Food and Fermentation Industries >

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

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

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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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

Cite this article

ZHANG Mengmeng , WANG Jing , CAO Wenhong , ZHOU Longjian , TAN Mingtang , ZHU Guoping , GAO Jialong , LIN Haisheng , ZHENG Huina , CHEN Zhongqin . Study on synergistic inhibition of pancreatic lipase by oyster peptides and anthocyanins[J]. Food and Fermentation Industries, 2025 , 51(5) : 140 -149 . DOI: 10.13995/j.cnki.11-1802/ts.041162

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