LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Zongwei Hao,Jiameng Wang,Zhaofeng Li,Zhichao Shen,Hui Xu,Zhongyun Zhao,Zongjun Wu,Huijun Sun,Yixuan Xu,Mingming Zheng,Yibin Zhou,Yiqun Du,Zhenyu Yu
With the increasing number of patients with type II diabetes associated with starchy foods, the inhibition of starch digestion has become one of the most important strategies for limiting postprandial glucose elevation. However, indirect inhibition of starch digestibility through the starch digestive enzymes pathway remains poorly studied. Based on this, we found that L-theanine (THE) had the potential to inhibit starch digestive enzyme activity and investigated the mechanism based on multi-spectral and computer simulations. The results showed that the half-inhibitory concentration (IC 50 ) values of THE on α-amylase and α-glucosidase were 1.22 mmol/L and 2.77 mmol/L, respectively, which exhibited a mixed type of inhibition. Fluorescence quenching results and analyses showed that the mechanism of inhibition of THE with digestive enzymes had both static quenching, mainly based on non-covalent interactions such as van der Waals forces and hydrogen bonding, with binding energies of −3.19 and −7.76 kcal/mol, respectively (Molecular docking results). The multi-spectral analysis showed that the binding of THE changed the secondary structure of starch digestive enzymes and the conformation of polypeptide chains, thus inhibiting the activity. The findings of this study are expected to guide the development of food products with hypoglycaemic function using THE.
研究领域:
食品科学
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生物化学
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计算生物学
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DOI
高影响因子
AIP Advances
·
2016
·Vol. 6
·期 12
·
IF 1.444
Li Jing,Yuan Wei,Peng Xiaoling,Yang Yanting,Xu Jingcai,Wang Xinqing,Hong Bo,Jin Hongxiao,Jin Dingfeng,Ge Hongliang
α ″ - Fe 16 N 2 nanoparticles were produced from starting Fe 3 O 4 powders via hydrogen reduction and low temperature nitridation. Influences of both reduction and nitridation conditions on the synthesis of α ″ - Fe 16 N 2 were investigated in detail. The magnetic properties of the nitrided products were also studied. The results show that the combination of 4-h reduction at 400 °C and 16-h nitridation at 170 °C gives the highest yield of α ″ - Fe 16 N 2 up to 59.8 wt. %, which exhibits a saturation magnetization of about 207.3 emu/g.
研究领域:
材料科学
·
物理学
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DOI
高影响因子
SOUTH AFRICAN JOURNAL OF BOTANY
·
2019
·
IF 1.504
S.-H. Lu,H.-J. Zuo,J.-X. Shi,C.-R. Li,Y.-H. Li,X. Wang,L.-R. Li,J. Huang
The leaves of Ligustrum robustum (Roxb.) Blume have been used as Ku-Ding-Cha, a Chinese tea with functions of clearing heat and removing toxin, in Southwest China for nearly 2000 years. From the leaves of L. robustum , two new glycosides , [2-(4-hydroxyphenyl)-ethyl]-[3- O - α -L-rhamnopyranosyl-(1 → 4)- α -L-rhamnopyranosyl]-(6- O - trans - p- coumaroyl)- O - β -D-mannopyranoside (ligurobustoside R, 1 ) and benzyl-(3- O - α -L-rhamnopyranosyl)-(4- O - trans - p- coumaroyl)- O - β -D-mannopyranoside (ligurobustoside S, 2 ), together with 12 known compounds ( 3 – 14 ), were isolated and identified. The α -glucosidase and α -amylase inhibitory activities of 1 – 13 were evaluated and 13 showed stronger α -glucosidase inhibitory activity (IC 50 : 1.15 ± 0.08 nM) than acarbose (IC 50 : 5.50 ± 0.11 nM). The antioxidant activities of 1 – 13 were also evaluated by ABTS and DPPH assays. Compounds 1 – 8 , 10 , 11 and 13 exhibited more potent ABTS •+ scavenging activity (IC 50 : 1.65 ± 0.01 to 8.98 ± 0.07 μM) than ascorbic acid (IC 50 : 10.06 ± 0.19 μM), and 8 revealed stronger DPPH scavenging activity (IC 50 : 7.61 ± 0.17 μM) than ascorbic acid (IC 50 : 13.66 ± 0.13 μM).
