甜叶菊毛状根绿原酸类化合物对α-淀粉酶的抑制作用

卢桃; 尹忠平; 彭大勇; 朱娟娟; 邹凯; 刘泽波

doi:10.13386/j.issn1002-0306.2017.08.023

甜叶菊毛状根绿原酸类化合物对α-淀粉酶的抑制作用

江西农业大学江西省天然产物与功能食品重点实验室食品科学与工程学院

基金项目:

国家自然科学基金项目(31260368,31460436)；江西省教育厅项目(GJJ14314)；

详细信息

作者简介:
卢桃 (1993-) , 女, 硕士研究生, 主要从事食品科学方面的研究, E-mail:18779883251@163.com。;

尹忠平 (1971-) , 男, 讲师, 主要从事天然产物方面的研究, E-mail:yin_zhongping@163.com。;

中图分类号: TQ464
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出版历程
- 收稿日期: 2016-08-29

The inhibition on α-amylase of chlorogenic acids from Stevia rebaudiana hairy coot cultures

Jiangxi Provincial Key Laboratory of Natural Products and Functional Food, Food Science and Engineering College, Jiangxi Agricultural University

摘要

摘要: 本文建立了微量α-淀粉酶抑制剂体外活性检测模型,并以此模型研究了甜叶菊毛状根绿原酸类化合物对α-淀粉酶的抑制作用效果及其动力学特征。优化后的α-淀粉酶抑制剂活性检测模型的主要参数如下:酶浓度为1.25 U/m L,底物浓度范围为0.05⁶ mg/mL,反应时间为30 min。以此模型检测了由ACCC10060、R1601、A4三种发根农杆菌所诱导的甜叶菊毛状根总绿原酸提取物对α-淀粉酶的抑制效果,发现三者均对α-淀粉酶具有较强的抑制作用,其IC50分别为12.43、18.31和21.08 mg/mL。高效液相色谱检测结果表明,ACCC10060所诱导的甜叶菊毛状根的总绿原酸提物主要含绿原酸、3,5-二咖啡酰奎宁酸、4,5-二咖啡酰奎宁酸三种成分,含量分别为6.88、19.90和1.50 mg/g。酶抑制动力学检测结果显示,该三种绿原酸类化合物均对α-淀粉酶有较强抑制作用,以该三种绿原酸标品复配模拟毛状根总绿原酸提取物,发现其对α-淀粉酶的抑制作用与总绿原酸提取物无显著性差异。以上研究结果表明,甜叶菊毛状根绿原酸类化合物对α-淀粉酶有很好的抑制作用,其有效成分为绿原酸、3,5-二咖啡酰奎宁酸、4,5-二咖啡酰奎宁酸,可利用该毛状根生产以绿原酸类物质为主要活性成分的餐后血糖抑制剂。
- 甜叶菊 /
- 毛状根 /
- 绿原酸类化合物 /
- α-淀粉酶抑制剂
Abstract: This paper established a model of alpha amylase inhibitor screening in vitro, and researched the inhibitory effects and the dynamic characteristics of chlorogenic acid compounds extracted from Stevia rebaudiana hairy roots through this model.The optimized parameters of this model were as follows: the enzyme concentration, substrate concentration, reaction temperature, and reaction time were 1.25 U/m L, 0.05~ 6 mg/m L, 37 ℃, and 30 minutes respectively. The inhibitory effect of Stevia rebaudiana hairy roots ( ACCC10060, R1601, A4) extracts on α-amylase was studied by this modle, and it found that they all had strong inhibitory effect on α-amylase and the IC50 were 12.43, 18.310 and 21.084 mg/m L respectively. The results of HPLC showed that total chlorogenic acid extract of Stevia hairy roots ACCC10060 mainly contains chlorogenic acid, 3, 5-dicaffeylquinic acid and 4, 5-dicaffeylquinic, whose content was 6.88, 19.90 and 1.50 mg/g respectively.Enzyme inhibition kinetics test showed that all the three chlorogenic acid had strong inhibitory effects on α-amylase.The inhibitory effects on α-amylase between the Stevia rebaudiana hairy roots extracts and the mixture which contains three chlorogenic acid standard products according to the proportion of total chlorogenic acid extracts had no significant difference.The results above indicated that the chlorogenic acids of stevia hairy roots demonstrated the excellent inhibitory effect of α-amylase, and the main active components were chlorogenic acid, 3, 5-dicaffeylquinic acid and 4, 5-dicaffeoylquinic acid which were expected to developing into a natural, efficient postprandial blood glucose inhibitors.
- Stevia rebaudiana /
- hairy root /
- chlorogenic acids /
- alpha amylase inhibitor

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