Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives.

Zongwei Hao, Zhaofeng Li, Qianxin Zhou, Zhenni Ma, Yanrui Wang, Jiali Lv, Hui Xu, Daxiang Li, Zhongwen Xie, Zhenyu Yu, Yiqun Du
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Abstract

With the increasing prevalence of diabetes, the search for natural compounds with potential anti-hyperglycemic effects has become a key focus in food and nutrition research. L-theanine (THE) and epigallocatechin gallate (EGCG) from tea are gaining attention due to their antioxidant and metabolic regulation properties. Although they have been shown to have an effect on glucose metabolism, their synergistic effect on starch digestive properties and the mechanism remain unclear. Here, we explored that THE and EGCG synergistically regulated starch digestive properties in ultrasound treatment through two different perspectives. At specific THE/EGCG ratios (THE/EGCG1:1), maize starch granules exhibited significant aggregation and densification. THE promoted the ordered arrangement of starch molecular chains through hydrogen bonding, and the polyphenolic structure of EGCG further stabilised this ordered structure, thus enhancing the crystallinity and short-range ordering of starch. It meant that THE and EGCG further reduced starch digestibility by synergistically modulating the multi-scale structure of starch. In addition, THE and EGCG exhibited significant synergistic inhibition of α-amylase activity (1.6 mM THE and 0.05 mg/mL EGCG). The multi-spectral results showed that the addition of THE and EGCG enhanced the conformational change of the enzyme, leading to the change of the secondary structure, and the synergistic effect might originate from the multiple interactions of THE and EGCG with different amino acid residues in the digestive enzyme (e.g., THR-163, GLN-63, ASP-197, etc), which strengthened the inhibition, and the molecular dynamics simulations further supported the findings. This work promotes the further development and utilisation of endogenous substances in tea and provides some references for the development of food ingredients with potential hypoglycaemic functions.

从不同角度探讨超声场下l -茶氨酸与EGCG协同作用对淀粉消化率的影响。
随着糖尿病患病率的增加,寻找具有潜在抗高血糖作用的天然化合物已成为食品和营养研究的重点。茶叶中的l -茶氨酸(THE)和表没食子儿茶素没食子酸酯(EGCG)因其抗氧化和代谢调节特性而受到人们的关注。虽然它们已被证明对葡萄糖代谢有影响,但它们对淀粉消化特性的协同作用及其机制尚不清楚。在这里,我们从两个不同的角度探讨了超声治疗中THE和EGCG协同调节淀粉消化特性。在特定的THE/EGCG比例下(THE/EGCG1:1),玉米淀粉颗粒表现出显著的聚集和致密化。THE通过氢键促进了淀粉分子链的有序排列,而EGCG的多酚结构进一步稳定了这种有序结构,从而增强了淀粉的结晶度和近程有序性。说明THE和EGCG通过协同调节淀粉的多尺度结构进一步降低了淀粉的消化率。此外,THE和EGCG对α-淀粉酶活性有显著的协同抑制作用(1.6 mM THE和0.05 mg/mL EGCG)。多光谱结果表明,The和EGCG的加入增强了酶的构象变化,导致二级结构发生变化,协同效应可能源于The和EGCG与消化酶中不同氨基酸残基(如thrr -163、GLN-63、ASP-197等)的多重相互作用,从而增强了抑制作用,分子动力学模拟进一步支持了这一发现。本研究促进了茶叶中内源性物质的进一步开发利用,为开发具有潜在降糖功能的食品配料提供了一定的参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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