化学
IC50型
阿卡波糖
槲皮素
芦丁
丙酮
杨梅素
弗洛斯
餐后
食品科学
酶
生物化学
山奈酚
抗氧化剂
体外
医学
胰岛素
内分泌学
作者
Lin Han,Huiqing Wang,Junwei Cao,Yunlong Li,Xiying Jin,Caian He,Min Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-09-01
卷期号:420: 136102-136102
被引量:7
标识
DOI:10.1016/j.foodchem.2023.136102
摘要
Tartary buckwheat has been shown to provide a good antihyperglycemic effect. However, it is unclear which active compounds play a key role in attenuating postprandial hyperglycemia. Presently, acetone extract from the hull of Tartary buckwheat had the best effect for α-glucosidase inhibition (IC50 = 0.02 mg/mL). Twelve potential α-glucosidase inhibitors from Tartary buckwheat were screened and identified by the combination of ultrafiltration and high-performance liquid chromatography coupled with mass spectrometry. Myricetin and quercetin exhibited the highest anti-α-glucosidase activity with IC50 values of 0.02 and 0.06 mg/mL, respectively. These inhibitors manifested different types of inhibition manners against α-glucosidase via direct interaction with the amino acid residues. The results of structure–activity relationships indicated that an increase in the number of –OH on the B-ring greatly strengthened α-glucosidase inhibitory activity, but glucoside and rutinoside replacement on the C-ring obviously weakened this influence. Furthermore, a synergistic effect was observed between inhibitors with different inhibition manners.
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