食品与发酵工业 >

2025 , Vol. 51 >Issue 5: 140 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041162

研究报告

牡蛎肽和花色苷协同抑制胰脂肪酶的作用研究

  • 张萌萌 ,
  • 王婧 ,
  • 曹文红 ,
  • 周龙建 ,
  • 谭明堂 ,
  • 朱国萍 ,
  • 高加龙 ,
  • 林海生 ,
  • 郑惠娜 ,
  • 陈忠琴
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  • 1(广东海洋大学 食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东 湛江,524088)
    2(广东海洋大学深圳研究院,广东 深圳,518120)
第一作者:硕士研究生(陈忠琴讲师为通信作者,E-mail:chenzhongqin@gdou.edu.cn)

收稿日期: 2024-09-27

  修回日期: 2024-11-08

  网络出版日期: 2025-03-28

基金资助

国家自然科学基金项目(32201971);广东省基础与应用基础研究基金项目(2024A1515011763);广东省基础与应用基础研究基金项目(2021A1515110621);湛江市科技计划项目(2021E05017);湛江市海洋青年人才创新项目(2022E05010);广东海洋大学科研启动费资助项目(060302042007)

收起

Study on synergistic inhibition of pancreatic lipase by oyster peptides and anthocyanins

  • ZHANG Mengmeng ,
  • WANG Jing ,
  • CAO Wenhong ,
  • ZHOU Longjian ,
  • TAN Mingtang ,
  • ZHU Guoping ,
  • GAO Jialong ,
  • LIN Haisheng ,
  • ZHENG Huina ,
  • CHEN Zhongqin
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  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China)
    2(Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China)

Received date: 2024-09-27

  Revised date: 2024-11-08

  Online published: 2025-03-28

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摘要

该研究以牡蛎肽和花色苷为原料,探究牡蛎肽和花色苷对胰脂肪酶的协同抑制作用。采用Synergy Finder和Compusyn协同计算模型分析不同比例下牡蛎肽和花色苷的协同作用,利用酶抑制动力学探究牡蛎肽、花色苷及其协同复合物对胰脂肪酶的抑制类型,并通过多光谱学分析牡蛎肽与花色苷的相互作用。结果显示,牡蛎肽和花色苷对胰脂肪酶的半数抑制浓度分别为1.35、3.54 mg/mL。当质量浓度为0.8~3.2 mg/mL时,其最高单药和零相互作用力得分为17.781和11.208,具有较强的协同效果。通过计算不同浓度比例下复合物的联合指数值,发现牡蛎肽∶花色苷=1∶1(浓度比)时,牡蛎肽和花色苷的协同作用最强。酶抑制动力学结果表明牡蛎肽、花色苷及其协同复合物对胰脂肪酶的抑制方式包括混合型抑制和竞争性抑制。多光谱学实验结果表明,牡蛎肽和花色苷主要通过氢键、疏水作用以及静电相互作用形成非共价复合物,使得复合物疏水性降低,极性增加。以上结果表明牡蛎肽和花色苷具有良好的胰脂肪酶协同抑制作用,为其减肥降脂功能活性的深入研究提供了依据。

关键词： 牡蛎肽; 花色苷; 胰脂肪酶; 协同作用; 相互作用

本文引用格式

张萌萌 , 王婧 , 曹文红 , 周龙建 , 谭明堂 , 朱国萍 , 高加龙 , 林海生 , 郑惠娜 , 陈忠琴 . 牡蛎肽和花色苷协同抑制胰脂肪酶的作用研究[J]. 食品与发酵工业, 2025 , 51(5) : 140 -149 . DOI: 10.13995/j.cnki.11-1802/ts.041162

Abstract

In this study, oyster peptides and anthocyanins were used as raw materials to explore the synergistic inhibitory effects of oyster peptides and anthocyanins against pancreatic lipase.Synergy Finder and Compusyn collaborative calculation models were used to analyze the synergistic effects of oyster peptides and anthocyanins at different ratios and the enzyme inhibition kinetics was used to explore the types of inhibition of pancreatic lipase by oyster peptides, anthocyanins, and their synergistic complexes.The multi-spectroscopy approach was used to investigate the interactions between oyster peptides and anthocyanins.Results showed that the half-maximal inhibitory concentration of oyster peptides and anthocyanins against pancreatic lipase were 1.35 and 3.54 mg/mL, respectively.When the concentrations of oyster peptides and anthocyanins were between 0.8 and 3.2 mg/mL, their highest single agent and zero interaction potency scores were 17.781 and 11.208, indicating strong synergistic effect existed between oyster peptides and anthocyanins.By calculating the combination index values of oyster peptides and anthocyanins at different concentration ratios, it was found that when oyster peptide∶anthocyanin=1∶1 (concentration ratio), their synergistic effect was the strongest.Enzyme inhibition kinetics results showed that oyster peptides, anthocyanins, and their synergistic complexes inhibited pancreatic lipase in a mixed inhibition and competitive inhibition manner.The multi-spectroscopy analysis showed that oyster peptides and anthocyanins form non-covalent complexes mainly through hydrogen bonds, hydrophobic interactions, and electrostatic interactions, which reduced the hydrophobicity and increased the polarity of the complexes.The above results indicated that oyster peptides and anthocyanins had good synergistic inhibitory effects against pancreatic lipase, providing a basis for in-depth research on their weight loss and lipid-lowering functional activities.

Key words： oyster peptides; anthocyanins; pancreatic lipase; synergistic effect; interaction

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