Inhibitory activity and molecular mechanism of the total alkaloids of Dendrobium officinale Kimura et Migo against cholesterol esterase

IF 0.8 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Acta Alimentaria Pub Date : 2024-04-09 DOI:10.1556/066.2023.00273
Y. Feng, G.X. Li, T.T. Hu, W.B. Deng, H.L. Yang, X.T. Wu, X.J. Zheng
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Abstract

This study aimed to explore the inhibitory effect and mechanism of the total alkaloids of Dendrobium officinale Kimura et Migo (DENA) against cholesterol esterase (CE). DENA was characterised by SEM, 1H NMR, and X-ray diffraction (XRD). The inhibitory effect and mechanism of DENA against CE were investigated through fluorescence chromatography, circular dichroism, and molecular docking. DENA inhibited CE activity (IC50 = 1.08 ± 0.09 mg mL−1), characterised by a non-competitive inhibition mechanism. Furthermore, DENA induced a fluorescence quenching in CE, causing a blue shift in the λmax. This coincided with a transition in the secondary structure of CE from a layered to a helical structure by circular dichroism, indicating a significant reduction in its stability. Moreover, molecular docking confirmed that DENA binds to amino acid residues in the enzyme through hydrogen bonds and hydrophobic interactions, leading to structural changes and reduced enzyme activity. These results suggest DENA has the potential to lower blood lipid levels by inhibiting CE activity.
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木村和三乡铁皮石斛总生物碱对胆固醇酯酶的抑制活性和分子机制
本研究旨在探讨木村和三乡铁皮石斛(DENA)总生物碱对胆固醇酯酶(CE)的抑制作用和机制。通过扫描电镜、1H NMR和X射线衍射(XRD)对DENA进行了表征。通过荧光色谱法、圆二色法和分子对接法研究了DENA对CE的抑制作用和机理。DENA抑制了CE的活性(IC50 = 1.08 ± 0.09 mg mL-1),具有非竞争性抑制机制的特点。此外,DENA诱导了CE的荧光淬灭,导致λmax发生蓝移。通过圆二色性分析,这与CE二级结构从分层结构转变为螺旋结构相吻合,表明其稳定性显著降低。此外,分子对接证实,DENA通过氢键和疏水作用与酶中的氨基酸残基结合,导致结构变化和酶活性降低。这些结果表明,DENA具有通过抑制CE活性来降低血脂水平的潜力。
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来源期刊
Acta Alimentaria
Acta Alimentaria 农林科学-食品科技
CiteScore
1.80
自引率
0.00%
发文量
47
审稿时长
18-36 weeks
期刊介绍: Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).
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