Inhibition of dietary non-enzymatic glycosylation by bamboo-leaf-flavonoids and glutathione
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摘要: 研究了竹叶黄酮与谷胱甘肽对食源性非酶糖基化反应的抑制作用。采用氯化硝基四氮唑蓝（NBT）还原实验检测糖基化反应产生的果糖胺,Girard-T实验检测二羰基化合物,295nm处的紫外吸收检测小分子醛类物质,荧光性非酶糖基化终产物AGEs的检测,以及用HPLC法检测5-羟甲基糠醛（5-HMF）含量。结果显示,竹叶黄酮可抑制果糖胺、二羰基化合物、有效抑制荧光性终产物;而谷胱甘肽可抑制二羰基化合物、小分子醛类及5-HMF。Abstract: The inhibition effect of bamboo- leaf- flavonoids and glutathione against dietary non- enzymatic glycosylation was evaluated by the following tests. Fructosamine was tested by NBT reduction reaction. The dicarbonyl compound was detected by Girard- T reagent. The micromolecule aldehydes and advanced glycosylation end products ( AGEs) with fluorescent value were detected by UV- A295 and fluorescence absorption, respectively. The content of 5-hydroxymethyl furfural (5-HMF) was determined by a HPLC method. Results showed that bamboo-leaf-flavonoids effectively inhibited Fructosamine, dicarbonyl compounds and AGEs with fluorescent value. While glutathione inhibited dicarbonyl compounds, micromolecule aldehydes and 5-HMF.
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