Inhibitory Effect of Naringin on <i>α</i>-Glucosidase and Its Mechanism

ZHOU Xiangju; CHEN Yuqin; YIN Zhongping; LIANG Qi; ZANG Jianwei; TANG Daobang; CHEN Jiguang

doi:10.13386/j.issn1002-0306.2021080184

Volume 43 Issue 8

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(8): 157-164. > DOI: 10.13386/j.issn1002-0306.2021080184

ZHOU Xiangju, CHEN Yuqin, YIN Zhongping, et al. Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism[J]. Science and Technology of Food Industry, 2022, 43(8): 157−164. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080184.

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Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism

1.
College of Food Science and Engineering, Jiangxi Key Laboratory of Natural Products and Functional Foods/Jiangxi Engineering Laboratory of Agricultural Products Processing and Safety Control, Jiangxi Agricultural University, Nanchang 330045, China
2.
Institute of Sericulture and Agro-Products Processing, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agro-Products Processing/Key Laboratory of Functional Food, Guangzhou 510610, China

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Received Date: August 17, 2021
Available Online: February 20, 2022

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Abstract

Abstract

To investigate the inhibitory activity and mechanism of naringin on α-glucosidase, the inhibition effect, type, and molecular mechanism of naringin on α-glucosidase were investigated by integrative analysis of enzyme kinetics, fluorescence spectroscopy and molecular docking simulation. The results showed that IC₅₀ of naringin against α-glucosidase was 0.174 mmol/L, which was significantly lower than that of acarbose (IC₅₀=0.721 mmol/L). The inhibition type was non-competitive inhibition with a K_iof 0.114 mmol/L. The binding of naringin and α-glucosidase led to the internal fluorescence quenching of the enzyme molecule. Furhter analysis indicated that the quenching constant was 0.1598×10⁴ L/mol, and there was only one binding site. The molecular docking results showed that naringin was bound to a hydrophobic pocket of α-glucoside enzyme by the driving force of hydrogen bond, ionic bond, hydrophobic action, π-π-T stacking, and electrostatic action, with a binding energy of −7.6 kJ/mol. The results indicated that naringin was a good food-borne α-glucosidase inhibitor, and therefore had a good application prospect in the adjuvant treatment of diabetes functional food.
- naringenin,
- α-glucosidase,
- fluorescence spectroscopy,
- molecular docking,
- inhibition

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