紫苏叶提取物对美拉德体系晚期糖基化终末产物生成的抑制作用研究

Inhibitory effects of Perilla frutescens leaf extract on advanced glycation end products formation in glucose-lysine models of Maillard system

中文关键词:  紫苏叶  抗氧化性  晚期糖基化终末产物  α-二羰基化合物  美拉德反应

英文关键词:Perilla frutescens leaf  antioxidant activity  advanced glycation end products  α-dicarbonyl compounds  Maillard reaction

中文摘要:

      目的 探究紫苏叶提取物(Perilla frutescens leaf extract, PLE)对美拉德体系晚期糖基化终末产物(advanced glycation end-products, AGEs)的抑制作用。方法 通过构建葡萄糖-赖氨酸模型体系, 利用液相色谱-串联质谱法探究其在加热过程中PLE对Nε-羧甲基赖氨酸[Nε-(1-carboxymethyl)-L-lysine, CML]、Nε-羧乙基赖氨酸[Nε-(1-carboxyethyl)-L-lysine, CEL]和吡咯素(pyrraline, Pyr) 3种AGEs的抑制作用, 同时通过评价PLE的抗氧化性、测定PLE对α-二羰基化合物抑制率, 以探讨PLE对AGEs的可能抑制途径。结果 PLE对AGEs的生成具有显著的抑制作用, 其抑制率与PLE的添加浓度成正比, 当添加量为2.0 mg/mL时, 对CML、CEL和Pyr的抑制率分别为47.23%、29.59%和37.77%。PLE中的主要活性物质为迷迭香酸、芹菜素-7-O-二葡萄糖苷和野黄芩苷等, 推测其抑制途径可能是由于PLE的抗氧化性和清除二羰基化合物的共同作用。结论 PLE对AGEs有抑制作用, 对食品安全和人体健康具有重要意义。

英文摘要:

      Objective To explore the inhibitory effects of Perilla frutescens leaf extract (PLE) on advanced glycation end products (AGEs) of Maillard system. Methods Glucose-lysine model system was constructed, and liquid chromatography-tandem mass spectrometry was used to explore the inhibitory effects of PLE on Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL) and pyrrolidine (Pyr) during heating. At the same time, the possible inhibition pathway of PLE on AGEs was discussed by evaluating the antioxidant activity of PLE and determining the inhibition rates of PLE on α-dicarbonyl compounds. Results PLE significantly inhibited the production of AGEs, and its inhibition rate was proportional to the concentration of PLE. When the addition amount was 2.0 mg/mL, the inhibition rates of CML, CEL and Pyr were 47.23%, 29.59% and 37.77%, respectively. The main active substances in the extract of PLE were rosmarinic acid, apigenin-7muro-diglucoside and scutellarin. It was speculated that the inhibitory pathway might be due to the joint action of PLE antioxidation and scavenging dicarbonyl compounds. Conclusion PLE has an inhibitory effect on AGEs and is of great significance to food safety and human health.