色氨酸抑制体外模型中晚期糖基化终末产物形成机理

食源性晚期糖基化终末产物(advanced glycation end products,AGEs)与多种慢性疾病密切相关,尤其是糖尿病和肾脏疾病.为减少AGEs对机体的健康风险,降低食品中AGEs含量,本研究从13种氨基酸中筛选出具有良好AGEs抑制效果的色氨酸(tryptophan,Trp),利用牛血清白蛋白(bo...

Inhibitory Mechanism of Tryptophan on the Formation of Advanced Glycation End Products in Vitro

The intake of dietary advanced glycation end products (AGEs) is closely related to a variety of chronic diseases, especially diabetes and kidney disease. In this study, 13 amino acids were screened for their inhibitory activity on AGEs, revealing that tryptophan (Trp) was selected to evaluate its mechanism of action against the formation of AGEs in bovine serum albumin (BSA)-fructose, BSA-methylglyoxal (MGO), BSA-glyoxal (GO) and arginine (Arg)-MGO models. The inhibitory effect of Trp on fluorescent AGEs was concentration dependent. In BSA-MGO model, the inhibitory effect of Trp on the formation of AGEs was the best, followed by BSA-GO and Arg-MGO models, and Trp had little effect on BSA-fructose mode. The inhibition of different concentrations of Trp on Nε-carboxymethyl lysine (CML) and Nε-carboxyethyl lysine (CEL) showed a bell-shaped curve with the highest inhibition efficiency being observed at 1 000 μg/mL concentration. Moreover, it was found that Trp could capture MGO by aromatic electron affinity substitution and the Pictet Spengler reaction, with a maximum trapping capacity of 3 molars.