黑果枸杞花色苷提取物对胰脂肪酶活性的影响

doi:10.7506/spkx1002-6630-20190620-234

食品科学 ›› 2020, Vol. 41 ›› Issue (5): 8-14.doi: 10.7506/spkx1002-6630-20190620-234

黑果枸杞花色苷提取物对胰脂肪酶活性的影响

张静，米佳，禄璐，罗青，闫亚美，冉林武，金波，曹有龙

（1.宁夏医科大学公共卫生与管理学院，宁夏银川 750004；2.宁夏农林科学院枸杞工程技术研究所，宁夏银川 750002；3.宁夏医科大学实验动物中心，宁夏银川 750004）

出版日期:2020-03-15 发布日期:2020-03-23
基金资助:
国家自然科学基金地区科学基金项目（81360424）；宁夏自治区重点研发计划重大（重点）项目（2019BFG02026）；宁夏回族自治区全产业链创新示范项目（QCYC-2018-05）；宁夏农林科学院先导资金项目（NKYJ-18-15）

Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity

ZHANG Jing, MI Jia, LU Lu, LUO Qing, YAN Yamei, RAN Linwu, JIN Bo, CAO Youlong

(1. College of Public Health and Management, Ningxia Medical University, Yinchuan 750004, China; 2. Institute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China; 3. Laboratory Animal Center, Ningxia Medical University, Yinchuan 750004, China)

Online:2020-03-15 Published:2020-03-23

摘要/Abstract

摘要： 目的：探究黑果枸杞花色苷提取物对胰脂肪酶活性的抑制作用。方法：提取黑果枸杞花色苷，采用分光光度法测定黑果枸杞花色苷提取物对胰脂肪酶的抑制活性；紫外光谱法和荧光光谱法研究黑果枸杞花色苷提取物与胰脂肪酶作用的特性。结果：黑果枸杞花色苷提取物对胰脂肪酶的活性具有一定的抑制作用，半抑制质量浓度为（2.84±0.45）mg/mL，抑制类型为可逆型竞争性抑制。紫外光谱和荧光光谱分析显示黑果枸杞花色苷提取物能使胰脂肪酶肽键C＝O基团发生π→π*跃迁，α-螺旋含量降低，内源荧光发生猝灭。热力学参数显示黑果枸杞花色苷提取物与胰脂肪酶之间的作用力主要是氢键和范德华力。结论：黑果枸杞花色苷提取物能与胰脂肪酶相结合，进而抑制胰脂肪酶的活性。

关键词: 黑果枸杞, 花色苷, 胰脂肪酶, 抑制作用

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

中图分类号:

TS201.2

张静，米佳，禄璐，罗青，闫亚美，冉林武，金波，曹有龙. 黑果枸杞花色苷提取物对胰脂肪酶活性的影响[J]. 食品科学, 2020, 41(5): 8-14.

ZHANG Jing, MI Jia, LU Lu, LUO Qing, YAN Yamei, RAN Linwu, JIN Bo, CAO Youlong. Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity[J]. FOOD SCIENCE, 2020, 41(5): 8-14.

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黑果枸杞花色苷提取物对胰脂肪酶活性的影响

Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity

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