杨梅多酚对晚期糖基化终末产物的抑制作用

Inhibitory Effect of Bayberry Polyphenols on Advanced Glycation End Products Formation

晚期糖基化末端产物(AGEs)是美拉德(Maillard)反应的产物之一,是蛋白质游离氨基与还原糖羰基反应形成的一类复杂物质的总称。较多研究表明植物多酚能够很好地抑制AGEs的形成。为了探究杨梅多酚抑制AGEs形成的能力并探讨其抑制机理,建立牛血清蛋白(BSA)-葡萄糖(Glucose)生成AGEs模拟反应体系。以纯度69.24%(DW)的杨梅多酚提取物(BP)为抑制剂,测定反应体系中荧光性AGEs和甲基乙二醛的变化,以及蛋白质羰基、巯基含量变化,·OH诱导生成的AGEs的变化。研究结果表明:杨梅多酚在BSA-Glucose模拟反应体系中对荧光性AGEs具有较强的抑制作用,且效果优于氨基胍和维生素E(P<0.05),与茶多酚相当;杨梅多酚浓度越高对AGEs的抑制作用越强(P<0.05),当其质量浓度为100μg/mL时,对荧光性AGEs的抑制率达97.6%。基于模拟体系中重要中间体甲基乙二醛的变化,蛋白质羰基和巯基含量的变化初步明确杨梅多酚对AGEs形成的抑制途径,即杨梅多酚通过清除模拟体系中的羟自由基、甲基乙二醛中间体,以及保护蛋白质巯基,抑制蛋白羰基化,减少蛋白质交联来阻断AGEs的形成。

Advanced glycation end products(AGEs) is a complex group of compound that formed through Maillard reaction, a nonenzymatic reaction between free amino groups of protein and the carbonyl group of reducing sugar, which is one of the important factors that induce diabetes and other chronic diseases. A growing number of scholars studied the mechanism of the formation of AGEs in foods processing, searched for natural inhibitor to reduce AGEs in foods. In order to investigate the inhibitory effect of bayberry polyphenols(69.24% DW)on advanced glycation end products formation and its mechanism, based on the simulated processing system consisting of bovine serum albumin(BSA) and glucose,the relation between bayberry polyphenols and the content of AGEs in the simulated system was investigated. Meanwhile,the change of methylglyoxal, protein carbonyl concentration, protein thiol concentration, and AGEs induced by ·OH were measured. The results showed that AGEs decreased significantly with the increase of bayberry polyphenols concentration(P <0.05), when the concentration of bayberry polyphenols got 100 μg/mL, the inhibition rate to AGEs reached to97.6%.At the same time the results indicated bayberry polyphenols had a significant inhibitory effect on the formation of AGEs induced by hydroxyl radicals(·OH), and it could inhibit the generation of AGEs by protecting thiol, capturing reactive carbonyl intermediates and inhibiting the formation of protein crosslinking caused by glycosylation reaction. The conclusion provides a new method to reduce the formation of AGEs in processed foods which could reduce the potential harmful factor in food.