Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan.
Biofactors. 2013 Jul-Aug;39(4):415-21. doi: 10.1002/biof.1082. Epub 2013 Jan 28.
This study aimed to examine the inhibitory mechanisms of fatty acids on key enzymes related to type 2 diabetes, and their effects on starch digestion rate. Among the 10 fatty acids analyzed, oleic acid showed the strongest anti-α-glucosidase activity, followed by linoleic acid, and their activities were more potent than acarbose, but they possessed a weaker anti-α-amylase activity. Kinetic assays demonstrated that oleic acid and linoleic acid were competitive inhibitors, and their interactions with α-glucosidase exhibited a character of static quenching, which indicates that they would bind to α-glucosidase to form a complex. However, they had little effects on the secondary structures of α-glucosidase. In vitro study showed that oleic acid and linoleic acid were more potent than acarbose in inhibiting starch digestion. Taken together, these results conclude that oleic acid and linoleic acid possess potent inhibitory effects on α-glucosidase activity.
本研究旨在探讨脂肪酸对 2 型糖尿病相关关键酶的抑制机制及其对淀粉消化率的影响。在所分析的 10 种脂肪酸中，油酸对α-葡萄糖苷酶表现出最强的抑制活性，其次是亚油酸，其活性强于阿卡波糖，但对α-淀粉酶的抑制活性较弱。动力学研究表明，油酸和亚油酸均为竞争性抑制剂，它们与α-葡萄糖苷酶的相互作用呈现静态猝灭特征，表明它们将与α-葡萄糖苷酶结合形成复合物。然而，它们对α-葡萄糖苷酶的二级结构影响较小。体外研究表明，油酸和亚油酸抑制淀粉消化的作用强于阿卡波糖。综上所述，这些结果表明油酸和亚油酸对α-葡萄糖苷酶活性具有很强的抑制作用。
