桑椹花色苷对晚期糖基化末端产物抑制作用与其机制分析.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 桑椹花色苷对晚期糖基化末端产物抑制作用及 其机制分析 张朝红，柏广玲，李巨秀，樊明涛 （西北农林科技大学食品科学与工程学院，陕西杨凌 712100） 摘要：晚期糖基化末端产物（Advanced Glycation End Products ，AGEs ）是蛋白质游离氨基与还原糖羰基反应形成的一类复杂物 质的总称，是诱发糖尿病等多种慢性病的重要因素之一，而多酚类化合物能够抑制 AGEs 的形成。为了探讨桑椹花色苷对AGEs 的抑 制机制，建立牛血清蛋白（BSA ）/ 葡萄糖（Glucose ）生成AGEs 模拟反应体系，以 0.5%酸性乙醇提取、AB-8 型大孔树脂纯化的桑 椹花色苷为抑制剂，测定反应体系中蛋白质羰基、巯基含量变化、羟基自由基（•OH ）对AGEs 形成的影响，利用 SDS凝胶 电泳技术分析BSA 的分子量变化。研究结果表明，随着桑椹花色苷浓度的增加，反应体系中的AGEs 含量显著降低（P0.05 ）。桑椹 花色苷可显著抑制·OH 诱导的 AGEs 的形成（P0.05 ）。桑椹花色苷通过保护巯基和抑制蛋白质形成羰基而抑制AGEs 生成；SDS 图谱显示，桑椹花色苷可阻断糖基化反应导致的蛋白质交联物的形成。 关键词：桑椹；花色苷；抑制；晚期糖基化末端产物 文章篇号：1673-9078(2014)5-38-43 Inhibitory Effect of Mulberry Fruit Anthocyanins on Advanced Glycation End-product Formation ZHANG Chao-hong, BAI Guang-ling, LI Ju-xiu, FAN Ming-tao (College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Abstract: Advanced glycation end product (AGE) is a complex group of compound that formed through Maillard reaction, a nonenzymatic reaction between free amino groups of protein and the carbonyl group of reducing sugar, which is one of the important factors that induce diabetes and other chronic diseases. In this paper, Mulberry anthocyanins were extracted with 0.5% acidic ethanol and purified by AB-8 macroporous resin. To investigate inhibitory effect of Mulberry anthocyanins on the formation of AGEs, BSA/Glucose model systems were carried out. Meanwhile, the effects of protein carbonyl and thiol groups content, hydroxyl radicals (·OH) on AGEs formation were observed to study the inhibition mechanism of mulberry anthocyanins, and the molecular weight change in natvie and glycated-BSA was analyzed by SDSg