Inhibitory effect of total flavones of buckwheat flower on the non-enzymatic glycation of protein in vivoand vitro
- VernacularTitle:荞麦花总黄酮对体内外蛋白质非酶糖基化的抑制作用
- Author:
Shuying HAN
;
Xiaoyu CHEN
;
Zhilu WANG
;
Shumei LIU
;
Lisha ZHU
;
Jinxiu CHU
;
Nian XIN
- Publication Type:Journal Article
- Keywords:
buckwheat;
total flavones;
advanced glycation end products;
diabetes
- From:
Chinese Pharmacological Bulletin
2003;0(11):-
- CountryChina
- Language:Chinese
-
Abstract:
Aim To investigate the influence of total fl avones of buckwheat flower (TFBF) on the productivity of the non-enzymatic advanced glycation end products (AGEs) in vivoand vitro. Methods TFBF in different dosages (0.1 g?kg -1?d -1,0.2 g?kg -1?d -1,0.4 g?kg -1?d -1) was taken orally by streptozotocin-induced diabetic rats for 12 wk. After the treatment, blood glucose, fructosamine and AGEs in plasma and kidney were measured. Meanwhile, glucose and bovine serum albumin (BSA) were incubated with TFBF at different concentrations (0.01 mg?L -1,0.05 mg?L -1,0.10 mg?L -1) respectively for 4,8,12 wk.The fluorescence intensity of glycated BSA was detected by a spectrophotometer BSA was detected spectrophotometer.Results TFBF significantly lowered the level of blood glucose in diabetic rats (P
