大蒜中γ-谷氨酰半胱氨酸衍生物对食品加工中晚期糖基化终产物的抑制作用

Effect of γ-Glutamyl Cysteine Derivatives from Garlic on Advanced Glycation End-Product(AGE) Formation during Food Processing

目的:比较大蒜中提取的γ-谷氨酰半胱氨酸衍生物γ-谷氨酰-甲基-半胱氨酸(γ-glutamyl-methyl-cysteine,γ-GMC)、γ-谷氨酰-丙基-半胱氨酸(γ-glutamyl-propyl-cysteine,γ-GPC)及人工合成的γ-谷氨酰-丁基-半胱氨酸(γ-glutamyl-butyl-cysteine,γ-GBC)对食品加工中产生的晚期糖基化终产物(advanced glycation end-products,AGEs)的抑制作用。方法:在加入抑制剂条件下,通过紫外-可见吸光光度法检测反应初产物乙二醛、果糖胺生成量的变化;运用荧光法检测戊糖素和荧光性AGEs在反应过程中生成量的变化;采用高效液相色谱法检测终产物羧甲基赖氨酸(carboxymethyl lysine,CML)生成量的变化。结果:γ-GMC和γ-GPC对早中期反应产物抑制效果较好,而γ-GBC对末期产物抑制效果明显,3种抑制剂对于抑制荧光性产物效果相似。结论:3种半胱氨酸衍生物均可抑制晚期糖基化反应,因其取代基不同而对糖基化反应产物抑制效果不同,但对荧光性交联产物抑制能力类似。

Three types of cysteine derivatives,γ-glutamyl-methyl-cysteine(γ-GMC),γ-glutamyl-propyl-cysteine(γ-GPC) and γ-glutamyl-butyl-cysteine(γ-GBC),were used for the inhibition of advanced glycation end-product(AGE) formation.γ-GMC and γ-GPC were extracted from fresh garlic and γ-GBC was synthetic.In this study,after modeling,fructosamine and glycosylation,non-enzymatic glycosylation products were detected by ultraviolet-visible absorption spectrometry.Pentosidine and AGEs were analyzed by fluorescence spectrometry and carboxymethyl lysine(CML) was measured by HPLC.The results showed that the inhibition ability of γ-GMC and γ-GPC were better for the non-fl uorescent early and middle glycosylation reaction products.γ-GBC had an evident inhibitory effect on the late reaction products.In a word,three cysteine derivatives can effectively inhibit advanced glycation reaction but their effects are different because they have different substitution groups,and they have similar effects on the fl uorescent cross-linked products.