Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme
Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme
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DOI：
10.1016/j.foodchem.2021.130762
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发表时间：
2021-08-12
期刊：
影响因子：
8.8
通讯作者：
Qiu, Ju
中科院分区：
文献类型：
--
作者：
Wang, Libo;Wang, Lijuan;Qiu, Ju
黄酮类化合物对淀粉消化率的抑制作用是众所周知的，但其作用机制尚不清楚。本研究以苦荞麦淀粉为原料，研究了不同浓度的槲皮素和芦丁对苦荞麦淀粉消化率的影响。结果表明，槲皮素和芦丁通过改变结合态的淀粉结构和抑制游离态的消化酶活性来降低淀粉的消化，其中，槲皮素的作用强于芦丁。分子对接和饱和转移核磁共振(STD-核磁共振)分析表明，芦丁和槲皮苷不同的结合部位是由于其糖苷结构上的羟基和氢键所致。芦丁主要通过糖苷结构上的C-H和O-H与酶相互作用，产生空间位阻，限制了槲皮素组分的抑制作用。芦丁的糖苷结构减弱了芦丁对游离形式消化酶的抑制作用，而不影响其与淀粉结合形式的抗消化作用。
Inhibitory effects of flavonoids on starch digestibility were well known, but the structural mechanism was not clear. This study was focused on the diverse effect of quercetin and rutin on digestibility of Tartary buckwheat starch. Results showed that quercetin and rutin reduced the starch digestion by altering starch structure in bound forms and inhibiting digestive enzyme activity in free forms simultaneously, and quercetin showed a stronger effect than rutin. Molecular docking and saturation transfer difference-nuclear magnetic resonance (STD-NMR) revealed different binding site of rutin from quercetin was due to its hydroxyl and hydrogen on the glycoside structure. Rutin interacted with enzymes mainly by C-H and O-H on the glycoside structure which induced steric hindrance and restricted the inhibitory effect of quercetin fraction. The glycoside structure weakened inhibition of rutin on digestive enzymes in free forms rather than influence its anti-digestive effects in bound forms with starch.