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比较研究了姜黄素、去甲氧基姜黄素、双去甲氧基姜黄素和姜黄素衍生物a对蛋白质非酶糖基化反应的终末产物(AGEs)的抑制作用,同时测定了它们与牛血清白蛋白的结合作用及其对牛血清白蛋白二级结构的影响。结果表明,4种姜黄素类化合物均有抑制作用,抑制效果依次为姜黄素,双去甲氧基姜黄素,去甲氧基姜黄素和姜黄素衍生物a;姜黄素类化合物与牛血清白蛋白有较强的结合作用并能引起蛋白质结构的变化。
The inhibitory effects of curcumin, demethoxycurcumin, bisdemethoxycurcumin, and curcumin derivative a on the end products (AGEs) of protein non-enzymatic glycosylation were studied and compared. The binding of bovine serum albumin and its effect on the secondary structure of bovine serum albumin . The results showed that all four curcuminoids had inhibitory effects. The inhibitory effects were curcumin, bis-demethoxycurcumin, demethoxycurcumin and curcumin derivative a; curcuminoids and bovine serum white. Proteins have a strong binding effect and can cause changes in protein structure.