than both the other herbs and the positive control aminoguanidine （89.56%）（p 〈 0.01）. Our findings showed that the extracts of bud of S. japonica, R glabricaule and R. scutellariae can inhibit non-enzymatic glycosylation of protein in vitro, and may be useful for developing agents to treat diabetes and vascular complications prospectively.