茶多酚对蛋白质糖基化作用的影响

Effect of tea polyphenols on protein glycosylation

采用葡萄糖与谷氨酸在90℃下反应以及葡萄糖与牛血清白蛋白37℃反应模拟体外糖基化作用,通过在激发波长350nm,发射波长440nm测定荧光强度,探讨了不同浓度茶多酚对糖基化反应产物的影响。另外,腹腔注射链脲菌素(STZ)建立小鼠糖尿病模型,每天灌胃200mg/kg体重的茶多酚溶液,通过测定小鼠血清中糖化血红蛋白及糖基化终产物荧光强度的变化观察茶多酚对高糖机体内蛋白质糖基化的影响。结果表明:茶多酚对体外糖基化反应有抑制作用,而且存在剂量-效应关系;同时能降低糖尿病小鼠机体内糖化血红蛋白的含量,缓解由糖基化引起的糖尿病肾脏损伤。

Effect of tea polyphenols（TP）on the products of glycosylation were tested in glutamic acid-glucose and BSA-glucose reaction system respectively at 90℃ and 37℃. The fluorescence were tested at an excitation wavelength of 350nm and an emission wavelength of 440nm. Besides,diabetes mellitus（DM）animal models were induced by intraperitoneal injection of Streptozocin,and Mice stomachs were perfused with TP at the dose of 200mg/（kg·bw）. The glycosylated hemoglobin（GHbA1c）and fluorescence of serum were also tested to examine the effects of TP on protein glycosylation in vivo. The results showed that the fluorescence intensity in vitro were decreased by TP in a dose-response manner. TP can reduce the production of GhbA1c and protect the kidney of the diabetic mice.