Experimental Study on Hypolipidemic Activity of Millet Bran Polyphenols in Vitro
Polyphenols are important functional active substances in millet bran,which have the effects of antioxidant,antibacterial,anti-inflammatory and inhibition of α-glycosidase,dipeptidyl peptidase Ⅳactivity,and regulation of gut microbiota.In this article,the binding ability of free polyphenol and conjugated polyphenol in millet bran to cholate and the inhibitory effect of pancreatic lipase and cholesterol esterase were investigated.The cholate binding ability assessment results showed that the cholate-binding ability of millet bran free phenol was better than that of conjugated phenol in vitro.The inhibitory effect of millet polyphenols on pancreatic lipase and cholesterol esterase as key enzymes in fat metabolism was studied by enzymatic kinetic model.The results showed that the inhibition rates of free polyphenol and conjugated polyphenol on pancreatic lipase were 51.8％and 56.2％,respectively,and their IC50 values were 0.93 mg/mL and 0.78 mg/mL,respectively,and the inhibition types were reversible competitive and reversible non-competitive inhibition by enzymatic kinetic model.The inhibition rates of free polyphenol and conjugated polyphenol on cholesterol esterase were 64.8％and 55.6％,respectively,and the IC50 values were 81.27 μg/mL and 232.38 μg/mL,respectively,and the inhibition types were reversible non-competitive and reversible non-competitive inhibition types,respectively.Therefore,millet bran polyphenols can be applied to the development of functional foods that regulate blood glucose and blood lipid.
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维普
