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中国精品科技期刊2020
陈春宇,张佳琪,李依萍,等. 8种别样茶对AGEs抑制能力的筛选及其抑制机制探究[J]. 食品工业科技,2022,43(24):32−37. doi: 10.13386/j.issn1002-0306.2022020105.
引用本文: 陈春宇,张佳琪,李依萍,等. 8种别样茶对AGEs抑制能力的筛选及其抑制机制探究[J]. 食品工业科技,2022,43(24):32−37. doi: 10.13386/j.issn1002-0306.2022020105.
CHEN Chunyu, ZHANG Jiaqi, LI Yiping, et al. Research of 8 Non-Camellia Teas on AGEs Inhibitory Ability and Their Mechanisms[J]. Science and Technology of Food Industry, 2022, 43(24): 32−37. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020105.
Citation: CHEN Chunyu, ZHANG Jiaqi, LI Yiping, et al. Research of 8 Non-Camellia Teas on AGEs Inhibitory Ability and Their Mechanisms[J]. Science and Technology of Food Industry, 2022, 43(24): 32−37. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020105.

8种别样茶对AGEs抑制能力的筛选及其抑制机制探究

Research of 8 Non-Camellia Teas on AGEs Inhibitory Ability and Their Mechanisms

  • 摘要: 目的:本研究通过检测非酶糖基化终末产物(advanced glycation end-products,AGEs)生成量评价8种别样茶的糖基化抑制能力,并探究抑制效果较好的别样茶对AGEs生成各阶段的抑制作用机制。方法:本研究首先对8种别样茶水提液中总黄酮含量进行检测,接着通过构建体外蛋白质非酶糖基化模型实验检测了8种别样茶抑制AGEs生成的能力,最后择优测定其对糖基化早期产物果糖胺、中期产物活性羰基化合物以及蛋白质交联的抑制能力,从而探究其对非酶糖基化反应的抑制机制。结果:大叶苦丁茶(Ilex latifolia Thunb)和甜茶(Rubus suavissimus S. Lee)对AGEs的抑制效果在8种别样茶中较为突出,50 µg/mL时AGEs抑制率分别达到了76.31%±0.87%和81.75%±0.41%;大叶苦丁茶和甜茶主要通过抑制糖基化早期、中期产物的生成量来减少AGEs的产生。其中,500 μg/mL甜茶对果糖胺抑制率最高(59.12%),蛋白质交联抑制率最高(81.41%),5000 μg/mL大叶苦丁茶对活性羰基化合物抑制率最高(94.24%)。结论:大叶苦丁茶及甜茶可以作为抑制糖基化反应的功能食品,本研究可为具有抑制AGEs产生功效原料的综合开发利用提供一定的理论依据。

     

    Abstract: Objective: The glycation inhibition of 8 different non-Camellia teas was evaluated by detecting the content of non-enzymatic advanced glycation end-products (AGEs) and the inhibition mechanism of different teas with good inhibition effect on AGEs formation at various stages were investigated. Methods: Firstly, the total flavonoid content of the water extracts of 8 non-Camellia teas water extracts were detected, then all teas were tested by constructing an in vitro protein non-enzymatic glycation model experiment to evaluate the ability of inhibit the production of AGEs. Finally, the inhibitory ability of fructosamine (early glycation product), active carbonyl compound (intermediate glycation product), and the protein cross-linking were determined to explore the inhibitory mechanism of the non-enzymatic glycation reaction. Results: The inhibitory effect of Ilex latifolia tea and Rubus suavissimus tea on AGEs showed more prominent among the eight non-Camellia teas, and the inhibitory rate of AGEs reached at 76.31%±0.87% and 81.75%±0.41% at 50 µg/mL respectively. Further experimental results showed that Ilex latifolia tea and Rubus suavissimus tea mainly reduced the production of AGEs by inhibiting the formation of early and intermediate products of glycation, and 500 μg/mL Rubus suavissimus tea had the highest inhibition rate of fructosamine(59.12%) and protein cross-linking inhibition rate (81.41%), 5000 μg/mL Ilex latifolia tea had the highest inhibition rate of active carbonyl compounds (94.24%). Conclusion: Ilex latifolia tea and Rubus suavissimus tea could be used as functional foods to inhibit glycation reaction. This study could provide a theoretical basis for the comprehensive development and utilization of anti-glycation diet materials.

     

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