有机锗化合物对氨基酸非酶糖化反应的抑制作用

The Suppression of Organogermanium Compound on the Non Enzymatic Glycosylation of Amino Acids

在模拟体内条件下，研究了有机锗化合物Ｇｅ－１３２对４种氨基酸（Ｌ－组氨酸、Ｌ－精氨酸、Ｌ－缬氨酸、甘氨酸）和葡萄糖发生非酶糖化反应（Ｍａｉｌａｒｄ反应）的抑制作用，结果表明：Ｇｅ－１３２在１～１０ｍｍｏｌ／Ｌ范围内，对这４种氨基酸非酶糖化反应都有较强的抑制作用．

Under certain physiological conditions the organogermanium compound Ge 132 in concentration of 1-10 mmol/L was found to have a strong suppression on the non enzymatic glycosylation (Maillard reaction) of some amino acids: His, Arg, Val and Gly with glucose.