摘要
为了评价杨梅果实花色苷提取物(AECBF)的体外降糖活性,研究AECBF体外对α-淀粉酶和α-葡萄糖苷酶的抑制作用及其动力学,以及对人肝癌HepG2细胞葡萄糖摄入和消耗的影响。结果表明:AECBF对α-淀粉酶和α-葡萄糖苷酶均具有较强的抑制作用,其IC50值分别为22.54μg/mL和3.51μg/mL,酶促抑制动力学结果显示:其对2种酶的抑制类型均为混合型,对于α-淀粉酶,竞争性抑制占主体,而对于α-葡萄糖苷酶,反竞争性抑制是主要的。此外,0.1~10μg/mL的AECBF作用HepG2细胞24 h,未显示出明显细胞毒性(P>0.05),而1~5μg/mL的AECBF作用24 h可显著增加HepG2细胞葡萄糖摄入和消耗(P<0.05),且与未干预组比较,HepG2细胞葡萄糖摄入水平和葡萄糖消耗量分别在AECBF质量浓度为2μg/mL和5μg/mL时最高,分别增加了72%和44%。这些研究结果说明杨梅花色苷体外具有显著的降糖活性。
Inhibition and kinetics ofα-amylase andα-glucosidase,as well as glucose uptake and consumption of human hepatoma HepG2 cell were investigated to assess the in vitro glucose-lowering effect of anthocyanin extract of Chinese bayberry(Myrica rubra Sieb.et Zucc.)fruit(AECBF).The results showed that AECBF exhibited potently inhibitory effect onα-amylase andα-glucosidase,with IC50 value of 22.54μg/mL and 3.51μg/mL,respectively.The results of enzymatic inhibition kinetics indicated that bothα-amylase andα-glucosidase gave a mixed-type inhibition,and competitive inhibition was predominant inα-amylase while uncompetitive inhibition inα-glucosidase.In addition,no obvious cytotoxicity of HepG2 was observed after treated with AECBF for 24 h,ranged from 0.1μg/mL to 10μg/mL(P>0.05),and glucose uptake and consumption of HepG2 cells were increased notably after treatment with 1μg/mL to 5μg/mL for 24 h(P<0.05).Compared to normal control,AECBF-treated HepG2 cells gained the maximum glucose uptake and glucose consumption at 2μg/mL and 5μg/mL,respectively,corresponding to an increase by 72%and 44%,respectively.These results indicated that Chinese bayberry anthocyanin exhibits potent in vitro hypoglycemic activities.
作者
章鸿彬
刘合生
陈杨
蔡将波
曹少谦
戚向阳
Zhang Hongbin;Liu Hesheng;Chen Yang;Cai Jiangbo;Cao Shaoqian;Qi Xiangyang(College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,Zhejiang)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第8期155-163,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省“生物工程”一流学科开放基金项目(KF2021003)
浙江省自然科学基金一般项目(LY19C200004)。
关键词
杨梅果实
花色苷
淀粉消化酶
抑制动力学
葡萄糖摄入和消耗
bayberry fruit
anthocyanins
starch-digesting enzymes
inhibition kinetics
glucose uptake and consumption
