Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
Food Chem. 2020 Mar 30;309:125708. doi: 10.1016/j.foodchem.2019.125708. Epub 2019 Oct 22.
Herein, corn silk extract and its flavonoids were used to inhibit the formation of N-carboxymethyllysine (CML) in a casein glucose-fatty acid model system. Under these optimum extraction conditions, nine major flavonoids were identified and quantified by HPLC-MS/MS. The percent inhibition of CML formation by corn silk extract was 76.57%. The inhibitory mechanism of corn silk extract toward CML formation was further investigated by examining the trapping of glyoxal/methyl glyoxal by the major flavonoids (5 mM) using HPLC-ESI-MS, and mono-, di-, and tri-adducts were found for some flavonoid compounds. The antioxidant activity of the corn silk extract was evaluated by the DPPH and ABTS assays. The scavenging activity of the corn silk extract for DPPH and ABTS was 84.38% and 89.11%, respectively. The results suggested that corn silk extract inhibited CML formation through glyoxal/methyl glyoxal scavenging or by its antioxidant activity attributed to its flavonoid content.
在此，采用玉米须提取物及其类黄酮抑制了乳清蛋白葡萄糖-脂肪酸模型体系中 N-羧甲基赖氨酸（CML）的形成。在这些最佳提取条件下，采用 HPLC-MS/MS 鉴定并定量了九种主要类黄酮。玉米须提取物对 CML 形成的抑制率为 76.57%。通过使用 HPLC-ESI-MS 检查主要类黄酮（5 mM）对乙二醛/甲基乙二醛的捕获，进一步研究了玉米须提取物对 CML 形成的抑制机制，发现了一些类黄酮化合物的单、二和三加合物。采用 DPPH 和 ABTS 测定法评估了玉米须提取物的抗氧化活性。玉米须提取物对 DPPH 和 ABTS 的清除活性分别为 84.38%和 89.11%。结果表明，玉米须提取物通过清除乙二醛/甲基乙二醛或通过其类黄酮含量的抗氧化活性来抑制 CML 的形成。
