锁阳原花青素对葡萄糖/甘氨酸模拟体系糖基化终产物的抑制效果
|
摘要
为探究锁阳原花青素对葡萄糖/甘氨酸模拟体系中形成的晚期糖基化终产物(advanced glycation end-product,AGEs)的抑制效果。本实验考察了不同温度,不同反应时间下锁阳原花青素对体系中AGEs抑制的影响,同时探讨了多种金属离子对抑制效果的作用。结果表明:在80℃下加热75 min,锁阳原花青素的质量浓度为1 mg/mL时,对AGEs的抑制效果可达85.73%±1.57%,而100℃下加热30 min时抑制率达到74.01%±1.45%。当加入金属离子(Al~(3+)、Cu~(2+)、Fe~(2+)、Mg~(2+)、Ca~(2+)、Zn~(2+))时,对AGEs的形成既有抑制作用也有促进作用;与仅有锁阳原花青素存在时相比,金属离子在低浓度时减弱了锁阳原花青素对AGEs的抑制作用,高浓度差异显著。此结果可为天然AGEs抑制剂的开发和在食品中应用提供参考价值。
In the present study,the inhibitory effect of Cynomorium procyanidins on the formation of advanced glycation end products(AGEs) was explored in simulated systems consisting of glucose/glycine.Cynomorium procyanidins as antioxidant,was incubated in the simulated systems at different concentrations and temperature levels with or without various metal ions,which was to observe its inhibitory effect.The results showed that the inhibitory effect on AGEs was reach to 85.73%±1.57% at the concentration of 1 mg/mL for 75 min at 80 ℃,and 74.01%±1.45% for 30 min at 100 ℃.When metal ions(Al~(3+),Cu~(2+),Fe~(2+),Mg~(2+),Ca~(2+),Zn~(2+)) were added to the simulated systems,the inhibition effects of the formation of AGEs was restraining and promoting.The addition of 0.1 and 1.0 mg/L Al~(3+) promoted the formation of AGEs at 80 ℃,whereas the addition of 0.1,1.0,and 10.0 mg/L Al~(3+) suppressed the AGEs formation at 100 ℃.After 1 mg/mL procyanidins was added,the inhibition ratio of the solution containing Al~(3+) with the concentration of 10.0 mg/L was the highest inhibition ratio at 80 ℃.The addition of Cu~(2+),Fe~(2+),Mg~(2+)with the concentration of 1.0,promoted the formation of AGEs in the glucose/glycine model system.However,after procyanidins were added,all concentrations of metal ions inhibited the formation of AGEs.The results can provide reference for the development of natural AGEs inhibitors and their application in food industry.
In the present study,the inhibitory effect of Cynomorium procyanidins on the formation of advanced glycation end products(AGEs) was explored in simulated systems consisting of glucose/glycine.Cynomorium procyanidins as antioxidant,was incubated in the simulated systems at different concentrations and temperature levels with or without various metal ions,which was to observe its inhibitory effect.The results showed that the inhibitory effect on AGEs was reach to 85.73%±1.57% at the concentration of 1 mg/mL for 75 min at 80 ℃,and 74.01%±1.45% for 30 min at 100 ℃.When metal ions(Al~(3+),Cu~(2+),Fe~(2+),Mg~(2+),Ca~(2+),Zn~(2+)) were added to the simulated systems,the inhibition effects of the formation of AGEs was restraining and promoting.The addition of 0.1 and 1.0 mg/L Al~(3+) promoted the formation of AGEs at 80 ℃,whereas the addition of 0.1,1.0,and 10.0 mg/L Al~(3+) suppressed the AGEs formation at 100 ℃.After 1 mg/mL procyanidins was added,the inhibition ratio of the solution containing Al~(3+) with the concentration of 10.0 mg/L was the highest inhibition ratio at 80 ℃.The addition of Cu~(2+),Fe~(2+),Mg~(2+)with the concentration of 1.0,promoted the formation of AGEs in the glucose/glycine model system.However,after procyanidins were added,all concentrations of metal ions inhibited the formation of AGEs.The results can provide reference for the development of natural AGEs inhibitors and their application in food industry.
引文
1 Maillard LC.Formation of melanoidins in a methodical way[J].Compt Rend,1912,154:66-68.
2 Peppa M,Vlassara H.Advanced glycation end products and diabetic complications:a general overview[J].Hormones(athens),2005,4(1):28-37.