研究领域:
植物化学
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药理学
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食品科学
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DOI
高影响因子
Materials Today Communications
·
2023
·
IF 3.8
Jianhui Su,Yan Liu,Xiujing Peng,Guoxin Sun,Xuchuan Jiang
Due to the high activation energy barrier and the sporadic nature of nucleation, the temperature required for the transition from cubic dense γ-Al 2 O 3 to tripartite α-Al 2 O 3 is as high as 1100–1200 °C. In this work, a two-step strategy was employed to reduce the phase transformation temperature, and prepare α-Al 2 O 3 particles with good dispersion. As the first step, 10 nm sheet γ-Al 2 O 3 was obtained by ammonium aluminum carbonate (AACH) decomposition, which was more favorable to the crystal transformation in the next ball-milling processing. In the second step, γ-Al 2 O 3 powder with partial α-Al 2 O 3 produced in situ by ball-milling γ-Al 2 O 3 was calcined, and α-Al 2 O 3 nanoparticles were obtained at just 850 °C. The content of the α-Al 2 O 3 is determined by the Rietveld Refine method. The relationship between ball-milling time and α-Al 2 O 3 content was clarified, and the effect of α-Al 2 O 3 content on the transformation temperature and morphology of γ-Al 2 O 3 was discussed. The results showed that the α-Al 2 O 3 content rises with the increase of ball milling time, and spherical α-Al 2 O 3 nanoparticles can be obtained when the α-Al 2 O 3 content is 5 %. The addition of α-Al 2 O 3 seeds reduces the phase transition temperature but agglomeration exists. Our proposed two-step low-temperature calcination strategy is an important method for the preparation of alumina nanoparticles
研究领域:
材料科学
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化学工程
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DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Yazhen Wu,Xiaoxiao Li,Zhengyu Jin,Birte Svensson,Yuxiang Bai
How to improve the solubility of linear dextrins (LD) and retain their characteristic helix amphiphilic cavities with flexible embedding capability, is a question worth exploring without adding new chemical groups. The strategy presented in this study is to attach a highly flexible (α-1 → 6) glucochain at the reducing end of LD by preparing a new type of dextrin, referred to as single-arm linear dextrin (SLD). In the actual synthesis, an (α-1 → 6) linked oligosaccharide of DP ¯ 10.7 (PDI = 1.28) was formed by extension of glucose units onto sucrose (2 M) by using L940W mutant of the glucansucrase GTF180-ΔN firstly. Next using γ-CD as glucosylation donor γ-CGTase extended this (α-1 → 6) glucochain with (α-1 → 4) bonds. SLD is a chimeric glucosaccharide comprising an (α-1 → 4) linked part ( DP ¯ 10.5) attached to the nonreducing end of an (α-1 → 6) glucochain as verified by enzyme fingerprinting and 1 H NMR. Furthermore, SLD was validated to show greatly improved solubility and dispersibility of resveratrol in water, as indicated by a 3.12-fold enhancement over the solubility in the presence of 0.014 M SLD. This study provided a new strategy for solving the solubility problem of LD and opens possibilities for new design of the fine structure of starch-like materials.
研究领域:
生物化学
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食品科学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
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2020
·Vol. 10
·期 11
·6491-6496
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IF 3.119
Rui-Feng Mei,Ya-Xian Shi,Wei-He Duan,Hao Ding,Xiao-Ran Zhang,Le Cai,Zhong-Tao Ding
α-Terpineol (1), the main volatile constituent in some traditional Chinese medicines, has been reported to be metabolized to 4R-oleuropeic acid by the larvae of common cutworms. The present study verified that α-terpineol could be converted to 4R-oleuropeic acid (2) and (1S,2R,4R)-p-menthane-1,2,8-triol (3) by Alternaria alternata fermentation. Using shortened fermentation times, 7-hydroxy-α-terpineol (2a) was identified as an oxidative intermediate, which was consistent with the hypothesis put forward by previous studies. Cytochrome P450 enzymes were also confirmed to catalyze this biotransformation. This is the first study on the biotransformation of α-terpineol by microbial fermentation.
