Lipid-lowering effect of mangiferin through the inhibition of pancreatic lipase activity.

IF 3.3 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Shuang Wang, Yuan Qin, Yashi Liu, Rui Jiao, Rui Lin, Zongxiang Yuan, Zouyan He
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Abstract

Background: The inhibition of pancreatic lipase activity to reduce dietary lipid absorption is an effective strategy to combat obesity. Mangiferin, a bioactive flavonoid derived from Mangifera indica, exhibits potent lipid-lowering potential. However, although its in vitro inhibitory effect on pancreatic lipase has been identified, the underlying mechanism remains poorly understood. Direct in vivo evidence of its impact on dietary lipid absorption is also lacking. This study aimed to elucidate the mechanism of mangiferin's inhibition of pancreatic lipase through in vitro inhibitory kinetics assays and in silico molecular docking analysis. Its effects on dietary lipid absorption were also evaluated in a mouse model of high-fat diet (HFD)-induced obesity.

Results: Inhibitory kinetics assays demonstrated that mangiferin inhibited pancreatic lipase in a reversible, non-competitive manner, with a half- maximal inhibitory concentration (IC50) of 82.31 μmol L-1. Molecular docking showed that mangiferin bound to the enzyme's allosteric site through hydrogen bonds with Glu-188, Arg-191, Gln-22, and Val-21 residues, consistent with non-competitive inhibition. In vivo studies revealed that administration of 200 mg kg-1 body weight of mangiferin alleviated HFD-induced obesity, hepatic steatosis, and hyperlipidemia significantly. Notably, mangiferin increased fecal lipid excretion by 52.5%, which was significant, indicating reduced dietary lipid absorption.

Conclusion: These findings suggest that mangiferin is a promising pancreatic lipase inhibitor, which may reduce dietary lipid absorption, contributing, at least partially, to its lipid-lowering effects. © 2025 Society of Chemical Industry.

芒果苷通过抑制胰脂肪酶活性的降脂作用。
背景:抑制胰脂肪酶活性以减少膳食脂质吸收是对抗肥胖的有效策略。芒果苷是一种从芒果中提取的具有生物活性的类黄酮,具有有效的降脂潜能。然而,尽管其对胰脂肪酶的体外抑制作用已经确定,但其潜在的机制仍然知之甚少。其对膳食脂质吸收影响的直接体内证据也缺乏。本研究旨在通过体外抑制动力学和硅分子对接分析,阐明芒果苷对胰脂肪酶的抑制机制。在高脂饮食(HFD)诱导的肥胖小鼠模型中也评估了其对饮食脂质吸收的影响。结果:抑制动力学实验表明,芒果苷对胰脂肪酶具有可逆、非竞争性的抑制作用,IC50为82.31 μmol L-1。分子对接表明,芒果苷通过与Glu-188、Arg-191、Gln-22和Val-21残基的氢键结合到酶的变构位点,符合非竞争性抑制。体内研究显示,200 mg kg-1体重的芒果苷可显著缓解hfd诱导的肥胖、肝脂肪变性和高脂血症。值得注意的是,芒果苷使粪便脂肪排泄量增加了52.5%,这表明饲料脂肪吸收减少。结论:芒果苷是一种很有前景的胰腺脂肪酶抑制剂,它可能减少膳食脂质吸收,至少部分地有助于其降脂作用。©2025化学工业协会。
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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来源期刊
CiteScore
8.10
自引率
4.90%
发文量
634
审稿时长
3.1 months
期刊介绍: The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.
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