Study on the stability of four flavonoid glycoside components in Myrica Rubra pomace and their mechanism of in vitro hypoglycaemic activity

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Siyi Tian, Guoli Chang, Yannan Xiang, Chenggang Cai, Xinyu Luo, Ruiyu Zhu, Hailong Yang, Haiyan Gao
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Abstract

In order to investigate the hypoglycaemic mechanism and potential applications of four hypoglycaemic flavonoid glycosides, namely myricitrin, Cyanidin-3-O-glucoside (C3G), hyperoside and quercitrin in Myrica rubra pomace, the stability of these four flavonoid glycosides and their binding mechanisms were studied using molecular docking. The results demonstrated that pH value affects on the stability of these four components in M. rubra pomace. C3G exhibited the most significant inhibitory effect on α-glucosidase at pH 5, with myricitrin, hyperoside and quercitrin showing the highest inhibitory effect at pH 7. Moreover, an increase in temperature and storage time reduced the inhibitory effect of these four glycosidic components on α-glucosidase. Molecular docking analysis revealed that myricitrin formed hydrogen bonds with the active site residues of α-glucosidase, namely Phe550, Ile552, Asp555, Ser574 and Arg576, and also engaged in hydrophobic interactions with Lys551. Hyperoside formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys50 and exhibited π-cation interaction with Lys53. Quercitrin formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys500 and established salt bridges with Lys50. C3G formed hydrogen bonds and hydrophobic interactions with α-glucosidase and showed π-π interactions with Phe301. These findings will provide valuable insights for the application of these four chemicals.

Abstract Image

对红豆蔻果渣中四种黄酮苷成分的稳定性及其体外降血糖活性机制的研究
摘要 为了研究红叶连翘果渣中的四种降血糖黄酮苷(即三尖杉酯苷、花青素-3-O-葡萄糖苷(C3G)、金丝桃苷和槲皮苷)的降血糖机制和潜在应用,采用分子对接法研究了这四种黄酮苷的稳定性及其结合机制。结果表明,pH 值会影响这四种成分在红豆杉渣中的稳定性。在 pH 值为 5 时,C3G 对α-葡萄糖苷酶的抑制作用最明显;在 pH 值为 7 时,米果苷、金丝桃苷和槲皮苷的抑制作用最强;此外,温度和储存时间的增加会降低这四种苷类成分对α-葡萄糖苷酶的抑制作用。分子对接分析表明,myricitrin 与α-葡萄糖苷酶的活性位点残基(即 Phe550、Ile552、Asp555、Ser574 和 Arg576)形成氢键,并与 Lys551 发生疏水相互作用。金丝桃苷与α-葡萄糖苷酶形成氢键,与 Lys50 形成疏水相互作用,并与 Lys53 发生π-阳离子相互作用。槲皮素与 α-葡萄糖苷酶形成氢键,与 Lys500 形成疏水相互作用,并与 Lys50 建立盐桥。C3G 与 α-葡萄糖苷酶形成氢键和疏水相互作用,并与 Phe301 发生 π-π 作用。这些发现将为这四种化学物质的应用提供宝贵的启示。
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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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