Inhibitory effect of polyphenols in Houttuynia cordata on advanced glycation end-products (AGEs) by trapping methylglyoxal

被引：59
|
作者：
Yoon, So-Ra
Shim, Soon-Mi [1 ]
机构：
[1] Sejong Univ, Dept Food Sci & Technol, Seoul 143747, South Korea
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 61卷 / 01期
基金：
新加坡国家研究基金会;
关键词：
Houttuynia cordata; Methylgiyoxal; Advanced glycation end products; Trapping; Quercitrin; PHYSIOLOGICAL CONDITIONS; PROTEIN GLYCATION; EXTRACT; MODEL; ENDPRODUCTS; FLAVONOIDS; RUTIN; AMINOGUANIDINE; IDENTIFICATION; METABOLITES;
D O I：
10.1016/j.lwt.2014.11.014
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The inhibitory effect of bioactive components from Houttuynia cordata (H. cordata) on advanced glycation end-products (AGEs) by trapping methylglyoxal (MGO). was investigated. MGO and its adducts of quercitrin, chlorogenic acid, rutin was analyzed by using liquid chromatography-mass spectrometry (LC-MS/MSn). The remaining MGO were 523, 26.7, and 9.4% for chlorogenic acid, quercitrin, and rutin, respectively and the mono- or di-MGO conjugated adducts of quercitrin and rutin were identified at 24 h of reaction. The formation of AGEs was detected through the reaction of glucose with protein by the fluorescence method. During the glycation reaction, quercitrin, rutin, and methanol extract of H. cordata decreased the production level of AGEs by 91-94.6 %. H. cordata containing chlorogenic acid, quercitrin, and rutin may have potential role in minimizing AGEs formation. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：158 / 163
页数：6
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