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投稿时间：2017-10-25
投稿时间：2017-10-25
中文摘要: 研究多酚黄酮类化合物对食品加工模拟体系中晚期糖基化终产物（Advanced glycation end products，AGEs）的抑制影响。构建了牛血清白蛋白-葡萄糖模拟体系，研究多酚黄酮类化合物对AGEs的荧光产物和非荧光产物羧甲基赖氨酸（Nε-carboxymethyllysine，CML）的抑制效果。通过研究不同的多酚黄酮类化合物对甲基乙二醛（methylglyoxal，MGO）的加合试验进一步探究抑制机理。结果表明，除阳性对照组氨基胍外，茶多酚和木犀草素对AGEs的荧光产物和CML的抑制较其他抑制剂的效果好，茶多酚和木犀草素对AGEs的荧光产物的抑制率为68.52%和61.19%，对非荧光产物CML的抑制率为13.67%、16.52%。通过多酚黄酮类化合物对活性二羰基化合物MGO的捕获试验，推测出可以与MGO发生加和反应的结构通式，初步阐述多酚黄酮类化合物对AGEs的抑制机理。
Abstract:The inhibition effects of polyphenols and flavonoids on the advanced glycation end products（AGEs）in food processing system were studied.The bovine serum albumin-glucose simulation system was constructed to study the inhibition effects of polyphenols and flavonoids on the fluorescent products and the non-fluorescent products（Nε-carboxymethyllysine，CML）of AGEs.The inhibition mechanism was further studied by the adduction between the polyphenols and flavonoids and methylglyoxal（MGO）.The results show that the inhibi－tion effects of tea polyphenols and luteolin on AGEs fluorescent products and CML are better than other inhibitors but the positive control group of aminoguanidine.The inhibition rate of tea polyphenols and luteolin on AGEs fluorescent products were 68.52%and 61.19%，and the inhibition rate on CML were 13.67%，16.52%，respectively.According to the capture experiment between the MGO and polyphenols and flavonoids，the general structure that can react with MGO was speculated，and the inhibition mechanism of polyphenols and flavonoids on AGEs was discussed.
keywords: advanced glycation end products polyphenols and flavonoids model system methylglyoxal inhibition mechanism
文章编号：201804002 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（31571940）
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