欧李原花青素对马铃薯淀粉消化的影响

Study on the effect of prunus proanthocyanidins on the digestion of potato starch

向马铃薯(青薯9号)中添加不同比例的欧李果实原花青素,通过体外模拟消化实验,研究分析了欧李原花青素与马铃薯淀粉复合后的消化特性,并通过扫描电子显微镜(scanning electron microscope,SEM)、X-射线衍射(X-ray diffraction,XRD)、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)和AutoDock Vina软件等探究欧李原花青素抑制马铃薯中淀粉消化的机理。结果表明,随着欧李原花青素添加量的增加马铃薯中慢消化淀粉(readily digestible starch,RDS)含量显著降低,慢消化淀粉(slowly digestible starch,SDS)和抗性淀粉(resistant starch,RS)含量升高。FTIR和XRD结果说明,欧李原花青素可能以氢键等非共价作用力与马铃薯中的淀粉结合。另外利用AutoDock Vina软件对欧李原花青素与α-淀粉酶进行分子模拟对接处理。结果表明,对接位点位于淀粉酶蛋白结构的疏水空腔内,且欧李原花青素通过共价结合和非共价作用抑制了α-淀粉酶活性。

Different proportions of plum fruit proanthocyanidins were added to the potato(Qingshu No.9).Through in vitro simulated digestion experiments,the digestion characteristics of plum proanthocyanidins combined with potato starch were studied and analyzed.Scanning electron microscope(SEM),X-ray diffraction(XRD),Fourier transform infrared spectroscopy(FTIR),and AutoDock Vina software explored the mechanism of plum proanthocyanidins inhibiting starch digestion in potatoes.Results showed that the slow digestion starch(RDS)content in potatoes decreased significantly with the increase of the amount of plum proanthocyanidin,while the slow digestion starch(SDS)and resistant starch(RS)content increased.The results of FTIR and XRD indicated that the plum proanthocyanidins may combine with potato starch through non-covalent forces such as hydrogen bonds.In addition,AutoDock Vina software was used to carry out molecular simulation docking treatment of plum proanthocyanidin and α-amylase.Results showed that the docking site was located in the hydrophobic cavity of the amylase protein structure,and the plum proanthocyanidins inhibited theα-amylase activity through covalent binding and non-covalent effects.