关键词: 黄大豆, 黑大豆, 淡豆豉, 非酶糖化作用

Abstract: To compare the effects of yellow soybean,black soybean and Semen sojae Preparatum on non-enzyme glycation in vitro and in vivo,diabetes mellitus model of mice was established by intraeritoneal injecting of alloxan,and the mice were given intragastrically with yellow soybean,black soybean group and Semen sojae Preparatum group (18.5 g medicinal material/kg·d) for 56 days,while the normal and model group were treated with water. Subsequently,the levels of serum and aortic advanced glycation end products(AGEs) were assayed. Bovine serum albumin (BSA) and D-glucose were incubated,simultaneously adding yellow soybean,black soybean and Semen sojae Preparatum extracts of different concentrations respectively. The fluorescent values were determined after the glycation systems were established for 90 days. The results showed that the aortic AGEs are low in the above legume groups,and the serum AGEs are low except the black soybean group; The above mentioned groups can inhibit the non-enzyme glycation reaction in vitro,and the lowest concentration is between 1～100 mg/ml. Semen sojaeP reparatum is more effective in inhibiting non-enzyme glycation than yellow soybean and black soybean,and no differences were found between yellow soybean and black soybean group. It was thus concluded that Semen sojae Preparatum can markedly inhibit the reaction of non-enzyme glycation,which might be more useful in health care.

Key words: yellow soybean, black soybean, Semen sojae Preparatum, non-enzyme glycation