大黄素对食品模型中晚期糖基化终产物的抑制作用

Inhibiting effect of emodin on advanced glycation end-products(AGEs) in food model

通过建立L-赖氨酸-葡萄糖(Lys-Glc)反应体系,以大黄素作为抑制剂,利用NBT还原法、紫外分光光度法、高效液相色谱法及荧光分光光度法分别研究大黄素对果糖胺、乙二醛(GO)、5-羟甲基糠醛(5-HMF)、类黑精、羧甲基赖氨酸(CML)及荧光性AGEs和戊糖素的抑制作用。结果表明:大黄素对氧化产物及由氧化产物进一步生成的中、末期产物GO、CML、类黑素有较好的抑制作用,对果糖胺、5-HMF有一定的抑制作用。大黄素对戊糖素、荧光性AGEs无明显抑制作用,延迟其产生。可见大黄素作为一种蒽醌类物质,对糖基化反应中氧化产物的抑制作用与其抗氧化性有关。

L-Lysine and Glucose（ Lys-Glc） reaction system was established and emodins were added into it as a natural inhibitor. Fructosamine,glyoxal（ GO）,5-hydroxymethylfurfural（ 5-HMF）,melanoidions,carboxymethyl lysine（ CML） and Fluorescent AGEs and pentosidine were measured respectively by NBT reduction,ultraviolet-visual absorbance spectrometry,HPLC and fluorescence spectrum method in order to investigate inhibitory effect of emodin. The results show that emodin have favorable inhibitory effect on oxidation products and mid-,end-products（ glyoxal,carboxymethyl lysine,melanoidions）; Emodin have some inhibitory effect on fructosamine and 5-HMF,but no obvious inhibition on pentosidine and fluorescent AGEs,it only delayed the generation of fluorescent substance. Therefore,Emodin is as a kind of anthraquinone,its inhibition to glycosylation products is related to its antioxidation capacity.