Inhibiting hydrolytic enzyme activity and slowing carbohydrate digestion using lotus seed epicarp phenolic extracts.

IF 1.9 3区化学 Q3 CHEMISTRY, APPLIED Natural Product Research Pub Date : 2024-11-21 DOI:10.1080/14786419.2024.2426066

Congcong Wang, Rui Chen, Lingxiao Gong, Hong Xu, Jie Liu, Huijuan Zhang

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Abstract

This study investigated the hypoglycaemic activity of lotus seed epicarp phenolic extract (LSEPE) by inhibiting starch hydrolytic enzyme activity and slowing down carbohydrate digestion. Total phenolic and flavonoid contents in LSEPE were 620.37 ± 10.45 mg GAE/g DW and 422.69 ± 23.57 mg RE/g DW, respectively. A total of 57 phenolic compounds were first identified in LSEPE. The IC₅₀ of LSEPE for inhibiting α-amylase and α-glucosidase were 124.44 ± 2.89 μg/mL and 0.99 ± 0.02 μg/mL, approximately 3.28 to 1.61 times that of acarbose. LSEPE acted as a mixed-type inhibitor of α-amylase and an anti-competitive-type inhibitor of α-glucosidase. UV spectroscopy, fluorescence quenching, and CD analysis showed that LSEPE could change the enzymes' microenvironment and hydrophobicity. Moreover, LSEPE slowed the starch hydrolysis rate in vitro and increased the proportions of slowly digestible starch (SDS) and resistant starch (RS) by 60.51% and 19.98%. Therefore, the lotus seed epicarppolyphenols could be the potential natural ingredients for developing anti-hyperglycemic functional foods.

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利用莲子表皮酚类提取物抑制水解酶活性并减缓碳水化合物的消化。

本研究调查了莲子表皮酚提取物（LSEPE）通过抑制淀粉水解酶活性和延缓碳水化合物消化的降血糖活性。莲子表皮酚提取物中的总酚和类黄酮含量分别为 620.37 ± 10.45 mg GAE/g DW 和 422.69 ± 23.57 mg RE/g DW。在 LSEPE 中首次鉴定出 57 种酚类化合物。LSEPE 抑制α-淀粉酶和α-葡萄糖苷酶的 IC50 分别为 124.44 ± 2.89 μg/mL 和 0.99 ± 0.02 μg/mL，约为阿卡波糖的 3.28 至 1.61 倍。LSEPE 既是α-淀粉酶的混合型抑制剂，又是α-葡萄糖苷酶的抗竞争型抑制剂。紫外光谱、荧光淬灭和 CD 分析表明，LSEPE 可改变酶的微环境和疏水性。此外，LSEPE 还能减缓体外淀粉水解速度，使慢速消化淀粉（SDS）和抗性淀粉（RS）的比例分别增加 60.51% 和 19.98%。因此，莲子表皮多酚可能是开发抗高血糖功能食品的潜在天然成分。

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来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.