New insights into the interactions between dark blue pigment from Vaccinium bracteatum Thunb leaves and digestive enzymes

The dark blue pigment from Vaccinium bracteatum Thunb.leaves(VBTL)is a healthy ingredient for controlling postprandial blood glucose during the stage of dietary carbohydrate digestion.Our previous study has proved that the dark blue pigment has an inhibition effect on pancreaticα-amylase.However,the influence on other digestive enzymes(α-glucosidases,trypsin,andα-chymotrypsin)is still unclear.Therefore,this research evaluated the impact of this dark blue pigment on the three digestive enzymes during in-vitro digestion.The effects of dark blue pigment on the activities and conformations of theα-glucosidase,trypsin,andα-chymotrypsin were confirmed by multi-spectroscopic techniques and molecular docking.The results showed that this pigment possessed a higher inhibition ability on theα-glucosidase.The complexes of three enzymes and the pigment all resulted in the changes in fluorescence quenching and secondary structures of these complexes.However,the interactions between two proteolytic enzymes and pigment slightly impacted their activities.Additionally,molecular docking suggested that the complex betweenα-glucosidase and pigment formed hydrogen bonds and hydrophobic interactions in the substrate-binding pocket.These findings provide creative insight into the VBTL dark blue pigment controlling postprandial hyperglycemia without side effects on the proteolytic enzymes.

乌饭树树叶蓝黑色素对α-葡萄糖苷酶的抑制活性研究

目的:研究乌饭树树叶蓝黑色素对α-葡萄糖苷酶活性的影响以验证其对调节餐后血糖的有益作用。方法:通过富集乌饭树树叶中环烯醚萜苷化合物与外源游离氨基化合物反应制备蓝黑色素,探究其对α-葡萄糖苷酶活性的影响,采用Lineweaver-Burk双倒数曲线法和荧光发射光谱法分析其抑制动力学及其相互作用。结果:乌饭树树叶蓝黑色素对α-葡萄糖苷酶活性具有较好的抑制作用,抑制活性随色素浓度的增加逐渐升高,IC_(50)值为0.373 mg/mL。抑制动力学研究表明蓝黑色素属于竞争性和非竞争性的混合抑制类型,荧光光谱结果分析表明色素可导致α-葡萄糖苷酶分子结构解折叠而使其失活。结论:乌饭树树叶蓝黑色素表现出的α-葡萄糖苷酶抑制活性可辅助调节餐后血糖。

乌饭树树叶蓝黑色素对大米蛋白理化性质的影响

目的:研究乌饭树树叶蓝黑色素对大米蛋白组分结构性质和乳化性质的改善作用。方法:以乌饭树树叶为原料制备蓝黑色素,以乌米饭中大米蛋白为研究对象,模拟乌米饭染色过程并分析染色前后大米蛋白结构性质和乳化性质的变化。结果:乌饭树树叶蓝黑色素可与大米蛋白形成二元复合物,导致色度L*值和b*值降低,复合物颜色向蓝黑色转变。色素—蛋白复合物溶解度增加,而持油性显著降低。利用圆二色光谱分析大米蛋白二级结构,发现其α-螺旋与β-折叠的相对含量下降,β-转角和无规卷曲的相对含量上升。当色素质量分数低于1.5%时,起泡稳定性升高,而起泡性、乳化性和乳化稳定性降低。当色素质量分数高于1.5%后,起泡稳定性下降,起泡性、乳化性和乳化稳定性升高。结论:乌饭树树叶蓝黑色素通过改变大米蛋白二级结构可改善其乳化性质。

中国古代人造硅酸铜钡颜料模拟制备研究

中国古代人造硅酸铜钡颜料主要包括三种,紫色的中国紫(BaCuSi2O6)、浅蓝色的中国蓝(BaCuSi4O10)和蓝色的中国深蓝(BaCu2Si2O7),这三种颜料在战国晚期至东汉晚期的中国大量使用。本文在对大量古代硅酸铜钡颜料样品分析研究的基础上,探讨了该类颜料的原料、烧制温度以及坩埚对模拟制备的影响。用石英粉作为硅源,铜绿和氧化铜作为铜源,硫酸钡、碳酸钡和氧化钡作为钡源,氧化铅作为铅源,模拟制备出了三种古代人造硅酸铜钡颜料,即中国紫(BaCuSi2O6)、中国蓝(BaCuSi4O10)和中国深蓝(BaCu2Si2O7)。