3 Yeh WJ,Yang HY,Pai MH,et al.Long-term administration of advanced glycation end-product stimulates the activation of NLRP3 inflammasome and sparking the development of renal injury[J].J Nutr Biochem,2017,39:68-76.
4 Singh VP,Bali A,Singh N,et al.Advanced glycation end products and diabetic complications[J].Korean J Physiol Pha,2014,18(1):1-14.
5 Van Puyvelde K,Mets T,Njemini R,et al.Effect of advanced glycation end product intake on inflammation and aging:a systematic review[J].Nutr Rev,2014,72:638-650.
6 Lin JA,Wu CH,Lu CC,et al.Glycative stress from advanced glycation end products(AGEs) and dicarbonyls:an emerging biological factor in cancer onset and progression[J].Mol Nutr Food Res,2016,60:1850-1864.
7 Nass N,Ignatov A,Andreas L,et al.Accumulation of the advanced glycation end product carboxymethyl lysine in breast cancer is positively associated with estrogen receptor expression and unfavorable prognosis in estrogen receptor-negative cases[J].Histochem Cell Biol,2017,147:625-634.
8 Yeh WJ,Hsia SM,Lee WH,et al.Polyphenols with antiglycation activity and mechanisms of action:A review of recent findings[J].J Food Drug Anal,2017,25(1):84-92.
9 Cai Q,Li BY,Gao H,et al.Grape seed procyanidin b2 inhibits human aortic smooth muscle cell proliferation and migration induced by advanced glycation end products[J].Biosci Biotech Bioch,2011,75:1692-1697.
10 Shen Y,Xu Z,Sheng Z.Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity,and to conjugate methylglyoxal[J].Food Chem,2017,216:153-160.
11 Uribarri J,Woodruff S,Goodman S,et al.Advanced glycation end products in foods and a practical guide to their reduction in the diet[J].J Am Diet Assoc,2010,110:911-916.
12 ?kerget M,Kotnik P,Hadolin M,et al.Phenols,proanthocyanidins,flavones and flavonols in some plant materials and their antioxidant activities[J].Food Chem,2005,89:191-198.
13 Yu FR,Liu Y,Cui YZ,et al.Effects of a flavonoid extract from cynomorium songaricum on the swimming endurance of rats[J].Am J Chinese Med,2010,38(1):65-73.
14 Ma SY,Zheng JC,Cheng D,et al.Mechanisms of the ethyl acetate extract of cynomorium songaricum on the MAPK/ERK1/2 signal pathway for the improvements in cognitive dysfunction induced by chronic stress[J].Nat Prod Res Dev(天然产物研究与开发),2017,29:1381-1385.
15 Xie Y,Li X,Xu J,et al.Two phenolic antioxidants in suoyang enhance viability of·OH-damaged mesenchymal stem cells:comparison and mechanistic chemistry[J].Chem Cent J,2017,11(1):84.
16 Wang F,Wang W,Huang Y,et al.Characterization of a novel polysaccharide purified from a herb of Cynomorium songaricum Rupr[J].Food Hydrocolloids,2015,47:79-86.
17 Li C,Mao CL,Yong KL.Water extraction of cinnamon proanthocyanidins and its inhibitory effect on the formation of advanced glycation end products[J].Food Sci(食品科学),2012,33:126-130.
18 Wu Q,Dong LH,Li SY,et al.Inhibitory effect of lotus seedpod procyanidin oligomers on non-enzymatic glucosylation in α-lactose-L-lysine system with fatty acids of different degree of saturation[J].Food Sci(食品科学),2015,36(13):18-22.
19 Li SY,QinXG,Huang W,et al.Inhibitory effect of Litchi pericarp procyanidins on maillard eeactions in protein-based systems[J].Mod Food Sci Tech(现代食品科技),2017,33(1):68-73.
20 Xia QQ,Lyu LS.Factors influencing the formation of fluorescent AGEs in arginine-reducing sugar model system[J].Food Sci(食品科学),2015,36(15):50-55.
21 Zha XQ,Li XL,Zhang HL,et al.Pectinase hydrolysis of dendrobium huoshanense,polysaccharide and its effect on protein nonenzymatic glycation[J].Int J Biol Macromol,2013,61:439-447.
