摘要
目的:本研究通过检测非酶糖基化终末产物(advanced glycation end-products,AGEs)生成量评价8种别样茶的糖基化抑制能力,并探究抑制效果较好的别样茶对AGEs生成各阶段的抑制作用机制。方法:本研究首先对8种别样茶水提液中总黄酮含量进行检测,接着通过构建体外蛋白质非酶糖基化模型实验检测了8种别样茶抑制AGEs生成的能力,最后择优测定其对糖基化早期产物果糖胺、中期产物活性羰基化合物以及蛋白质交联的抑制能力,从而探究其对非酶糖基化反应的抑制机制。结果:大叶苦丁茶(Ilex latifolia Thunb)和甜茶(Rubus suavissimus S.Lee)对AGEs的抑制效果在8种别样茶中较为突出,50μg/mL时AGEs抑制率分别达到了76.31%±0.87%和81.75%±0.41%;大叶苦丁茶和甜茶主要通过抑制糖基化早期、中期产物的生成量来减少AGEs的产生。其中,500μg/mL甜茶对果糖胺抑制率最高(59.12%),蛋白质交联抑制率最高(81.41%),5000μg/mL大叶苦丁茶对活性羰基化合物抑制率最高(94.24%)。结论:大叶苦丁茶及甜茶可以作为抑制糖基化反应的功能食品,本研究可为具有抑制AGEs产生功效原料的综合开发利用提供一定的理论依据。
Objective:The glycation inhibition of 8 different non-Camellia teas was evaluated by detecting the content of non-enzymatic advanced glycation end-products(AGEs)and the inhibition mechanism of different teas with good inhibition effect on AGEs formation at various stages were investigated.Methods:Firstly,the total flavonoid content of the water extracts of 8 non-Camellia teas water extracts were detected,then all teas were tested by constructing an in vitro protein non-enzymatic glycation model experiment to evaluate the ability of inhibit the production of AGEs.Finally,the inhibitory ability of fructosamine(early glycation product),active carbonyl compound(intermediate glycation product),and the protein cross-linking were determined to explore the inhibitory mechanism of the non-enzymatic glycation reaction.Results:The inhibitory effect of Ilex latifolia tea and Rubus suavissimus tea on AGEs showed more prominent among the eight non-Camellia teas,and the inhibitory rate of AGEs reached at 76.31%±0.87%and 81.75%±0.41%at 50μg/mL respectively.Further experimental results showed that Ilex latifolia tea and Rubus suavissimus tea mainly reduced the production of AGEs by inhibiting the formation of early and intermediate products of glycation,and 500μg/mL Rubus suavissimus tea had the highest inhibition rate of fructosamine(59.12%)and protein cross-linking inhibition rate(81.41%),5000μg/mL Ilex latifolia tea had the highest inhibition rate of active carbonyl compounds(94.24%).Conclusion:Ilex latifolia tea and Rubus suavissimus tea could be used as functional foods to inhibit glycation reaction.This study could provide a theoretical basis for the comprehensive development and utilization of anti-glycation diet materials.
作者
陈春宇
张佳琪
李依萍
米娜
李丽
易帆
CHEN Chunyu;ZHANG Jiaqi;LI Yiping;MI Na;LI Li;YI Fan(Beijing Key Laboratory of Plant Resources Research and Development,School of Chemistry and Materials Engineering,Beijing Technology and Business University,Beijing 100048,China;China Light Industry Cosmetics Key Laboratory,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期32-37,共6页
Science and Technology of Food Industry
基金
北京市教委一般科技项目(KM202010011009)。
