黑豆皮多酚提取物体外对α-淀粉酶和α-葡萄糖 苷酶活性的影响

Effects of polyphenol extracts from black soybean seed coat on the activity of α-amylase and α-glucosidase in vitro

中文关键词:  黑豆皮多酚提取物  谷物  α-淀粉酶  α-葡萄糖苷酶  酶活性抑制

英文关键词:black soybean seed coat polyphenol extracts  cereals  α-amylase  α-glucosidase  inhibitory effects

中文摘要:

      目的 以小麦粉、大米粉、小米粉、玉米粉4种常食用谷物和4-硝基酚-α-D-吡喃葡萄糖苷(4-Nitrophenyl-α-D- glucopyranoside, pNPG)为底物, 研究在不同底物下不同浓度黑豆皮多酚提取物对α-淀粉酶和α-葡萄糖苷酶活性的影响, 同时探明其对酶的抑制动力学。方法 采用大孔树脂纯化黑豆皮提取物, Folin-Ciocalteu比色法测定多酚含量, 分光光度法测其抑制率, 多重比较分析不同底物及不同浓度提取物的差异。结果 提取物溶液浓度与抑制作用呈量效关系: 当抑制剂浓度为0.25、0.5、1、2 mg/mL时谷物类底物间抑制率存在显著差异(P<0.05), 4、6 mg/mL时差异不显著; 经纯化后多酚含量(78.3%)较纯化之前(39.5%)显著提高, 同时其对酶抑制作用较纯化之前显著增强; 动力学分析结果表明黑豆皮多酚提取物对α-淀粉酶和α-葡萄糖苷酶两种酶的抑制类型分别为竞争性抑制和非竞争性抑制类型。结论 黑豆皮多酚提取物在体外对α-淀粉酶和α-葡萄糖苷酶均具有较强的活性抑制作用。

英文摘要:

      Objective To investigate the effects of different concentrations of black bean polyphenol extracts on the activity of α-amylase and α-glucosidase, and to prove the inhibition kinetics of the enzyme, with 4 kinds of regular consumption of cereals (including wheat flour, rice flour, millet flour and corn flour) and pNPG as substrates. Methods Black bean peel was extracted by macroporous resin. The total polyphenol content was determined using Folin-Ciocalteu assay. The inhibition rate was measured by spectrophotometry. Analysis of variance and significant differences were performed with multiple comparisons. Results There was a dose effect relationship between total polyphenol content and enzyme inhibitory effect. The differences between the different grain substrates were remarkable when the concentrations of inhibitor were 0.25, 0.5, 1, and 2 mg/mL, while there was no obvious difference when the concentrations were 4 and 6 mg/mL. The purity of polyphenol was significantly increased from 39.5% to 78.3% by using macroporous resin after purification, and its enzyme inhibitory effect was enhanced significantly than before purification. The kinetic analysis showed that the inhibition of black soybean seed coat polyphenol extracts on α-amylase was competitive inhibition, and the inhibition on α-glucosidase was noncompetitive inhibition. Conclusion Polyphenol extracts from black bean coat shows strong inhibitory effects on α-amylase and α-glucosidase in vitro.