摘要
采用多种光谱技术手段研究苦荞中芦丁和槲皮素对淀粉消化酶的抑制效果和作用机制,及二者联合使用时的抑制效果。结果表明:芦丁和槲皮素对α-淀粉酶的抑制类型均为疏水相互作用力和以氢键为主要驱动力的竞争性抑制,半抑制浓度分别为0.36 mg/mL和0.22 mg/mL;对α-葡萄糖苷酶均为通过氢键结合的混合型抑制,半抑制浓度分别为1.30 mg/mL和0.362 mg/mL。同时,二者均能与α-淀粉酶和α-葡萄糖苷酶结合形成复合物从而抑制酶的活性,且只存在一个(或一类)作用位点;二者按照不同浓度比联合使用均可对α-淀粉酶和α-葡萄糖苷酶产生协同抑制的作用,当二者浓度比为7∶1和3.6∶18时,对α-淀粉酶和α-葡萄糖苷酶的联合指数分别达到0.20和0.22,苦荞中黄酮对两种消化酶达到最佳协同抑制效果。本研究为进一步阐明黄酮与淀粉消化酶相互作用机制提供一定理论基础,对指导富含黄酮食药同源植物的加工利用具有较高的指导价值,有利于促进苦荞产业的良性循环。
A variety of spectroscopic techniques were used to study the inhibitory effect and mechanism of rutin and quercetin on starch-digesting enzymes and their combined effect.The results showed that the types of inhibition of rutin and quercetin onα-amylase were competitive,mainly driven by hydrophobic interactions and hydrogen bonds,and the half maximum inhibitory concentrations(IC)were 0.36 and 0.22 mg/mL,respectively.The inhibition ofα-glucosidase by rutin and quercetin was of mixed type,driven by hydrogen bonds,and the ICwere 1.30 and 0.362 mg/mL,respectively.Moreover,both flavonoids could combine withα-amylase andα-glucosidase at only one/kind of action site to form a complex,thus inhibiting the activity of the enzymes,and their combinations in different proportions had a synergistic inhibitory effect onα-amylase andα-glucosidase.When the concentration ratio between rutin and quercetin was 7:1 and3.6:18,the combination index forα-amylase andα-glucosidase was 0.20 and 0.22,respectively,showing the best synergistic inhibitory?effect.?This?study?provides?a?theoretical?basis?for?further?research?on?the?interaction?mechanism?between?flavonoids and starch-digesting enzymes,is meaningful for guiding the processing and utilization of edible and medicinal plants rich in flavonoids,?and?helps?to?promote?the?virtuous?cycle?of?the?tartary?buckwheat?industry.
作者
周一鸣
马思佳
蒋晴怡
周小理
李云龙
ZHOU Yiming;MA Sijia;JIANG Qingyi;ZHOU Xiaoli;LI Yunlong(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Shanghai University Think Tank,Institute of Beautiful China and Ecological Civilization,Shanghai Institute of Technology,Shanghai 201418,China;Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第18期30-37,共8页
Food Science
基金
上海市自然科学基金项目(20ZR1455800)
国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-07-E-2)
国家自然科学基金面上项目(31871805)。
关键词
苦荞
黄酮
Α-淀粉酶
Α-葡萄糖苷酶
抑制
tartary?buckwheat
flavonoids
α-amylase
α-glucosidase
inhibition