研究领域:
微生物学
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药理学
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天然产物化学
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产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2022
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IF 4.831
Huihui Liu,Chang Zheng,Ziliang Li,Xiaoyang Xia,Dan Jiang,Wen Wang,Ruiying Zhang,Xia Xiang
Developing naturally active components to control α-amylase/α-glucosidase activity is highly desired for preventing and managing type 2 diabetes. Rapeseed oil is rich in active phenolic compounds and seed oil is a major source of liposoluble inhibitors to these enzymes. However, it remains unclear about the interaction of phenolic compounds in rapeseed oil with α-amylase/α-glucosidase. This study found that the important phenolic compounds from rapeseed oil (Sinapic acid, SA; canolol, CAO; canolol dimer, CAO dimer) possessed effective inhibition performance against α-amylase and α-glucosidase. CAO showed the lowest and highest inhibitory effect, respectively. In the kinetics studies, the inhibition mechanism of SA/CAO/CAO dimer against α-glucosidase was non-competitive, exhibiting a different way from α-amylase. Fluorescence quenching spectra implied that the static processes were responsible for the spontaneous binding between the compounds and enzymes. Fourier-transform infrared spectroscopy (FT-IR) displayed these compounds-induced conformation alterations of α-amylase/α-glucosidase. Molecular docking revealed that SA/CAO/CAO dimer decreased the catalytic efficiency of α-amylase/α-glucosidase through hydrogen bonds, hydrophobic force, or π-π interaction. Molecular dynamics matched well with the experimental and docking results regarding the inhibitory behaviors and interactions toward α-amylase/α-glucosidase. These results demonstrated the potential benefits of phenolic compounds from rapeseed oil in antidiabetic-related activities.
研究领域:
生物化学
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药理学
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分子生物学
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糖尿病研究
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2016
·
IF 2.687
Yejuan Xiong,Qingshan Liu,Xiaoying Yin
In order to rapidly and accurately screen compounds present in Chinese herbal medicines for α-glucosidase inhibition activity, we have developed a screening strategy which couples the immobilized enzymes with HPLC analysis. First, the core-shell PMMA/CS nanoparticle carrier was prepared by graft polymerization method. Subsequently, α-glucosidase was loaded on the nanoparticles to prepare the immobilized enzyme and construct a screening model. Secondly, the morphology and structure of the core-shell PMMA/CS material were characterized by transmission electron microscopy (TEM) and infrared spectroscopy (IR). The results indicate that the size distribution was uniform for the α-glucosidase-immobilized nanoparticles, with an average particle size of about 239 nm. Finally, the α-glucosidase-immobilized nanoparticles were used to screen α-glucosidase inhibitors from extracts of traditional Chinese medicine and from a mixture of pharmacologically active compounds. Extracts of traditional Chinese medicines were analyzed by HPLC method before and after incubation with the immobilized enzyme nanoparticles. Using this method, magnoflorine was selectively separated from methanol extracts of Magnoliae Officinalis Cortex and genistein was selectively separated from a mixture of isoflavone compounds. Both the two compounds have previously been reported to have α-glucosidase inhibitory activity. These results demonstrate that this screening strategy represents a rapid and highly efficient method for the identification of α-glucosidase inhibitors in complex extracts of Chinese herbal medicines.
研究领域:
生物化学
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药物化学
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中医药学
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产品关联
DOI
PubMed
高影响因子
Journal of Berry Research
·
2019
·Vol. 9
·期 1
·109-123
·
IF 2.379
Zhang Jiaojiao,Xiao Jianbo,Giampieri Francesca,Forbes-Hernandez Tamara Y.,Gasparrini Massimiliano,Afrin Sadia,Cianciosi Danila,Reboredo-Rodriguez Patricia,Battino Maurizio,Zheng Xiaodong
Anthocyanins are plant pigments widely present in fruits and vegetables that exert health benefits as part of human diet. They exist in not glycosylated forms (anthocyanidins) and glycosylated forms. Anthocyanins have been studied for their ability to inhibit polysaccharide metabolism enzymes (such as α-glucosidase) and, therefore, attenuate hyperglycemia and modulate type II diabetes. The aim of the present work was to compare the inhibitory activity of anthocyanins with that of acarbose, a common α-glucosidase inhibitor, by evaluating IC50 and Km, to compare the inhibitory capabilities among different compounds in an in vitro study. Our results showed that most of the anthocyanins studied presented lower IC50 values than acarbose; only Pn-3-glc presented IC50 value close to acarbose. Moreover, there was no difference in Km between complete competitive and complete non-competitive types of inhibition (T-test, p > 0.05). In conclusion, the anthocyanins and their degradation products work together on attenuating abilities of this sugar metabolism key enzyme, throughout competitive and non-competitive modes.
