枸杞子糖缀合物及其糖链对LDL氧化修饰的抑制作用

STUDIES ON THE GLYCOCONJUGATES AND GLYCANS FROM LYCIUM BARBARUM L IN INHIBITING LOW DENSITY LIPOPROTEIN (LDL) PEROXIDATION

摘要: 目的　研究枸杞子糖缀合物及其糖链对LDL氧化修饰的抑制作用。方法　在Cu²⁺诱导的LDL氧化模型中测定了脂质过氧化产物硫代巴比妥酸反应物质（TBARS）的含量及LDL在琼脂糖凝胶电泳上的迁移率以反映从枸杞子中分离、纯化得到的糖缀合物及糖链对LDL氧化修饰的抑制作用。结果　枸杞子糖缀合物及糖链抗LDL氧化的能力是不同的，其中LbGp5可明显的抑制LDL的氧化。结论　枸杞子糖缀合物具有抗LDL氧化作用,而糖链不具有抗LDL氧化的作用。

Abstract: AIM　To determine the effects of glycoconjugates and their glycans from Lycium barbarum L. on inhibiting low density lipoprotein (LDL) peroxidation. METHODS　Using Cu²⁺-induced oxidation as a model, the oxidative production of thiobarbituric acid-reactive substances (TBARS) and the LDL electrophoresis migration on agarose gel were measured. RESULTS　The effects of glycoconjugates and their glycans from Lycium barbarum L. on inhibiting LDL peroxidation were different, among them, glycoconjugate LbGp5 showed the best effect on inhibiting LDLperoxidation. CONCLUSION　The glycoconjugates can inhibit LDL peroxidatin while their glycans showed no effects on inhibiting LDL peroxidation.