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为比较豆类及其发酵品抗蛋白非酶糖化作用,以四氧嘧啶腹腔注射小鼠复制糖尿病模型,正常组和模型组灌胃自来水,黄大豆组、黑大豆组、淡豆豉组(均18.5g生药/kg·d)连续灌胃56d,取血清和主动脉弓测定糖化终末产物。体外试验将牛血清白蛋白(BSA)与D-葡萄糖体外孵育,与此同时分别加入不同浓度的淡豆豉、黄大豆和黑大豆提取物,糖化系统建立90d时,测定各反应体系荧光值。结果表明,各组豆类主动脉糖化终末产物明显降低(p<0.05,p<0.01);除黑大豆组外血清糖化终末产物明显降低(p<0.01)。豆类体外能明显抑制非酶糖化反应的最低浓度在1～100mg/ml之间,且随浓度升高,抑制作用明显。在同等浓度下,淡豆豉的抑制作用强于两种大豆,而两种大豆之间无明显区别。本研究豆类具有抗蛋白非酶糖化作用,其中发酵品淡豆豉作用最强。
In order to compare the anti-protein non-enzymatic saccharification of beans and their fermented products, allo-pyrimidine was intraperitoneally injected into mice to replicate the diabetic model. The normal group and model group were fed with tap water, yellow soybean group, black soybean group, g crude drug / kg · d) for 56 days. The serum and aortic arch were taken for the determination of glycated end products. In vitro, bovine serum albumin (BSA) was incubated with D-glucose in vitro, and different concentrations of light yellow bean, yellow soybean and black soybean extract were added respectively at the same time. The fluorescence of each reaction system was determined after the establishment of saccharification system for 90 days. The results showed that the glycosylation end product of legume aorta was significantly lower in each group (p <0.05, p <0.01), while the level of serum glycation end products was significantly lower than that in black soybean group (p <0.01). Beans can significantly inhibit in vitro non-enzymatic glycation minimum concentration between 1 ~ 100mg / ml, and with increasing concentration, the inhibitory effect is obvious. At the same concentration, the inhibitory effect of light green beans is stronger than that of two kinds of soybeans, while no significant difference between the two soybeans. In this study, legumes have anti-protein non-enzymatic glycation, of which the fermented product is the strongest.