Wenyue Li , Ruibo Cao , Junwei Cao , Jifan Zhang , Xi Yang , Xuebo Liu , Lijun Sun
{"title":"蛋白质使茶多酚 EGCG 并非总能产生令人满意的 α-葡萄糖苷酶抑制作用:三种蛋白质对 EGCG 的α-葡萄糖苷酶抑制活性的影响","authors":"Wenyue Li , Ruibo Cao , Junwei Cao , Jifan Zhang , Xi Yang , Xuebo Liu , Lijun Sun","doi":"10.1016/j.foodhyd.2024.110674","DOIUrl":null,"url":null,"abstract":"<div><div>Tea polyphenol epigallocatechin-3-gallate (EGCG) has been previously explored as an effective inhibitor of carbohydrate hydrolyzing α-glucosidase for regulating postprandial blood glucose level. Proteins act as one common dietary component, the influence of which on α-glucosidase inhibition of EGCG remains unknown. In this study, bovine serum albumin (BSA) and isolated whey protein (IWP) were found to significantly weaken the competitive inhibitory activity of EGCG against α-glucosidase by the effect order of BSA > IWP, while egg albumin (EA) hardly influenced the enzyme inhibition. Through the analyses of kinetics, spectroscopy, thermodynamics and simulated docking, a protein-EGCG-enzyme ternary complex was suggested to generate in the interaction system, in which there existed competition between proteins (BSA and IWP) and α-glucosidase regarding formation of hydrogen bondings with polyphenolic groups (especially galloyl moiety). This weakened the EGCG-enzyme binding interactions at α-glucosidase active site, and thus reduced the enzyme inhibition <em>in vitro</em> and <em>in vivo</em>. However, there existed a co-existing relationship between proteins and α-glucosidase regarding π-stackings of EGCG benzene ring with aromatic residues of both macromolecules, which remained the fluorescence quenching ability of EGCG against the enzyme. Conclusively, dietary proteins should be considered as a potential influence factor when developing natural products as inhibitors of carbohydrate hydrolyzing enzymes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110674"},"PeriodicalIF":11.0000,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Proteins make tea polyphenol EGCG not always develop satisfactory α-glucosidase inhibition: The influences of three proteins on α-glucosidase inhibitory activity of EGCG\",\"authors\":\"Wenyue Li , Ruibo Cao , Junwei Cao , Jifan Zhang , Xi Yang , Xuebo Liu , Lijun Sun\",\"doi\":\"10.1016/j.foodhyd.2024.110674\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Tea polyphenol epigallocatechin-3-gallate (EGCG) has been previously explored as an effective inhibitor of carbohydrate hydrolyzing α-glucosidase for regulating postprandial blood glucose level. Proteins act as one common dietary component, the influence of which on α-glucosidase inhibition of EGCG remains unknown. In this study, bovine serum albumin (BSA) and isolated whey protein (IWP) were found to significantly weaken the competitive inhibitory activity of EGCG against α-glucosidase by the effect order of BSA > IWP, while egg albumin (EA) hardly influenced the enzyme inhibition. Through the analyses of kinetics, spectroscopy, thermodynamics and simulated docking, a protein-EGCG-enzyme ternary complex was suggested to generate in the interaction system, in which there existed competition between proteins (BSA and IWP) and α-glucosidase regarding formation of hydrogen bondings with polyphenolic groups (especially galloyl moiety). This weakened the EGCG-enzyme binding interactions at α-glucosidase active site, and thus reduced the enzyme inhibition <em>in vitro</em> and <em>in vivo</em>. However, there existed a co-existing relationship between proteins and α-glucosidase regarding π-stackings of EGCG benzene ring with aromatic residues of both macromolecules, which remained the fluorescence quenching ability of EGCG against the enzyme. Conclusively, dietary proteins should be considered as a potential influence factor when developing natural products as inhibitors of carbohydrate hydrolyzing enzymes.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"159 \",\"pages\":\"Article 110674\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-09-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24009482\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24009482","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Proteins make tea polyphenol EGCG not always develop satisfactory α-glucosidase inhibition: The influences of three proteins on α-glucosidase inhibitory activity of EGCG
Tea polyphenol epigallocatechin-3-gallate (EGCG) has been previously explored as an effective inhibitor of carbohydrate hydrolyzing α-glucosidase for regulating postprandial blood glucose level. Proteins act as one common dietary component, the influence of which on α-glucosidase inhibition of EGCG remains unknown. In this study, bovine serum albumin (BSA) and isolated whey protein (IWP) were found to significantly weaken the competitive inhibitory activity of EGCG against α-glucosidase by the effect order of BSA > IWP, while egg albumin (EA) hardly influenced the enzyme inhibition. Through the analyses of kinetics, spectroscopy, thermodynamics and simulated docking, a protein-EGCG-enzyme ternary complex was suggested to generate in the interaction system, in which there existed competition between proteins (BSA and IWP) and α-glucosidase regarding formation of hydrogen bondings with polyphenolic groups (especially galloyl moiety). This weakened the EGCG-enzyme binding interactions at α-glucosidase active site, and thus reduced the enzyme inhibition in vitro and in vivo. However, there existed a co-existing relationship between proteins and α-glucosidase regarding π-stackings of EGCG benzene ring with aromatic residues of both macromolecules, which remained the fluorescence quenching ability of EGCG against the enzyme. Conclusively, dietary proteins should be considered as a potential influence factor when developing natural products as inhibitors of carbohydrate hydrolyzing enzymes.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.