The Comparison of Inhibition on LDL Non-Enzymatic Glycosylation and Oxidation between Ethyl Acetate Extracts of Clove and Clove Bud Oil Based on Spectroscopy Technology
1. School of Pharmacy and Life Science, Jiujiang University, Jiujiang 332000, China
2. Jiujiang Andehe Biotechnology Co., Ltd., Jiujiang 332000, China
3. School of Food and Biological Engineering, Jiangsu University, Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products, Zhenjiang 212013，China
4. College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi Key Laboratory of Natural Products and Functional Foods, Nanchang 330045, China
Abstract：Non-enzymatic glycosylation and oxidation of low density lipoprotein (LDL) both have been crucial factors leading to atherosclerosis (AS). It was found in previous studies that clove had inhibitory effects on the glycosylationof bovine serum albumin (BSA) and high-density lipoprotein (HDL), while ethyl acetate extracts of clove (EAEC) and clove bud oil (CBO) had strong antioxidant activity. In order to determine the most effective components of clove to inhibit LDL from glycosylation and oxidation, the comparisons of inhibition between EAEC and CBO on LDLglycosylation and oxidation were studied in this paper on the basis of the previous studies based on spectroscopy technology. The glycosylation incubation system of LDL-glucose was firstly established in this experiment. The inhibition between EAEC and CBO on LDL glycosylation was compared by the determination of the products during the early, middle and the end periods of glycosylation, and the spectra variations of the three-dimensional fluorescence. Secondly, LDL-CuSO4 as oxidation incubation system was established, and the inhibition between EAEC and CBO on LDL oxidation was compared by the determinations of fluorescence indicators and three-dimensional fluorescence spectroscopy, UV-Visible spectra. The results indicated that EAEC and CBO both have inhibition of the formation of Amadori, dicarbonyl compounds, AGEs and pentosidines which are products during the early, middle and the end period of LDL glycosylation respectively, and the inhibition effects of EAEC were stronger than those of CBO; three-dimensional fluorescence spectroscopy showed the same results as above. During LDL oxidation, the inhibition of CBO on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscin, lysine (Lys) modification were significantly better than those of EAEC; three-dimensional fluorescence spectroscopy showed the same results; CBO had stronger inhibitory effect than EAEC on conjugated diene (CD) generated and spectrum redshift in UV-Visible scanning spectra. This study provides a reference for further separation and purification of the key components, research anddevelopment of functional foods inhibiting LDL glycosylationand oxidation ofclove.
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