研究领域:
营养学
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药理学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Mengting Lai,Hongzhu Chen,Xiaozhen Liu,Fuxiang Li,Fengyuan Liu,Yuting Li,Jingkun Yan,Li Lin
The aim of this study was to reveal the phenolic profile of mangosteen ( Garcinia mangostana L. ) pericarp and investigate their inhibitory effects on α-amylase and α-glucosidase. Mangosteen pericarp polyphenols (MPP) obtained by acetone extraction were fractionated with gradient ethanol elution. A total of twenty nine phenolic chemicals were found and quantified by UPLC-Q-TOF-MS/MS. MPP eluted by the 60% ethanol solution (MPP 60% ) showed the highest total phenolic content. Moreover, MPP 60% displayed the greatest inhibition activities on α-amylase and α-glycosidase by competitive and mixed inhibitions. Mechanistically, the inhibitory effects of MPP 60% on α-amylase and α-glucosidase involved the changes of the secondary structure as well as the static fluorescence quenching of these enzymes. Pearson correlation coefficients revealed that proanthocyanidin B2, quercetin glucoside, and mangostain contributed most to inhibiting the activities of α-amylase and α-glucosidase. This study indicated that polyphenols from mangosteen pericarps can be developed into potential inhibitors of α-amylase and α-glucosidase, offering a viable strategy for the valorization of mangosteen pericarps.
研究领域:
食品科学
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药理学
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生物化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Fuhao Tang,Baoyao Wei,Chao Qin,Li Huang,Ning Xia,Jianwen Teng
Passion fruit peel contained various phenolic compounds with α-glucosidase and α-amylase inhibitory activities in vitro . However, the bound state and glycosylated forms hindered their active expression. In this article, β-glucosidase-producing Lactobacilli were inoculated into fermented peels for targeted metabolism. The results showed that the release of bound polyphenols and the increase of free polyphenols were significantly correlated with β-glucosidase activity. The strain G1 with high enzyme activity degraded 48.20% of the bound polyphenols after 24 h. The ability of extracts to inhibit α-glucosidase and α-amylase activities was significantly enhanced and closely related to the content of free polyphenols (r = -0.96 and -0.88, P < 0.001). Computer- assisted screening identified 38 phenolic compounds as potential dual inhibitors of α-glucosidase and α-amylase. Among them, 22 α-glucosidase inhibitors and 24 α-amylase inhibitors were identified for the first time. Various inhibitors, including phenolic acids, flavones, and flavonols, increased in content after fermentation. The total content of 14 glycosylated polyphenols decreased to 28.38% at 48 h, which was opposite to the aglycone. Molecular docking indicated that glycosylated polyphenols bind to β-glucosidase through hydrogen bonds and van der Waals forces. Different glycosylations at the C-3 position of quercetin bound at same sites to β-glucosidase. This study contributes to the theory of enhancing the functional activity of natural products through targeted fermentation transformation.
研究领域:
食品科学
·
生物化学
·
微生物学
·
药理学
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DOI
高影响因子
Frontiers in Nutrition
·
2022
·
IF 6.59
Man Ziyi,Feng Yi,Xiao Jibo,Yang Hailong,Wu Xiangting
In this study, the inhibition and mechanism of epigallocatechin (EGC) on two key glycoside hydrolases (α-glucosidase, α-amylase) were explored from the molecular structure level. The chemical structure of EGC was characterized by X-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, and proton nuclear magnetic resonance spectroscopy. EGC’s inhibition on these enzymes was colorimetrically determined. The effects of EGC on the chemical structure and spatial configuration of the enzymes were explored via FTIR spectroscopy, fluorescence spectroscopy, and molecular docking techniques. The results showed that EGC exhibited the inhibition of α-glucosidase and α-amylase in a non-competitive manner, showing a continuous upward trend as EGC’s concentration increased. There was a fluorescence quenching effect of EGC on α-glucosidase and α-amylase. Molecular docking confirmed that EGC can bind to amino acid residues in the enzyme through intermolecular hydrogen bonds and hydrophobic interactions, resulting in the changed chemical structure and spatial conformation of the enzymes. This decreased enzyme activity. This result suggested that EGC has the potential to inhibit two key glycoside hydrolases, and it would be beneficial to incorporate EGC into functional foods for diabetics.
研究领域:
生物化学
·
分子生物学
·
药理学
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食品科学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）