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

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zhe Wang , Jianjian Gao , Yanni Zhao , Mengxue Zhou , Dan Chen , Chuang Zhou , Shuai Yu , Zhiyuan Lin , Jiakun Peng , Zhi Lin , Weidong Dai
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引用次数: 0

摘要

茶叶在世界各地都有消费,它可以降低糖尿病的风险,但茶叶中的降血糖化合物仍不清楚。本文通过化学成分比较和抑制实验表明,茶叶对α-淀粉酶的抑制作用与茶叶的酶促氧化程度呈正相关,其中茶黄素含量高的红茶体外抑制作用最强。基于亲和选择-质谱的高通量筛选发现,有四种茶黄素能与α-淀粉酶特异性结合。因此,茶黄素可能是茶叶中最主要的α-淀粉酶抑制剂。一系列 "α-淀粉酶-茶黄素 "相互作用研究共同证明,茶黄素通过与α-淀粉酶的氨基酸残基相互作用,进而引起二级结构的变化,从而非竞争性地抑制α-淀粉酶的活性。此外,茶黄素(10 毫克/千克/天)和红茶提取物(100 毫克/千克/天)对糖尿病小鼠的降血糖效果与阿卡波糖相当。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method

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.

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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
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.
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