食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 53 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031927

研究报告

枇杷抑制α-葡萄糖苷酶和α-淀粉酶活性部位的筛选及其酶动力学

  • 魏爱红 ,
  • 李晓虹 ,
  • 曾煌 ,
  • 梁淑荷 ,
  • 林展雯 ,
  • 庄远杯 ,
  • 张声源
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  • 1(广东省山区特色农业资源保护与精准利用重点实验室(嘉应学院),广东 梅州, 514015)
    2(嘉应学院 医学院客家药用生物资源研究所,广东 梅州,514031)
    3(嘉应学院 医学院分子生物学中心实验室,广东 梅州,514031)
第一作者:学士,助理实验师(张声源副教授为通信作者,E-mail:mcdullzhang@yeah.net)

收稿日期: 2022-04-11

  修回日期: 2022-05-06

  网络出版日期: 2023-04-06

基金资助

国家自然科学基金青年基金项目(81703662);嘉应学院科研项目(2021KJY06);梅州市医药卫生科研课题 (2021-B-63);梅州市应用型科技专项资金项目(2020B0205004,2021B0201001);广东省大学生创新创业项目(202110582008,202010582269)

收起

Screening of effective fraction from Eriobotrya japonica (Thunb.) Lindl with inhibiting activity against α-glucosidase and α-amylase and its inhibition kinetics

  • WEI Aihong ,
  • LI Xiaohong ,
  • ZENG Huang ,
  • LIANG Shuhe ,
  • LIN Zhanwen ,
  • ZHUANG Yuanbei ,
  • ZHANG Shengyuan
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  • 1(Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic Agricultural Resources in Mountainous Areas, Jiaying University, Meizhou 514015, China)
    2(Institute of Hakka Medicinal Bio-resources, Medical College, Jiaying University, Meizhou 514031, China)
    3(Central Laboratory of Molecular Biology, Medical College, Jiaying University, Meizhou 514031, China)

Received date: 2022-04-11

  Revised date: 2022-05-06

  Online published: 2023-04-06

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摘要

比较研究枇杷不同药用部位(根、茎、叶、花、果肉、种子)醇提取物对α-葡萄糖苷酶和α-淀粉酶抑制活性,并探究最强活性部位及其总黄酮的酶促反应动力学特征。采用95%乙醇超声提取制备枇杷不同药用部位醇提取物,超声辅助浸提并经AB-8大孔树脂制备总黄酮,利用紫外光谱法测定α-葡萄糖苷酶和α-淀粉酶抑制活性,通过酶促动力学方法与Lineweaver-Burk曲线推断酶抑制类型。结果表明,枇杷不同药用部位醇提取物均具有一定的α-葡萄糖苷酶和α-淀粉酶抑制活性,α-葡萄糖苷酶抑制活性强弱依次为花＞茎＞根＞叶＞果肉＞种子,α-淀粉酶抑制活性强弱依次为根＞茎＞花＞叶＞果肉＞种子。枇杷花醇提取物、枇杷花总黄酮对α-葡萄糖苷酶抑制活性半抑制浓度(half inhibitory concentration,IC50)值分别为(4.65±0.35)、(0.017 4±0.003 5) g/L,均为可逆非竞争性抑制类型;对α-淀粉酶抑制活性IC50值分别为(14.41±0.59)、(1.57±0.03)g/L,均为可逆非竞争性抑制类型。枇杷根对α-淀粉酶抑制活性最强,IC50值为(1.51±0.24)g/L,为可逆竞争性抑制类型。该研究结果为枇杷作为降血糖食品药品的开发利用提供了科学依据。

关键词： 枇杷; α-葡萄糖苷酶; α-淀粉酶; 酶促动力学; Lineweaver-Burk曲线

本文引用格式

魏爱红 , 李晓虹 , 曾煌 , 梁淑荷 , 林展雯 , 庄远杯 , 张声源 . 枇杷抑制α-葡萄糖苷酶和α-淀粉酶活性部位的筛选及其酶动力学[J]. 食品与发酵工业, 2023 , 49(5) : 53 -59 . DOI: 10.13995/j.cnki.11-1802/ts.031927

Abstract

To compare the inhibitory activities of alcohol extracts from different medicinal parts (roots, stems, leaves, flowers, pulp, seeds) of Eriobotrya japonica(Thunb.) Lindl on α-glucosidase and α-amylase, and to explore the enzymatic activity of the strongest active parts and their total flavonoids Reaction kinetic characteristics. The alcoholic extracts of different medicinal parts of E. japonica were prepared by ultrasonic extraction with 95% ethanol, and the total flavonoids were prepared by ultrasonic-assisted extraction and AB-8 macroporous resin. The inhibitory activities of α-glucosidase and α-amylase were determined by ultraviolet spectroscopy. The type of enzymatic inhibition was inferred by enzymatic kinetics method and Lineweaver-Burk curve. The results showed that the alcohol extracts from different medicinal parts of E. japonica had certain α-glucosidase and α-amylase inhibitory activities, and the order of α-glucosidase inhibitory activity was flower>stem>root>leaf>pulp>seeds, the order of α-amylase inhibitory activity was root>stem>flower>leaf>pulp>seed. The α-glucosidase inhibitory activity IC50 values of E. japonica flower alcohol extract and E. japonica flower total flavonoids were (4.65±0.35) g/L and (0.017 4±0.003 5) μg/mL, all of which were reversible and non-competitive inhibition types; The IC50 values of α-amylase inhibitory activity were (14.41±0.59) g/L and (1.57±0.03) g/L, both of which were reversible and non-competitive inhibition types. The E. japonica root had the strongest inhibitory activity on α-amylase, with IC50 value of (1.51±0.24) g/L, which was a reversible competitive inhibition type. The results of this study provide a scientific basis for the development and utilization of loquat as a hypoglycemic food and drug.

Key words： Eriobotrya japonica (Thunb.)Lindl; α-glucosidase; α-amylase; enzyme reaction kinetics; Lineweaver-Burk

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