Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing 210097, PR China.
Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing 210097, PR China.
Food Chem. 2015 Sep 15;183:36-42. doi: 10.1016/j.foodchem.2015.02.122. Epub 2015 Mar 11.
Advanced glycation end products (AGEs), which are formed in β-lactoglobulin (β-lg) glycation systems via the Maillard reaction, have been implicated in diabetes-related long-term complications. In the present study, we found that reaction conditions, including temperature, time, pH, reactant type and molar ratio of beta-lg to a sugar/MGO/GO, can significantly affect the formation of AGEs. Using SDS-PAGE, we further demonstrated that genistein, a natural isoflavone found in a number of plants including soybeans and kudzu, can efficiently inhibit cross-links of the glycated β-lg, and suppress the formation AGEs in a dose-dependent manner by trapping reactive dicarbonyl compounds. The products formed from genistein and methylglyoxal (MGO) in the β-lg-MGO assay were analyzed using LC/MS. Both mono-MGO and di-MGO adducts of genistein were detected with this method.
高级糖基化终产物（AGEs）是通过美拉德反应在β-乳球蛋白（β-lg）糖化体系中形成的，与糖尿病相关的长期并发症有关。在本研究中，我们发现反应条件，包括温度、时间、pH 值、反应物类型和β-lg 与糖/MGO/GO 的摩尔比，会显著影响 AGEs 的形成。通过 SDS-PAGE，我们进一步证明了染料木黄酮，一种在包括大豆和葛根在内的许多植物中发现的天然异黄酮，可以有效地抑制糖化β-lg 的交联，并通过捕获反应性二羰基化合物以剂量依赖的方式抑制 AGEs 的形成。使用 LC/MS 分析了β-lg-MGO 测定中染料木黄酮与甲基乙二醛（MGO）形成的产物。该方法检测到了染料木黄酮的单-MGO 和二-MGO 加合物。
