Influence of dietary flavonoids on the glycation of plasma proteins

被引：13

作者：

Liu, Liheng ^{[1
]}

Xie, Yixi ^{[2
]}

Song, Zhanqian ^{[1
]}

Shang, Shibin ^{[1
]}

Chen, Xiaoqing ^{[2
]}

机构：

[1] ICIFP, Nanjing 210042, Jiangsu, Peoples R China

[2] Cent South Univ, Coll Chem & Chem Engn, Changsha 410083, Peoples R China

来源：

MOLECULAR BIOSYSTEMS | 2012年 / 8卷 / 08期

基金：

中国博士后科学基金;

关键词：

HUMAN-SERUM-ALBUMIN; STRUCTURE-AFFINITY RELATIONSHIP; NONENZYMATIC GLYCATION; END-PRODUCTS; POLYPHENOLS; INHIBITORS; BINDING;

D O I：

10.1039/c2mb25038a

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

It has been suggested that the increasing glycation in diabetes can influence the ability of plasma proteins to bind to small molecules. Herein, the influence of flavonoids on the glycation of plasma proteins was investigated. After being incubated with glucose at 37 degrees C, the levels of glycated albumin (HGA) were significantly improved in healthy human plasma proteins (HPP). The inhibitory effects of flavonoids against the formation of advanced glycation products (AGEs) in HPP were determined as: galangin > apigenin > kaempferol approximate to luteolin > myricetin > quercetin. After being combined with 20 mu mol L-1 of quercetin for 11 days, the fresh plasma with delta-glucose caused 323.05-32.07% inhibition of HGA formation in type II diabetes plasma proteins (TPP). Luteolin showed weak inhibition of HGA formation in TPP. However, kaempferol, galangin and apigenin hardly inhibited the formation of HGA in TPP. These results showed that more hydroxyl groups on ring B of flavonoids will enhance the inhibitory effects on the HGA formation in TPP.

引用

收藏

页码：2183 / 2187

页数：5

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