原花青素和原儿茶酸对淀粉消化酶的联合抑制作用
Combined Inhibitory Effects of Procyanidins and Protocatechuic Acid on Starch Digestive Enzymes
张静 1焦洁帆 2云少君 2冯翠萍 2程菲儿2
作者信息
- 1. 山西省卫生健康委监督检查中心,山西太原 030045
- 2. 山西农业大学食品科学与工程学院,山西太谷 030801
- 折叠
摘要
淀粉是人体获取能量主要来源,原花青素(Procyanidin,PC)和原儿茶酸(protocatechuic acid,PCA)等天然产物能够控制淀粉的消化,从而达到降低餐后血糖的效果.本文通过抑制率测定、Lineweaver-Burk双倒数图法、紫外光谱、荧光淬灭、等效线图解法和傅里叶红外光谱研究了 PC和PCA对α-淀粉酶和α-葡萄糖苷酶的抑制效果.结果表明:PC对α-淀粉酶和α-葡萄糖苷酶抑制的1C50值分别为0.0524和0.0106 mg/mL,PCA分别为1.9426和1.0667 mg/mL,PCA表现出更好的抑制能力;Lineweaver-Burk双倒数图法表明PC和PCA对α-淀粉酶的抑制为混合型抑制,对α-葡萄糖苷酶的抑制分别为非竞争性抑制和竞争性抑制.与α-淀粉酶和α-葡萄糖苷酶的结合主要依靠疏水键和氢键,通过改变酶氨基酸残基微环境,进一步改变酶结构.复配比例为1∶21时对α-葡萄糖苷酶的抑制效果最优,1∶37时对α-淀粉酶的抑制效果最优.两物质复配比例为1∶21时CI小于1,对α-葡萄糖苷酶表现出协同抑制作用;复配比例为1∶37时CI小于1,对α-淀粉酶表现出协同抑制作用.本研究揭示了 PC和PCA复合使用对淀粉消化酶的抑制作用机制,为开发天然降糖膳食补充剂作为健康食品辅料或药物开发提供一定理论基础.
Abstract
Starch is the main source of energy for the human body.Natural products such as procyanidin(PC)and protocatechuic acid(PCA)can reduce postp'ran'dial blood sugar by controlling the digestion of starch.The inhibition effects of PC and PCA on α-amylase and α-glucosidase were studied using inhibition rate determination,Lineweaver-Burk double reciprocal diagram,ultraviolet spectroscopy,fluorescence quenching,equivalent mapping,and Fourier transform infrared spectroscopy.The results showed that the IC50 values of PC for α-amylase and α-glucosidase inhibition were 0.0524 and 0.0106 mg/mL,respectively,and those of PCA were 1.9426 and 1.0667 mg/mL respectively,which showed that PCA had better inhibition ability.The Lineweaver-Burk double reciprocal diagram showed that the inhibition of PC and PCA on α-amylase was a mixed inhibition,and the inhibition on α-glucosidase was non-competitive inhibition and competitive inhibition,respectively.The Binding of PC and PCA with α-amylase and α-glucosidase mainly depended on hydrophobic and hydrogen bonds,and further altered the enzyme structure by changing the microenvironment of amino acid residues.The inhibitory effects on α-glucosidase were the best when the ratio of PC and PCA was 1∶21,and the inhibitory effects onα-amylase were optimal at 1∶37.When the ratio of PC and PCA was 1∶21,CI was less than 1,which showed a synergistic inhibitory effect on α-glucosidase.When the compounding ratio was 1∶37,CI was less than 1,which showed a synergistic inhibitory effect on α-amylase.This study revealed the inhibitory mechanism of the combined use of PC and PCA on starch-digesting enzymes and would provide a theoretical basis for the development of natural hypoglycemic dietary supplements as health food excipients or drugs.
关键词
原花青素/原儿茶酸/α-淀粉酶/α-葡萄糖苷酶/抑制作用Key words
procyanidins/proceccatechuic acid/α-amylase/α-glucosidase/inhibition引用本文复制引用
基金项目
山西省基础研究计划项目(202203021212448)
出版年
2024
国家科技期刊平台
NSTL
万方数据