天然产物研究与开发 ›› 2022, Vol. 34 ›› Issue (4): 579-587.doi: 10.16333/j.1001-6880.2022.4.005

• 研究论文 • 上一篇    下一篇

蓝莓叶多酚对α-淀粉酶和α-葡萄糖苷酶的体外抑制活性研究

潘   玥1,2,刘小莉2,王   英2,夏秀东2,陶宁萍1,吴   寒2,刘思远1,2,周剑忠1,2,3*   

  1. 1上海海洋大学食品学院,上海 201306;2江苏省农业科学院农产品加工研究所,南京 210014;3江苏大学食品与生物工程学院,镇江 212013
  • 出版日期:2022-04-29 发布日期:2022-04-29
  • 基金资助:
    农业自主创新(CX(18)2017);江苏省科技计划(BE2020380)

Inhibitory effect of polyphenols from blueberry leaves on the activity of α-amylase and α-glucosidase in vitro

PAN Yue1,2,LIU Xiao-li2,WANG Ying2,XIA Xiu-dong2,TAO Ning-ping1,WU Han2,LIU Si-yuan1,2,ZHOU Jian-zhong1,2,3*#br#

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  1. 1College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2Agricultural Products Processing Institute,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;3School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China
  • Online:2022-04-29 Published:2022-04-29

摘要:

采用超声法提取蓝莓叶多酚,测定纯化前后提取物中总酚含量。以对α-淀粉酶和α-葡萄糖苷酶抑制作用为评价指标研究其体外降血糖活性,并运用液相色谱-质谱联用(LC-MS)法对蓝莓叶多酚的化学成分进行鉴定。通过不同的温度和不同的pH处理蓝莓叶多酚,探究它的稳定性。以阿卡波糖为阳性对照,半数抑制浓度(IC50)为α-淀粉酶和α-葡萄糖苷酶抑制活性评价指标,测定提取物的抑制活性。最后经酶促动力学与Lineweaver-Burk双倒数法探讨蓝莓叶多酚的抑制类型。结果表明,蓝莓叶多酚纯化后总酚含量、α-淀粉酶和α-葡萄糖苷酶抑制率分别较纯化前增加了41.19%、138.70%和12.42% 。蓝莓叶多酚在低温(30~50 ℃)和偏酸性(pH 2.0~8.0和3.0~5.0)环境下比较稳定,能够保持较高的α-淀粉酶和α-葡萄糖苷酶抑制活性。蓝莓叶多酚对α-淀粉酶和α-葡萄糖苷酶的IC50分别为10.926和7.276 μg/mL。动力学结果表明蓝莓叶多酚对两种酶的抑制作用均为混合型可逆抑制。以上结果表明蓝莓叶多酚提取物具有良好的体外降血糖活性,为蓝莓叶研究与开发提供理论性依据。

关键词: 蓝莓叶;多酚;α-淀粉酶;α-葡萄糖苷酶;抑制类型;动力学 

Abstract:

In this study,the polyphenols in blueberry leaves were extracted by ultrasonic method,and the total phenolic contents in the extracts before and after purification were determined.By using the liquid chromatography-mass spectrometry (LC-MS),the phenolic composition was first identified.Then,the stabilities of polyphenols during treatments at different temperatures and pH values were investigated.The in vitro hypoglycemic activity of the purified polyphenols was evaluated based on their inhibitory effects on α-amylase and α-glucosidase,where the acarbose was used as the positive control.As to determine the type of inhibitory effects of blueberry leaf polyphenols against the hypoglycemic-related enzymes,the enzymatic kinetics and Lineweaver-Burk double reciprocal method were used.The results showed that the total phenol content increased by 41.19%,and the α-amylase and α-glucosidase inhibitory activities of polyphenols increased by 138.70% and 12.42%,respectively,compared with those before purification.The blueberry leaf polyphenols were proved to be stable at low temperature (30-50 ℃) and acidic environment (pH 2.0-8.0 and 3.0-5.0),possessing the high α-amylase and α-glucosidase inhibitory activities (IC50 of 10.926 and 7.276 μg/mL,respectively) in a mixed-reversible manner.These above results indicated that the purified polyphenol extracts obtained from blueberry leaves had great in vitro hypoglycemic activities and provides the theoretical basis for the research and development of blueberry resources.

Key words: blueberry leaves, polyphenols, α-amylase, α-glucosidase, type of inhibition, dynamics

中图分类号:  TS201.1