不饱和脂肪酸对卵清蛋白糖基化反应的影响

Effects of Unsaturated Fatty Acids on Ovalbumin Glycation

糖基化反应是高营养食品常见的一类反应,食品中的脂类成分对糖基化反应有很大影响。本研究以葡萄糖和卵清蛋白(OVA)建立糖基化对照体系,与含有不饱和脂肪酸(UFA)的模型组进行对比,探究脂肪酸氧化对于糖基化反应产物二羰基化合物、晚期糖基化终产物(AGEs)及糖基化蛋白结构的影响。结果表明UFA通过不同方式促进二羰基化合物的形成,并通过改变OVA高级结构显著促进糖基化反应。脂肪酸的不饱和度与二羰基化合物含量、TBA值、POV值均成正比,与羧甲基赖氨酸和吡咯素含量成反比。通过SEM结构模型的路径分析可知,脂质氧化次级产物对二羰基化合物的影响力较强(路径系数0.814),对两种AGEs的影响力相对较弱(0.246);脂质氧化初级产物对两种AGEs的影响力强于二羰基化合物。

Glycation is a common reaction in high nutrition food.The lipids have a great influence on the glycation.In this study,glucose and ovalbumin(OVA)were used to establish a glycation control group.This was compared with the model group of unsaturated fatty acids(UFA).In this way,this paperexplores the effect of lipid oxidation on dicarbonyl compounds,advanced glycation end products(AGEs)and the structure of glycated proteins.The results showed that UFA promoted the formation of dicarbonyl compounds in different ways,andthe structure of OVA changed with significantly promoted glycation.The unsaturation of fatty acids was positive proportional to the concentration of dicarbonyl compounds,TBA value and POV value,and negative proportional to the concentration of carboxymethyl lysine and pyrraline.According to the path analysis of SEM structure model,secondary products of lipid oxidation showed the stronger influence on dicarbonyl compounds(0.814),and weaker influence on two AGEs(0.246);besides,the influence of primary products of lipid oxidation on two AGEs was stronger than that of dicarbonyl compounds.