槲皮素与葛根素对食品体系中非酶糖基化的抑制作用

Inhibitory Effect of Flavonoid Compounds on Dietary Nonenzymatic Glycation

通过对果糖胺、二羰基化合物、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)和荧光性末端产物的检测,考察槲皮素和葛根素对食品体系非酶糖基化反应的抑制作用。结果表明:槲皮素能促进非酶糖基化早期产物果糖胺和5-HMF的生成,对反应中期的二羰基化合物和非酶糖基化末端产物(advanced glycation end products,AGEs)具有较强的抑制作用;葛根素能促进果糖胺的生成,抑制二羰基化合物的生成,对5-HMF和AGEs无影响。这可能与槲皮素与葛根素的结构差异有关。

The inhibitory e ffects of the flavonoid compounds quercetin and puerarin on the formation of fructosamine, α-dicarbonyl compounds, 5-hydroxymethylfurfural（5-HMF） and f luorescent advanced glycation end products（ AGEs） from dietary nonenzymatic glycation were tested. The results showed that quercetin could promote the formation of fructosamine and an early glycation product（5-HMF） but inhibit the formation of α-di carb onyl compounds（an intermedate glycation product） and fl uorescent glycation end-products（AGEs）. Puerarin could promote the formation of fructosamine, but inhibit the formation of α-dicarbonyl compounds, and had no inf luence on the formation of 5-HMF and f luorescent AGEs. These results may be related to the different structures of quercetin and puerarin.