论文部分内容阅读
蛋白质糖基化反应与多种机体病变的关系已为医学研究证实。本研究比较了绿茶、普洱茶、路依保斯茶(Rooibos tea)及其功能性成分儿茶素对蛋白质糖基化终末产物AGE的抑制作用,包括对荧光性AGE、CML(N~ε-羧甲基赖氨酸)的抑制作用。结果表明,提取物和儿茶素对荧光性AGE、CML的形成均有抑制作用,绿茶和儿茶素对荧光性AGE的抑制效果比普洱茶和路依保斯茶强,而普洱茶和路依保斯茶对CML的抑制作用比绿茶和儿茶素为好,其抑制作用与茶叶及其功能性成分的抗氧化性、消自由基作用有关。根据实验结果,儿茶素在AGE的抑制过程中只起到一部分作用,茶叶提取物对AGE形成的抑制作用还与茶叶中含有的具螯合作用的物质、维生素类、多酚类等物质有关。茶叶的保健作用再次得到证实。
The relationship between protein glycosylation and multiple organopathies has been confirmed by medical research. This study compared the inhibitory effect of green tea, Pu-erh tea, Rooibos tea and its functional component catechin on the AGE of glycated end products, including the fluorescence AGE, CML (N ~ ε - carboxymethyl lysine) inhibition. The results showed that extracts and catechins inhibited the formation of fluorescent AGE and CML, while the inhibitory effect of green tea and catechin on fluorescent AGE was stronger than that of Pu’er tea and Luyi Pusi tea, while that of Pu’er tea and Lu Inbausi on CML inhibition than green tea and catechins, its inhibitory effect and tea and its functional components of the antioxidant, anti-free radical role. According to the experimental results, catechin only plays a part in the inhibition of AGE. The inhibitory effect of tea extract on the formation of AGE is also related to the chelating substances, vitamins, polyphenols and other substances contained in tea . The health benefits of tea have been confirmed again.