Inhibitory Effect and Mechanism of Ethyl <i>p</i>-hydroxycinnamate on Pancreatic Lipase

Yangjun YU; Ling WU; Junzhu HE; Hui NI; Yuanfan YANG

doi:10.13386/j.issn1002-0306.2020060193

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 94-99. > DOI: 10.13386/j.issn1002-0306.2020060193

YU Yangjun, WU Ling, HE Junzhu, et al. Inhibitory Effect and Mechanism of Ethyl p -hydroxycinnamate on Pancreatic Lipase[J]. Science and Technology of Food Industry, 2021, 42(9): 94−99. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060193.

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Inhibitory Effect and Mechanism of Ethyl p-hydroxycinnamate on Pancreatic Lipase

Yangjun YU^1,,
Ling WU^{1, 2, 3},
Junzhu HE¹,
Hui NI^{1, 2, 3},
Yuanfan YANG^{1, 2, 3, ,}

1.
Jimei University, College of Food and Biological Engineering, Xiamen 361021, China
2.
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
3.
Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China

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Received Date: June 15, 2020
Available Online: February 03, 2021

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Abstract

Abstract

In order to explore lipid lowering activity of ethyl p-hydroxycinnamate, enzyme reaction kinetics and molecular docking techniques were used to study the inhibitory type and mechanism of ethyl p-hydroxycinnamate on pancreatic lipase. The kinetics results showed that ethyl p-hydroxycinnamate was a reversible competitive inhibitor of pancreatic lipase (semi-inhibitory concentration IC₅₀ was 41.07 μg/mL), with the maximum reaction rate V_max of 2.61 μmol/L·min and the inhibitory constant K_i of 114.35 μg/mL. Molecular docking results showed that ethyl p-hydroxycinnamate could form a strong hydrogen bond with the amino acid residues Ser152 and His263 in the triplet catalyzed by pancreatic lipase. Ethyl p-hydroxycinnamate could interacted with the amino acid residues of pancreatic lipase through Van der Waals force, hydrogen bond force, and competed with the substrate p-NPB for the active site of the enzyme. This study provided a theoretical basis for the application of ethyl p-hydroxycinnamate in functional foods.
- ethyl p-hydroxycinnamate,
- pancreatic lipase,
- inhibitory effect,
- molecular docking

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References (31)

References

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