Research on the Influences of Five Food-Borne Polyphenols on In Vitro Slow Starch Digestion and the Mechanism of Action
Research on the Influences of Five Food-Borne Polyphenols on In Vitro Slow Starch Digestion and the Mechanism of Action
复制标题
五种食源性多酚对淀粉体外慢消化的影响及作用机制研究
DOI：
10.1021/acs.jafc.9b01724
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发表时间：
2019-08-07
影响因子：
6.1
通讯作者：
Liu, Zelong
中科院分区：
文献类型：
--
作者：
Ren, Shuncheng;Li, Keke;Liu, Zelong
抑制淀粉消化可有效控制餐后血糖水平。本研究通过淀粉消化体外模拟试验，分析5种多酚（原花青素[PAs]、儿茶素[CA]、单宁酸[TA]、芦丁[RU]、槲皮素[QU]）与淀粉混合后的体外消化差异。从α -淀粉酶和α -葡萄糖苷酶的抑制作用、动力学、荧光猝灭和圆二色性等方面考察了这5种多酚与α -淀粉酶和α -葡萄糖苷酶的相互作用特征。结果表明，速食淀粉（RDS）含量降低，抗性淀粉（RS）含量升高。5种多酚均通过非竞争途径抑制α -淀粉酶活性，而通过竞争途径抑制α -葡萄糖苷酶活性。五种多酚类物质利用疏水效应与α -淀粉酶自发结合。PAs和QU与α -葡萄糖苷酶的相互作用被认为是范德华力和氢键，而CA和TA通过疏水效应与α -葡萄糖苷酶相互作用。这五种多酚都能引起酶的构象变化。
Inhibiting starch digestion can effectively control postprandial blood sugar level. In this study, the in vitro digestion differences among the mixtures of five polyphenols (i.e., procyanidins [PAs], catechin [CA], tannic acid [TA], rutin [RU], and quercetin [QU]) and starch were analyzed through an in vitro simulation test of starch digestion. The interaction characteristics of these five polyphenols with alpha-amylase and alpha-glucosidase were investigated in terms of the inhibition effect, dynamics, fluorescence quenching, and circular dichroism (CD). The results revealed that the rapidly digestible starch (RDS) contents decreased, while the resistant starch (RS) contents increased. All five polyphenols inhibited the alpha-amylase activity through the noncompetitive approach but inhibited the alpha-glucosidase activity through the competitive approach. Five polyphenols combined with alpha-amylase spontaneously by using the hydrophobic effect. The interaction of PAs and QU with alpha-glucosidase were recognized as van der Waals forces and H bonding, whereas CA and TA interacted with alpha-glucosidase through the hydrophobic effect. All five polyphenols can cause conformational changes in enzymes.