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Chemical components from the haulm of Artemisia selengensis and the inhibitory effect on glycation of beta-lactoglobulin

作者 Li, Xiaoming; Lu, Yonglin; Deng, Ronghua; Zheng, Tiesong; Lv, Lishuang

期刊 FOOD & FUNCTION , 2015,6:6

DOI 10.1039/c5fo00117j PubMed 25927398

摘要 Artemisia selengensis (AS) has been traditionally used as both food and medicine for thousands of years in China. In our studies, L-tryptophan was first isolated from the haulm of AS together with luteolin, rutin, and kaempferol-3-O-glucuronide. Their structures were elucidated by spectroscopic methods including HRMS, 1D and 2D NMR. Three flavonoid compounds showed satisfactory suppression effects on the formation of advanced glycation end products (AGEs) in beta-lactoglobulin-lactose/MGO/GO model systems, and their anti-glycation activities exhibited a dose-dependent manner. Among these compounds, kaempferol-3-O-glucuronide was demonstrated to be the strongest inhibitor against the formation of AGEs.

涉及物种 蒌蒿 Artemisia selengensis