Peralta Ignacio, Marrassini Carla, Filip Rosana, Alonso Maria R, Anesini Claudia
Universidad de Buenos Aires Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Instituto de Química y Metabolismo del Fármaco (IQUIMEFA) Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Buenos Aires Argentina.
Food Sci Nutr. 2018 May 16;6(5):1269-1275. doi: 10.1002/fsn3.640. eCollection 2018 Jul.
The aim of this study was to evaluate the antioxidant and protease inhibitor capacities on eggs and milk protein of a nor-dihydroguaiaretic (NDGA)-standardized aqueous extract of (AE) and to analyze the participation of polyphenols as NDGA in these actions. NDGA was determined by high-performance liquid chromatography; flavonoids and polyphenols were quantified by spectrophotometric methods as well as inhibition of lipid peroxidation, proteinase inhibitor capacity, advanced glycation end products (AGES) formation, and inhibition of albumin denaturation. The extract protected food for oxidative damage by preventing malondialdehyde formation in egg yolk and by preventing AGE formation in completely cooked eggs, also impeded albumin denaturation, and casein hydrolysis induced by trypsin and heat. Polyphenols, especially flavonoids and NDGA, were involved in these actions.
本研究的目的是评估去甲二氢愈创木酸（NDGA）标准化的水提取物（AE）对鸡蛋和牛奶蛋白的抗氧化及蛋白酶抑制能力，并分析作为NDGA的多酚在这些作用中的参与情况。通过高效液相色谱法测定NDGA；采用分光光度法对黄酮类化合物和多酚进行定量，同时测定脂质过氧化抑制率、蛋白酶抑制能力、晚期糖基化终产物（AGES）形成以及白蛋白变性抑制率。该提取物通过防止蛋黄中丙二醛的形成以及完全煮熟鸡蛋中AGE的形成来保护食物免受氧化损伤，还能阻止白蛋白变性以及胰蛋白酶和热诱导的酪蛋白水解。多酚，尤其是黄酮类化合物和NDGA参与了这些作用。