2 Peppa M,Vlassara H.Advanced glycation end products and diabetic complications:a general overview[J].Hormones(athens),2005,4(1):28-37.
3 Yeh WJ,Yang HY,Pai MH,et al.Long-term administration of advanced glycation end-product stimulates the activation of NLRP3 inflammasome and sparking the development of renal injury[J].J Nutr Biochem,2017,39:68-76.
4 Singh VP,Bali A,Singh N,et al.Advanced glycation end products and diabetic complications[J].Korean J Physiol Pha,2014,18(1):1-14.
5 Van Puyvelde K,Mets T,Njemini R,et al.Effect of advanced glycation end product intake on inflammation and aging:a systematic review[J].Nutr Rev,2014,72:638-650.
6 Lin JA,Wu CH,Lu CC,et al.Glycative stress from advanced glycation end products(AGEs) and dicarbonyls:an emerging biological factor in cancer onset and progression[J].Mol Nutr Food Res,2016,60:1850-1864.
7 Nass N,Ignatov A,Andreas L,et al.Accumulation of the advanced glycation end product carboxymethyl lysine in breast cancer is positively associated with estrogen receptor expression and unfavorable prognosis in estrogen receptor-negative cases[J].Histochem Cell Biol,2017,147:625-634.
8 Yeh WJ,Hsia SM,Lee WH,et al.Polyphenols with antiglycation activity and mechanisms of action:A review of recent findings[J].J Food Drug Anal,2017,25(1):84-92.
9 Cai Q,Li BY,Gao H,et al.Grape seed procyanidin b2 inhibits human aortic smooth muscle cell proliferation and migration induced by advanced glycation end products[J].Biosci Biotech Bioch,2011,75:1692-1697.
10 Shen Y,Xu Z,Sheng Z.Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity,and to conjugate methylglyoxal[J].Food Chem,2017,216:153-160.
11 Uribarri J,Woodruff S,Goodman S,et al.Advanced glycation end products in foods and a practical guide to their reduction in the diet[J].J Am Diet Assoc,2010,110:911-916.
12 ?kerget M,Kotnik P,Hadolin M,et al.Phenols,proanthocyanidins,flavones and flavonols in some plant materials and their antioxidant activities[J].Food Chem,2005,89:191-198.
13 Yu FR,Liu Y,Cui YZ,et al.Effects of a flavonoid extract from cynomorium songaricum on the swimming endurance of rats[J].Am J Chinese Med,2010,38(1):65-73.
14 Ma SY,Zheng JC,Cheng D,et al.Mechanisms of the ethyl acetate extract of cynomorium songaricum on the MAPK/ERK1/2 signal pathway for the improvements in cognitive dysfunction induced by chronic stress[J].Nat Prod Res Dev(天然产物研究与开发),2017,29:1381-1385.
15 Xie Y,Li X,Xu J,et al.Two phenolic antioxidants in suoyang enhance viability of·OH-damaged mesenchymal stem cells:comparison and mechanistic chemistry[J].Chem Cent J,2017,11(1):84.
16 Wang F,Wang W,Huang Y,et al.Characterization of a novel polysaccharide purified from a herb of Cynomorium songaricum Rupr[J].Food Hydrocolloids,2015,47:79-86.
17 Li C,Mao CL,Yong KL.Water extraction of cinnamon proanthocyanidins and its inhibitory effect on the formation of advanced glycation end products[J].Food Sci(食品科学),2012,33:126-130.
18 Wu Q,Dong LH,Li SY,et al.Inhibitory effect of lotus seedpod procyanidin oligomers on non-enzymatic glucosylation in α-lactose-L-lysine system with fatty acids of different degree of saturation[J].Food Sci(食品科学),2015,36(13):18-22.
19 Li SY,QinXG,Huang W,et al.Inhibitory effect of Litchi pericarp procyanidins on maillard eeactions in protein-based systems[J].Mod Food Sci Tech(现代食品科技),2017,33(1):68-73.
20 Xia QQ,Lyu LS.Factors influencing the formation of fluorescent AGEs in arginine-reducing sugar model system[J].Food Sci(食品科学),2015,36(15):50-55.
21 Zha XQ,Li XL,Zhang HL,et al.Pectinase hydrolysis of dendrobium huoshanense,polysaccharide and its effect on protein nonenzymatic glycation[J].Int J Biol Macromol,2013,61:439-447.