National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China..
Int J Biol Macromol. 2020 Jul 15;155:1133-1141. doi: 10.1016/j.ijbiomac.2019.11.080. Epub 2019 Nov 9.
Formation of advanced glycation end products (AGEs) on foods imposes threats to human health after intaking. This research firstly evaluated the inhibition of isoquercitrin on β-lactoglobulin (β-Lg) glycation, the mechanisms were elucidated by fluorescence spectroscopy, Orbitrap MS and molecular docking. Fluorescence spectra indicated that isoquercitrin effectively alleviated the formation of AGEs, it could stabilize the conformation structure of glycated β-Lg (G-β-Lg), change the micro-environment in the vicinity of chromophores. SDS-PAGE analysis revealed the suppressed cross-linking of G-β-Lg induced by isoquercitrin. The number of glycation site detected on G-β-Lg was reduced from ten to eight after the addition of isoquercitrin, and the relative glycation degree of substitution of per site (RGDSP) of most glycation sites were also greatly decreased. As indicated by intermolecular interaction, isoquercitrin quenched the fluorescence of β-Lg via a static mechanism, and their combination is an endothermic processing mainly derived by hydrophobic interaction, hydrogen bonds, and van der Waals forces. Isoquercitrin interacted with β-Lg to form an equimolar complex, and one hydrogen bond was formed between isoquercitrin and Lys69 (4.96 Å). Above results proved that isoquercitrin can be a promising anti-glycation agent used in food system to prevent the formation of harmful glycation products.
在摄入后，食物中晚期糖基化终产物（AGEs）的形成对人类健康构成威胁。本研究首先评估了异槲皮苷对β-乳球蛋白（β-Lg）糖化的抑制作用，通过荧光光谱、Orbitrap MS 和分子对接阐明了其机制。荧光光谱表明，异槲皮苷能有效抑制 AGEs 的形成，稳定糖化β-Lg（G-β-Lg）的构象结构，改变发色团附近的微环境。SDS-PAGE 分析表明异槲皮苷抑制了 G-β-Lg 的交联。添加异槲皮苷后，G-β-Lg 上的糖基化位点数量从十个减少到八个，大多数糖基化位点的相对糖基化取代度（RGDSP）也大大降低。如分子间相互作用所示，异槲皮苷通过静态机制猝灭了β-Lg 的荧光，它们的结合是一个主要由疏水相互作用、氢键和范德华力驱动的吸热过程。异槲皮苷与β-Lg 相互作用形成等摩尔复合物，异槲皮苷与 Lys69 之间形成一个氢键（4.96 Å）。以上结果证明，异槲皮苷可以作为一种有前途的抗糖化剂，用于食品体系，以防止有害糖化产物的形成。
