Inhibition and mechanism of longan seed polyphenols on non-enzymatic glycation of protein
ZHENG Zifeng1,2, SUN Peidong1,2*
1(The Key Laboratory of Food Colloids and Biotechnology(Jiangnan University),Wuxi 214122,China) 2(School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122,China)
Abstract: Using fluorescence analysis and enzyme-linked immunosorbent assay, the content of fluorescent advanced glycation end-products(AGEs) and (Nε-(carboxymethyl) lysine) CML in the bovine serum albumin-glucose reaction model was determined and used to evaluate the anti-glycation effect of longan seed polyphenols. Based on the high-performance liquid chromatography derivatization method, the production of dicarbonyl compounds in the Amadori product reaction model and methylglyoxal reaction model was measured and applied to analyze the mechanism of longan seed polyphenols inhibiting glycation. The results showed that the inhibition rates of 5 μg/mL longan seed polyphenols at excitation/emission wavelengths of 335/385 nm and 370/440 nm on the production of fluorescent AGEs were 62.4% and 21.3%, respectively, and the inhibition rate on the production of CML was 61.5%. Longan seed polyphenols can reduce 70% of the glyoxal and methylglyoxal in the model. Through reaction model analysis, longan seed polyphenols can inhibit the production of AGEs in the middle and late stages of the glycation reaction through anti-oxidation and capture of carbonyl groups.
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2021, Vol. 47 
