摘要
α-葡萄糖苷酶可水解寡糖的α-1,4糖苷键,抑制其活性可降低餐后血糖水平。通过酶促动力学和荧光猝灭反应研究了荔枝壳游离酚和结合酚对α-葡萄糖苷酶的抑制作用。结果表明,荔枝壳游离酚和结合酚对α-葡萄糖苷酶活性均具有抑制作用,其半数抑制浓度(IC50)分别为11μg/mL和112μg/mL;游离酚和结合酚对α-葡萄糖苷酶的抑制作用均为混合型抑制,前者对α-葡萄糖苷酶的荧光猝灭为静态猝灭,后者为静-动态联合猝灭,两者与α-葡萄糖苷酶的结合位点数为1。综上所述,荔枝壳游离酚对α-葡萄糖苷酶具有更强的抑制效果,对降低餐后血糖水平具有积极的作用。
a-glucosidase could hydrolyze the α-1,4 linkages of oligosaccharides. Inhibition of a-glucosidase activity might suppress postprandial hyperglycemia. This study was to investigate the inhibitory effect of the phenolics extracted from litchi pericarp on a-glycosidase by inhibition kinetic analysis and fluorescence quenching assay. Our results showed that both of free and bound phenolics from litchi pericarp inhibited the activity of a-glycosidase with the IC50 value of 11 μg/mL and 112 μg/mL, respectively. The inhibitory modes all belonged to a mixed type of inhibition. The free phenolics exhibited a strong static fluorescence quenching, while the bound phenolics displayed a static-dynamic quenching. The number of binding sites of both free and bound phenolics were one. Taken together, this work indicated that the free phenolics showed a stronger inhibitory effect on a-glycosidase compared to bound phenolics, which had a positive role in suppressing postprandial hyperglycemia.
出处
《食品科技》
CAS
北大核心
2017年第5期174-179,共6页
Food Science and Technology
基金
国家自然科学基金项目(31501541)
公益性行业(农业)科研专项(201503142)
广东省自然科学基金项目(2015A030312001)
关键词
荔枝壳
游离酚
结合酚
Α-葡萄糖苷酶
抑制
荧光猝灭
litchi pericarp
free phenolics
bound phenolics
α-glycosidase
inhibition
fluorescence quenching
