褐藻多酚对晚期糖基化终产物的抑制作用研究

目的研究褐藻多酚对晚期糖基化终产物(advanced glycation end products,AGEs)生成的抑制作用及其机制。方法建立牛血清蛋白与葡萄糖体外模拟体系及食品热加工鱼肉肠模型,以不同浓度褐藻多酚为抑制剂,研究其对AGEs生成的抑制作用;通过分析模拟体系中赖氨酸和葡萄糖含量、蛋白质巯基水平及葡萄糖与牛血清蛋白的交联作用,阐明褐藻多酚对AGEs生成抑制作用机制。结果褐藻多酚对荧光性AGEs具有显著的抑制作用,100μg/g褐藻多酚反应36 h,对模拟体系AGEs生成抑制率达30.33%,50μg/mL褐藻多酚对鱼肉肠AGEs生成抑制率达41.91%。褐藻多酚处理后,模拟体系中赖氨酸和葡萄糖含量、蛋白质巯基水平显著高于对照组(P<0.05),而葡萄糖与牛血清蛋白交联条带量显著低于对照组(P<0.05)。结论褐藻多酚可能通过与赖氨酸残基反应、保护蛋白质巯基或抑制葡萄糖与牛血清蛋白交联作用等抑制AGEs生成。

Study on the inhibitory effects of brown algae polyphenols on advanced glycation end products

Objective To study the inhibitory effects of brown algae polyphenols on the formation of advanced glycation end products(AGEs)and its mechanism.Methods The in vitro simulation system of bovine serum protein and glucose and the model of food hot processed fish intestine were established.The inhibitory effect of different concentrations of brown algae polyphenols on the formation of AGEs was studied.By analyzing the content of lysine and glucose,the level of protein sulfhydryl group and the cross-linking effect of glucose and bovine serum protein in the simulated system,the inhibitory mechanism of brown algae polyphenols on the formation of AGEs was clarified.Results Brown algae polyphenols had a significant inhibitory effect on fluorescent AGEs,100μg/g brown algae polyphenols reacted for 36 hours,and the inhibition rate of AGEs formation in the simulated system was 30.33%,when the concentration of brown algae polyphenols was 50μg/g,the inhibition rate of AGEs in fish sausage was 41.91%.After treatment with brown algae polyphenol,the content of lysine,glucose and protein sulfhydryl in the simulated system was significantly higher than those in the control group(P<0.05),whereas the amount of crosslinking bands between BSA and glucose was significantly lower than that in the control group(P<0.05).Conclusion Brown algae polyphenols may inhibit the formation of AGEs by reacting with lysine residues,protecting protein sulfhydryl or inhibiting the cross-linking between glucose and bovine serum protein.