木糖对淀粉体外消化性的影响及作用机理
Effect of Xylose on in Vitro Digestion of Starch and Its Action Mechanism
王萌 1陈孟泽 1柳嘉 1刘士伟 1马喜山 1苑鹏 1晏永球 2王俊 2段盛林1
作者信息
- 1. 中国食品发酵工业研究院有限公司,北京 100015;功能主食创制与慢病营养干预北京市重点实验室,北京 100015
- 2. 宁波御坊堂生物科技有限公司,浙江宁波 315012
- 折叠
摘要
淀粉是日常饮食中的主要碳水化合物来源,淀粉消化的快慢是影响机体餐后血糖水平的重要因素.本文以木糖为研究对象,探究了木糖对玉米淀粉体外消化特性的影响及其作用机理.通过体外模拟消化实验测定了不同添加量的木糖(5％、10％、15％)对淀粉体外消化性的影响,利用酶抑制动力学、分子对接、人体血糖生成指数(GI)测试研究了木糖对α-葡萄糖苷酶和α-淀粉酶的作用机理及其对血糖波动的影响.结果表明,不同添加量的木糖均能抑制玉米淀粉的消化,木糖对α-葡萄糖苷酶和α-淀粉酶的半数抑制浓度(IC50值)分别为205.35和4.75 mg/mL,抑制类型属于混合型抑制.木糖通过氢键与α-葡萄糖苷酶和α-淀粉酶的氨基酸残基相互作用,其结合能分别为-3.05和-5.30 kcal/mol.添加木糖后,植物基肽素乳的GI值由58下降至45,表明木糖能够降低餐后血糖波动.该结果可为木糖在营养健康食品中的研究和应用提供科学的数据支持.
Abstract
Starch was the main source of carbohydrates in people's daily diet,and its digestibility was an important factor affecting the body's postprandial blood glucose level.In this paper,the effect of xylose on the in vitro digestive properties of corn starch and its mechanism of action were investigated.The in vitro digestibility of starch was evaluated by an in vitro simulated digestion system after different additions of xylose(5％,10％,and 15％),and the mechanisms of xylose on α-amylase and α-glucosidase,as well as its effect on blood glucose fluctuation through enzyme inhibition kinetics,molecular docking,and human glycemic index(GI)tests.The results showed that the digestive hydrolysis of corn starch was inhibited by different amounts of xylose,and the IC50 values of xylose on α-glucosidase and α-amylase were 205.35 and 4.75 mg/mL,respectively,which belonged to the mixed type inhibitors.Xylose interacted with amino acid residues of α-glucosidase andα-amylase through hydrogen bonding with binding energies of-3.05 and-5.30 kcal/mol,respectively.Additionally,the GI value of plant-based peptidoglycan milk decreased from 58 to 45 after the addition of xylose,which demonstrated that xylose was effective in decreasing the fluctuation of postprandial blood glucose.The results could provide scientific data to support the research and application of xylose in nutritional and health foods.
关键词
木糖/淀粉消化性/α-淀粉酶/α-葡萄糖苷酶/血糖波动Key words
xylose/starch digestibility/α-amylase/α-glucosidase/glucose fluctuations引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据