没食子酸对α-淀粉酶和α-葡萄糖苷酶的抑制作用及机理

摘要/Abstract

摘要： 抑制α-淀粉酶和α-葡萄糖苷酶的活性被认为是控制血糖水平的有效策略。本实验从抑制率、抑制动力学、紫外光谱、荧光光谱、圆二色光谱及分子模拟几个方面出发研究没食子酸对α-淀粉酶和α-葡萄糖苷酶的抑制作用和机理。结果表明，没食子酸对α-淀粉酶和α-葡萄糖苷酶有良好的效果，半数抑制浓度分别为0.72 ± 0.01 mM和0.59 ± 0.02 mM，以非竞争方式抑制α-淀粉酶，以混合竞争方式抑制α-葡萄糖苷酶。紫外光谱法和荧光猝灭实验结果表明，没食子酸通过改变α-淀粉酶和α-葡萄糖苷酶芳香族氨基酸残基周围的微环境，从而静态猝灭酶的荧光特性。圆二色光谱分析表明，没食子酸能使α-淀粉酶和α-葡萄糖苷酶α-螺旋结构含量减少， β-折叠、β-转角和无规则卷曲结构含量增加，导致酶构象的改变。分子对接结果显示没食子酸与α-淀粉酶和α-葡萄糖苷酶的结合主要是通过氢键和疏水相互作用。

关键词: α-淀粉酶, α-葡萄糖苷酶, 抑制作用, 光谱, 分子对接

Abstract: Inhibition of α-amylase and α-glucosidase activities is considered an effective strategy for controlling blood glucose levels. In this experiment, the inhibitory effects and mechanisms of gallic acid on α-amylase and α-glucosidase were investigated in terms of inhibition rate, inhibition kinetics, UV spectra, fluorescence spectra, circular dichroism spectra, and molecular simulations. The results showed that gallic acid had good effects on α-amylase and α-glucosidase, with half inhibition concentrations of 0.72 ± 0.01 mM and 0.59 ± 0.02 mM, respectively, inhibiting α-amylase in a non-competitive manner and α-glucosidase in a mixed competitive manner. The results of UV spectrometry and fluorescence burst experiments indicated that gallic acid statically bursts the fluorescence properties of the enzymes by altering the microenvironment around the aromatic amino acid residues of α-amylase and α-glucosidase. Circular dichroism spectroscopy showed that gallic acid reduced the content of α-helix structure and increased the content of β-sheet, β-turn and random coil structure of α-amylase and α-glucosidase, leading to the change of enzyme conformation. The molecular docking results showed that gallic acid bound to α-amylase and α-glucosidase mainly through hydrogen bonding and hydrophobic interactions. Therefore, this study could provide a theoretical basis for the development of gallic acid as an auxiliary hypoglycemic health food or drug.

Key words: α-amylase, α-glucosidase, inhibition, spectroscopy, molecular docking

中图分类号:

TS201.4

沈荷玉李梦阳敖婧芳王军徐怀德罗安伟. 没食子酸对α-淀粉酶和α-葡萄糖苷酶的抑制作用及机理[J]. 食品科学, 0, (): 0-0.

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