Zhe Wang , Jianjian Gao , Yanni Zhao , Mengxue Zhou , Dan Chen , Chuang Zhou , Shuai Yu , Zhiyuan Lin , Jiakun Peng , Zhi Lin , Weidong Dai
{"title":"利用亲和选择-质谱法高通量筛选茶叶中的α-淀粉酶抑制剂、研究其 \"蛋白质-代谢物 \"相互作用和降血糖作用","authors":"Zhe Wang , Jianjian Gao , Yanni Zhao , Mengxue Zhou , Dan Chen , Chuang Zhou , Shuai Yu , Zhiyuan Lin , Jiakun Peng , Zhi Lin , Weidong Dai","doi":"10.1016/j.lwt.2024.116392","DOIUrl":null,"url":null,"abstract":"<div><p>Tea is consumed worldwide and can reduce the risk of diabetes whereas the hypoglycemic compounds in tea remain unclear. Herein, the chemical compositions comparison and inhibition assays indicated that the inhibitory effect of tea against <em>α</em>-amylase was positively related with the enzyme-mediated oxidation degree of tea and black teas containing high contents of theaflavins exhibited the strongest <em>in vitro</em> inhibitory effect. Affinity selection-mass spectrometry-based high-throughput screening revealed that four theaflavins specifically bind to <em>α</em>-amylase. Compared to other compounds, theaflavins showed one order of magnitude higher <em>in vitro</em> inhibitory effects; thus, theaflavins are possibly the dominant <em>α</em>-amylase inhibitors in tea. A series of “<em>α</em>-amylase–theaflavins” interaction studies jointly demonstrated that theaflavins noncompetitively inhibit <em>α</em>-amylase activity by interacting with the amino acid residues of <em>α</em>-amylase and then inducing changes in the secondary structure. Furthermore, theaflavins (10 mg/kg/d) and black tea extracts (100 mg/kg/d) exhibited comparable hypoglycemic effects as acarbose in diabetic mice.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824006716/pdfft?md5=efa4c73a4b25687510d0a90f4b17b857&pid=1-s2.0-S0023643824006716-main.pdf","citationCount":"0","resultStr":"{\"title\":\"High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method\",\"authors\":\"Zhe Wang , Jianjian Gao , Yanni Zhao , Mengxue Zhou , Dan Chen , Chuang Zhou , Shuai Yu , Zhiyuan Lin , Jiakun Peng , Zhi Lin , Weidong Dai\",\"doi\":\"10.1016/j.lwt.2024.116392\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Tea is consumed worldwide and can reduce the risk of diabetes whereas the hypoglycemic compounds in tea remain unclear. Herein, the chemical compositions comparison and inhibition assays indicated that the inhibitory effect of tea against <em>α</em>-amylase was positively related with the enzyme-mediated oxidation degree of tea and black teas containing high contents of theaflavins exhibited the strongest <em>in vitro</em> inhibitory effect. Affinity selection-mass spectrometry-based high-throughput screening revealed that four theaflavins specifically bind to <em>α</em>-amylase. Compared to other compounds, theaflavins showed one order of magnitude higher <em>in vitro</em> inhibitory effects; thus, theaflavins are possibly the dominant <em>α</em>-amylase inhibitors in tea. A series of “<em>α</em>-amylase–theaflavins” interaction studies jointly demonstrated that theaflavins noncompetitively inhibit <em>α</em>-amylase activity by interacting with the amino acid residues of <em>α</em>-amylase and then inducing changes in the secondary structure. Furthermore, theaflavins (10 mg/kg/d) and black tea extracts (100 mg/kg/d) exhibited comparable hypoglycemic effects as acarbose in diabetic mice.</p></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0023643824006716/pdfft?md5=efa4c73a4b25687510d0a90f4b17b857&pid=1-s2.0-S0023643824006716-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824006716\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824006716","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method
Tea is consumed worldwide and can reduce the risk of diabetes whereas the hypoglycemic compounds in tea remain unclear. Herein, the chemical compositions comparison and inhibition assays indicated that the inhibitory effect of tea against α-amylase was positively related with the enzyme-mediated oxidation degree of tea and black teas containing high contents of theaflavins exhibited the strongest in vitro inhibitory effect. Affinity selection-mass spectrometry-based high-throughput screening revealed that four theaflavins specifically bind to α-amylase. Compared to other compounds, theaflavins showed one order of magnitude higher in vitro inhibitory effects; thus, theaflavins are possibly the dominant α-amylase inhibitors in tea. A series of “α-amylase–theaflavins” interaction studies jointly demonstrated that theaflavins noncompetitively inhibit α-amylase activity by interacting with the amino acid residues of α-amylase and then inducing changes in the secondary structure. Furthermore, theaflavins (10 mg/kg/d) and black tea extracts (100 mg/kg/d) exhibited comparable hypoglycemic effects as acarbose in diabetic mice.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.