碧罗芷体外抑制蛋白糖化终末产物生成作用的研究

Inhibitory effect of pycnogenol on generation of advanced glycation end products in vitro

目的 应用体外蛋白糖化反应系统 ,确定碧萝芷抑制蛋白糖化终末产物生成的作用。方法 对照组将葡萄糖与牛血清白蛋白分别在 37、50、70℃共同孵育 ,实验组则加入不同剂量的碧萝芷或氨基胍。在不同时间取孵育样品用荧光分光光度计检测其荧光强度代表为蛋白糖化终末产物的生成量。结果 在本体外系统中 ,蛋白糖化产物的生成与孵育温度及时间呈正相关。碧萝芷在 0 3～ 2 0 g·L- 1 剂量范围内可有效抑制蛋白糖化终末产物的生成 ;其抑制作用相当于同剂量的氨基胍。

AIM To investigate the inhibitory effect of pycnogenol on generation of advanced glycation end products (AGEs) in vitro. METHODS Advanced glycation end products were determined by fluorospectrophotometer in the medium of 1 mol·L -1 glucose and 5% bovine albumin incubated at 37℃, 50℃, and 70℃ for different times. The inhibitory effect of pycnogenol was confirmed by the same system incubated with or without pycnogenol at different concentrations. RESULTS The rate of generation of AGEs in vitro was related with incubation time and incubation temperature. The generation of AGEs was inhibited by pycnogenol in vitro. The inhibitory rate was 10%～80% dependent on concentration and incubation time of pycnogenol. The inhibitory effect of pycnogenol on generation of AGEs was almost the same as that of Aminoguanidine at the same concentration. CONCLUSION pycnogenol could significantly inhibit generation of AGEs in vitro.