In Vitro and In Vivo Antihyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl-Fructose and Arginyl-Fructosyl-Glucose
In Vitro and In Vivo Antihyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl-Fructose and Arginyl-Fructosyl-Glucose
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DOI：
10.1111/j.1750-3841.2011.02361.x
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发表时间：
2011-10-01
影响因子：
3.9
通讯作者：
Kwon, Young-In
中科院分区：
文献类型：
--
作者：
Ha, Kyoung-Soo;Jo, Sung-Hoon;Kwon, Young-In
在原料人参热处理生产红参的过程中，精氨酸和葡萄糖或麦芽糖通过amadori重排（美拉德反应的早期步骤）分别大量生成精氨酸-果糖（AF）和精氨酸-果糖-葡萄糖（AFG）等氨基酸衍生物。然而，关于AF和AFG的结构差异对各种生物活性的影响的信息非常有限。这是第一次在体外和动物模型中报道AF和AFG对2型糖尿病管理相关的餐后高血糖抑制的作用方式和效果。在我们之前的研究中，我们化学合成了标准AF和AFG，并在体外研究了它们对大鼠肠道α -葡萄糖苷酶和猪胰腺α -淀粉酶的抑制活性。AF和AFG对大鼠肠道蔗糖酶体外抑制活性的IC50值较高，且水平相近（分别为6.40和6.20 mM）。此外，还观察到轻微的胰腺α -淀粉酶抑制活性，AF和AFG的IC50值分别为36.30和37.60 mM。研究了淀粉和蔗糖两种食物对大鼠餐后血糖升高的影响。两种amadori化合物在淀粉或蔗糖负荷后显著降低餐后血糖水平。上述结果提示，美拉德反应产物AF和AFG可能通过抑制胃肠道碳水化合物的吸收，从而降低餐后血糖的升高，从而起到降糖作用。
During the heat processing of raw ginseng to produce red ginseng, amino acid derivatives such as arginyl-fructose (AF) and arginyl-fructosyl-glucose (AFG) are formed at high levels, through amadori rearrangement, the early step of Maillard reaction, from arginine and glucose or maltose, respectively. However, very limited information is available about the effect of the structural difference between AF and AFG on various biological activities. This is the first report of the mode of action and effect of AF and AFG on the type 2 diabetes management related inhibition of postprandial hyperglycemia in vitro and in animal model. In our previous study, standards AF and AFG were chemically synthesized and in this study their inhibitory activities against rat intestinal alpha-glucosidases and porcine pancreatic alpha-amylase were investigated in vitro. The IC50 value of the in vitro inhibitory activity of AF and AFG on rat intestinal sucrase was high and in similar levels (6.40 and 6.20 mM, respectively). Additionally, a mild pancreatic alpha-amylase inhibitory activity was observed, with IC50 values 36.30 and 37.60 mM for AF and AFG, respectively. The effect of AF and AFG on the postprandial blood glucose increase after meal was investigated in Sprague Dawley rats fed on starch or sucrose meals. Both amadori compounds significantly reduced the postprandial blood glucose levels after starch or sucrose loading. These results indicate that AF and AFG, Maillard reaction products, may have antidiabetic effect by suppressing carbohydrate absorption in the gastrointestinal level, and thereby reducing the postprandial increase of blood glucose.