关键词: 豆浆, 大豆异黄酮, 染料木素, 非酶糖化作用

Abstract: To explore the effects of vegetative soy milk on AGE-BSA non-enzyme glycolysis in vitro and its active ingredient, 20g/L BSA and 80mmol/L D-glucose were incubated and vegetative soy milk, soybean isoflavone and genistein of different concentrations were added respectively. The fluorescent values were determined after the glycolysis systems were established for 90 days. The results showed that 100mg/ml vegetative soy milk or 0.1mg/ml soybean isoflavone could inhibit BSA non- enzyme glycolysis. The higher the concentrations of vegetative soy milk or soybean isoflavone were, the more remarkable the inhibiting effects became. Soybean isoflavone was more effective in inhibiting non-enzyme glycolysis than vegetative soy milk. 1μg/ml genistein could repress BSA non-enzyme glycolysis in vitro, and no differences were found between genistein group and aminoguanidin group. It was thus concluded that vegetative soy milk could markedly inhibit the reaction of non-enzyme glycoslysis while, the active ingredients were related with soybean isoflavone and the active ingredients of soybean isoflavone came from genistein.

Key words: vegetative soy milk, soybean isoflavone, genistein, non-enzyme glycoslysis