Abstract: Objective: To investigate the inhibitory effect of anthocyanins from the fruit of Lycium ruthenicum Murr. on pancreatic lipase activity. Methods: The inhibitory activity of the anthocyanins on pancreatic lipase was determined by spectrophotometry. The interaction effect between them was studied by ultraviolet spectroscopy and fluorescence spectroscopy. Results: The anthocyanins had a certain inhibitory effect on pancreatic lipase activity. The half-maximum inhibition concentration (IC50) was (2.84 ± 0.45) mg/mL and the inhibition was reversible and competitive. Ultraviolet and fluorescence spectra showed that the anthocyanins could result in π→π* transition of peptide bond C=O groups in pancreatic lipase, a decrease the content of alpha-helix and quenching of endogenous fluorescence. Thermodynamic parameters analysis showed that the anthocyanins and pancreatic lipase interacted mainly through hydrogen bond and Van der Waals force. Conclusion: The anthocyanins from L. ruthenicum Murr. fruit can bind to pancreatic lipase and thereby inhibit its activity.

Key words: Lycium ruthenicum Murr., anthocyanins, pancreatic lipase, inhibitory effect