| 迷迭香酸对胰岛素硝化的抑制作用 |
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| 引用本文： | 徐晓敏,孙培环,邱理红,姚雯,盖志亮,谢建新,许波,王振华.迷迭香酸对胰岛素硝化的抑制作用[J].食品科学,2014,35(19):220-223. |
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| 作者姓名： | 徐晓敏 孙培环 邱理红 姚雯 盖志亮 谢建新 许波 王振华 |
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| 作者单位： | 1.石河子大学药学院，新疆 石河子 832005；2.烟台大学生命科学学院，线粒体与健康衰老研究中心，山东 烟台 264005 |
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| 基金项目： | 国家自然科学基金面上项目，教育部“新世纪优秀人才支持计划”项目，兵团国际科技合作计划项目，石河子大学重大科技攻关计划项目 |
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| 摘 要： | 目的：采用化学体系考察迷迭香酸（rosmarinic acid，RA）对胰岛素硝化的保护作用。方法：采用比色法和非变性聚丙烯酰胺凝胶电泳检测迷迭香酸对胰岛素和过量过氧亚硝基阴离子（ONOO－）反应的影响。结果：胰岛素可以和ONOO－反应生成硝化胰岛素，在396 nm波长处有最大吸收峰。RA可浓度依赖性地抑制ONOO－所致的胰岛素硝化作用，但对已经硝化的胰岛素没有影响。结论：RA通过清除ONOO－抑制胰岛素的硝化作用。
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| 关 键 词： | 迷迭香酸 胰岛素 硝化作用 过氧亚硝基阴离子 |
Inhibitory Effect of Rosmarinic Acid on Nitration of Insulin |
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| XU Xiao-min,SUN Pei-huan,QIU Li-hong,YAO Wen,GAI Zhi-liang,XIE Jian-xin,XU Bo,WANG Zhen-hua.Inhibitory Effect of Rosmarinic Acid on Nitration of Insulin[J].Food Science,2014,35(19):220-223. |
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| Authors: | XU Xiao-min SUN Pei-huan QIU Li-hong YAO Wen GAI Zhi-liang XIE Jian-xin XU Bo WANG Zhen-hua |
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| Affiliation: | 1. School of Pharmacy, Shihezi University, Shihezi 832005, China;
2. Center of Mitochondrion and Healthy Aging, College of Life Sciences, Yantai University, Yantai 264005, China |
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| Abstract: | Objective: To investigate the effect of rosmarinic acid (RA) on the nitration of insulin induced by peroxynitrite anion
(ONOO－). Methods: The insulin was incubated with excessive amounts of ONOO－ in a chemical system with or without
RA. The nitrated insulin was detected by colorimetric method and non-denaturing polyacrylamide gel electrophoresis (native-
PAGE). Results: Insulin could be nitrated by ONOO－ and the nitrated insulin had the maximum absorption peak at 396 nm.
RA inhibited insulin nitration induced by excessive ONOO－ in a concentration-dependent manner, whereas it had no effect on
thenitrated insulin. Conclusion: RA can inhibit insulin nitration, which may be due to its scavenging activity on ONOO－. |
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| Keywords: | rosmarinic acid insulin nitration peroxynitrite anion |
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