类黄酮化合物对糖基化反应终产物AGE的抑制作用

本研究比较了芸香苷 (G Rutin)、地奥明糖苷 (G Diosmin)、柚苷 (G Naringin)、橘皮苷 (G Hes peridin)对蛋白质糖基化反应的终产物AGE包括荧光性AGE、CML、Pentosidine的抑制作用。结果表明 ,各种类黄酮化合物对荧光性AGE、CML均有抑制作用 ,其抑制效果依次为芸香苷、地奥明糖苷、柚苷、橘皮苷 ,且比氨基胍的抑制作用相对持久。在对Pentosidine的抑制作用中 ,地奥明糖苷、柚苷、橘皮苷仅有微弱的抑制作用 ,而芸香苷则相反有一个促进作用。这可能是由于Pentosidine的生成路径与荧光性AGE和CML有所不同 ,有待进一步探讨。类黄酮化合物对AGE的抑制机理与其抗氧化性、消自由基作用有关。根据实验结果 ,笔者认为 ,芸香苷、地奥明糖苷、柚苷、橘皮苷等化合物对蛋白质的糖基化反应有抑制作用 ,并且这种抑制作用主要发生在蛋白质糖基化反应的前期阶段

INHIBITORY EFFECT OF FLAVONOIDS ON ADVANCED GLYCATION END PRODUCTS

In this paper,inhibitory effects of G-rutin,G-diosmin,G-Naringin,G-Hesperidin on CML.pentosidine and fluorescence AGE were investigated.The results suggested that all of these flavonoids inhibited the formation of fluorescence AGE and CML.G-Rutin showed the biggest inhibitory effects,followed by G-Diosemin,G-Narigin,G-Hesperidin.But G-Rutin have significant promotion effect on the formation of pentosidine,and the other flavonoids only had a little inhibition on pentosidine.It was indicated that path of pentosidine may be different from fluorescence AGE and CML.It was considered that the inhibitory mechanism on AGE is concerned with antioxidation and dissolving the free radical.And these flavonoids inhibitory effects were found in the early stage of glycation.