Anti-glycation Activities from Various Agricultural Products

단백질 glycation 저해효과가 있는 식품소재

  • Published : 2007.08.31


The ethanolic extracts of 83 kinds of agricultural products, including cereals, vegetables, and Chinese herbs, were tested for their inhibitory activities on protein cross-linking using the $[^{14}C]$-N-formyl-lysine incorporation method. Most of the extracts inhibited, but some extracts accelerated, the cross-linking of protein. Of those items with relatively high activities, we selected 20 samples to test for activity against AGE fonnation using the fluorophotometric method. The ethanol extract of buckwheat that was genninated for 1 day (GB-01) was detennined to have the highest activity with both methods. The ethanol extract of GB-01 was further fractionated by organic solvents, including chloroform, ethyl acetate, butanol, and water, in order of increasing polarity. The fraction that was extracted with ethyl acetate presented the highest protein glycation inhibitory activity (95.2% inhibition at the 100 ug/mL addition level). Polyphenol content analysis by HPLC showed that the amounts of rutin and quercetin were increased with the separation procedures. Finally, there was a significant relationship between activity and polyphenol content in the partially purified samples (p<0.05).


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