昆仑雪菊醇提物对不同模拟体系晚期糖基化终产物生成活性的影响

Effect of alcohol extract of Coreopsis tinctoria on the production activity of advanced glycosylation end products in different systems

为了探讨昆仑雪菊醇提物对美拉德反应晚期糖基化终产物(advanced glycation end products,AGEs)生成的抑制作用,建立乳糖-酪蛋白和葡萄糖-赖氨酸-亚油酸两种模拟体系,以不同浓度昆仑雪菊醇提物作为抑制剂,研究其对AGEs生成的抑制作用。通过分析昆仑雪菊醇提物中总黄酮含量以及反应体系在热处理条件下荧光性AGEs的生成、酪蛋白羰基化程度、赖氨酸相对含量与葡萄糖余量,阐明昆仑雪菊醇提物对AGEs生成的抑制作用程度。结果表明:昆仑雪菊醇提物对AGEs具有显著的抑制作用,0.5 mg/mL醇提物在140℃条件下对AGEs的抑制率可达70.44%;昆仑雪菊醇提物处理后,反应体系中赖氨酸和葡萄糖余量显著高于对照组(P<0.05)。该研究证明,昆仑雪菊醇提物在食品加工过程中能够有效减少AGEs的生成,可为开发食品级的AGEs抑制剂提供数据参考和理论依据,使慢性病患者受益。

In order to investigate the inhibitory effect of alcohol extract of Coreopsis tinctoria on the generation of advanced glycation end products(AGEs)in Maillard reaction,the reaction systems of lactose-casein and glucose-lysine-linoleic acid were established,and different concentrations of alcohol extract of Coreopsis tinctoria were used as inhibitors.The inhibitory effect on the generation of AGEs was studied.By analyzing the total flavonoid content in the alcohol extract of Coreopsis tinctoria,the generation of fluorescent AGEs in the reaction system under heat treatment,the degree of casein carbonylation,the relative content of lysine and the residual amount of glucose,the inhibitory effect of the alcohol extract of Coreopsis tinctoria on the generation of AGEs was elucidated.The results showed that the ethanol extract of Coreopsis tinctoria had a significant inhibitory effect on the AGEs,and the inhibition rate of 0.5mg/mL alcohol extract on AGEs at 140℃reached 70.44%.After alcohol extract treatment,the contents of lysine and glucose in reaction system were significantly higher than those in control group(P<0.05).This study proves that the alcohol extract of Coreopsis tinctoria can effectively reduce the production of AGEs in food processing,and provides data reference and theoretical basis for the development of food-grade inhibitors of AGEs which benefits patients with chronic diseases.