滇橄榄鲜果中多酚提取物的降血糖机制研究

Study on Hypoglycemic Mechanism of Polyphenol Extract from Fresh Fruit of Phyllanthus emblica L.

滇橄榄作为第一批被列为药食同源的食物之一,含有丰富的多酚类物质,具有显著的降血糖作用。然而,尚不清楚哪些确切的活性成分是降血糖的主要原因。本研究通过超高效液相色谱-离子淌度-四极杆飞行时间质谱分析多酚提取物成分,发现了7种主要的酚类化合物。酶动力学分析表明多酚提取物对α-葡萄糖苷酶的抑制机制是混合型抑制,主要通过氢键相互作用结合,对α-淀粉酶的抑制机制是竞争性抑制作用。分子对接进一步阐明了酚类成分降血糖的构效关系。这项研究深入了解了滇橄榄鲜果中多酚提取物各成分降血糖作用的潜在机制。

Phyllanthus emblica L.,as one of the first batch of food and medicine homologous foods,are rich in polyphenols and have significant hypoglycemic effects.However,it is not clear which exact active ingredients are the main reasons for lowering blood glucose.In this study,ultra-performance liquid chromatography-ion mobility-quadrupole time-of-flight mass spectrometry was used to analyze the components of polyphenol extracts,and seven major phenolic compounds were found.Enzyme kinetics analysis showed that the inhibition mechanism of polyphenol extract onα-glucosidase was mixed inhibition,mainly through hydrogen bond interaction,and the inhibition mechanism onα-amylase was competitive inhibition.Molecular docking further clarified the structure-activity relationship of phenolic compounds.This study deeply understood the potential mechanism of hypoglycemic effect of polyphenol extracts from fresh fruit of Phyllanthus emblica L..