石榴皮提取物的酶抑制作用研究

Study on Effect of Pomegranate Pind Extracts on Enzyme Inhibitory

[目的]研究石榴皮提取物对α-淀粉酶和α-葡萄糖苷酶的抑制作用。[方法]以液固比、提取时间、微波功率3个因素,石榴皮多酚为响应值进行Box-Behnken设计,对石榴皮进行提取。以淀粉和PNPG为底物,构建符合人体糖尿病病理的生理特征、更加具有临床意义的高通量体外筛选模型。[结果]结果表明,石榴皮提取物对α-淀粉酶的抑制作用随浓度的增加而增加,60 mg/ml时达39.55%;石榴皮提取物对α-葡萄糖苷酶的抑制作用,浓度在1~10μg/ml时,其抑制率与浓度呈线性关系;当浓度≥10μg/ml时,其增大趋势趋于平缓。提取物浓度在10μg/ml时,其抑制率达90%。[结论]石榴皮提取物对α-淀粉酶和α-葡萄糖苷酶都有不同程度的抑制作用,是潜在的降糖功能因子。

[Objective]The purpose of this research was to study the inhibitory effect of pomegranate rind extracts on α-amylase and α-glucosidase. [Method] The effect of microwave frequency,ratio of solvent to material and extracting time on yield of polyphenols were discussed.The Box-Behnken design was applied to fit a response surface function.Take the starch and PNPG as the substrate,constructing a reliable high-throughput way for screening α- amylase and α-glucosidase inhibitors. [ Result ] The results showed that its inhibitory rate on α-amylase increased along with increasing concentration, and the inhibition of pomegranate rind peel extracts at 60 mg/ml was 39.55 %. The inhibitory rate on α- glucosidase increased along with increasing concentration at 1 - 10μg/nil, while the concentration ≥ 10 μg/ml, it changed gently. The inhibition rate of pomegranate rind extracts at 10 μg/ml was 90%. [ Conclusion]The pomegranate rind extracts have inhibitory effect on α-amylase and α-glucosidase, it＇s a potential functional factor for decreasing bloodsugar.