PROTEIN GLYCATION INHIBITORS FROM THYME (THYMUS-VULGARIS)

被引：72

作者：

MORIMITSU, Y ^{[1
]}

YOSHIDA, K ^{[1
]}

ESAKI, S ^{[1
]}

HIROTA, A ^{[1
]}

机构：

[1] UNIV SHIZUOKA, SCH FOOD & NUTR SCI, FOOD CHEM LAB, SHIZUOKA 442, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 11期

关键词：

D O I：

10.1271/bbb.59.2018

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：

Nonenzymatic glycation of bovine serum albumin (BSA) was inhibited in vitro by some extracts of 34 kinds of spices, The methanol extract of thyme (Thymus vulgaris) had the most potent inhibitory activity among them. Chromatographic purification yielded four flavonoids, quercetin (1), eriodictyol (2), 5,6,4'-trihydroxy-7,8,3'-trimethoxyflavone (3), and cirsilineol (4). These known flavonoids suppressed the levels of advanced glycation end products (AGEs) and fructosamines, shown by the measurement of specific fluorescent groups and the reduction of nitroblue tetrazolium (NET), respectively, The inhibitory activities were compared with those of other structure-related flavonoids and aminoguanidine.

引用

页码：2018 / 2021

页数：4

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