摘要
以黑豆红色素为材料,三油酸甘油酯为底物,采用酶催化反应动力学方法,研究黑豆红色素对胰脂肪酶抑制作用的影响及其抑制作用机制,为进一步探讨黑豆红色素控制和治疗肥胖病的机制及研发相关产品提供理论依据。研究结果表明,黑豆红色素在质量浓度为3 mg/m L、pH7.5、反应15 min、37℃条件下对胰脂肪酶的抑制效果最佳,抑制率达66.67%,为非竞争性抑制作用,半抑制浓度IC_(50)=2.3776 mg/m L,抑制常数Ki=1.64 mg/m L。紫外吸收光谱分析表明,黑豆红色素通过改变胰脂肪酶的构象,而致使其酶活力降低。荧光光谱分析表明,黑豆红色素对胰脂肪酶的荧光有猝灭作用,为静态猝灭,并且随着胰脂肪酶的浓度的增大,猝灭作用越强,其结合位点数n=0.48175,结合常数K_A=3.224×10~4 L/mol。结果显示,黑豆红色素可以作为植物源的胰脂肪酶抑制剂,能有效控制胰脂肪酶的活性。
Black beans red pigment as material, the three oleic acid glyceride as substrate, the effect of black beans red pigment of pancreatic lipase inhibition and its inhibition mechanism were studied by the enzyme catalytic reaction dynamics method, to further explore the mechanism of black beans red pigment control and treatment of obesity and provide theoretical basis for research and development related products. The research results showed that black beans red pigment in the mass concentration of 3 mg/m L, pH 7.5, 15 min, under the condition of 37 ℃ expressed best inhibiting effect on pancreatic lipase, inhibition rate was 66.67%, and the noncompetitive inhibition, half inhibitory concentration IC_（50）=2.3776 mg/m L, inhibition constants Ki=1.64 mg/m L. Ultraviolet absorption spectrum analysis showed that black bean red pigment by changing the conformation of pancreatic lipase, leading to the lower enzyme activity. Fluorescence spectrum analysis showed that black bean red pigment had fluorescence quenching effect on pancreatic lipase, as the static quenching, and with the increase of the concentration of the pancreatic lipase, the stronger the quenching effect, the points of binding sites n=0.48175, binding constant K A=3.224×10^4 L/mol. Results showed that black bean red pigment can be used as a plant source of pancreatic lipase inhibitor, can effectively control the activity of pancreatic lipase.
作者
褚盼盼
门玉倩
孔令悦
乔元彪
CHU Pan-pan, MEN Yu-qian, KONG Ling-yue, QIAO Yuan-biao(Department of Life Science, Luliang University, Lyuliang 03300)
出处
《食品科技》
CAS
北大核心
2018年第5期302-307,共6页
Food Science and Technology
基金
吕梁学院科研基金项目(ZRXN201510)
山西省高等学校科技创新项目(2013168)
关键词
黑豆红色素
胰脂肪酶
抑制率
催化反应动力学
black beans red pigment
pancreatic lipase
inhibition rate
catalytic reaction dynamics
