Food Technology, Faculty of Engineering LTH, Lund Univ., PO Box 124, Lund, S-221 00, Sweden.
School of Chemistry, Faculty of Pure and Natural Sciences, Univ. Mayor de San Andrés, PO Box 303, La Paz, Bolivia.
J Food Sci. 2018 Aug;83(8):2071-2076. doi: 10.1111/1750-3841.14217. Epub 2018 Jul 18.
Obesity is one of the principal human health problems and one of the main treatments against it is the inhibition of pancreatic lipase, the main responsible enzyme of lipid digestion. For that purpose, previous studies have tested several phenolic compounds against lipase, without considering their aggregation behavior in aqueous solutions. Because of this, the present study focuses on understanding how the solubility and the presence of particles affect the IC value of the interaction between lipase and phenolic compounds present in beverages like fruit juices and teas. Therefore, the inhibitory capacity against pancreatic lipase and the aggregate formation of 9 phenolic compounds (quercetin, rutin, myricetin, catechin, epigallocatechin gallate, cyanidin, caffeic acid, chlorogenic acid, and vanillic acid) were analyzed. The results obtained together with the solubility data from literature were treated by principal component analysis and indicate that the IC value does not correlate with the solubility or aggregate formation of the phenolic compounds. However, the IC values of phenolic compounds which aggregate during the assay conditions have low reproducibility. This study shows that the aggregate formation of phenolic compounds plays an important role during in vitro assays for pancreatic lipase inhibition and should be considered in future experiments as it can lead to false positive results. In terms of particle formation, the flavonoids investigated in this study are more prone to aggregation compared to the phenolic acids.
肥胖是人类主要健康问题之一，针对肥胖的主要治疗方法之一是抑制胰腺脂肪酶，这是脂质消化的主要负责酶。为此，先前的研究已经测试了几种酚类化合物对脂肪酶的抑制作用，但没有考虑它们在水溶液中的聚集行为。正因为如此，本研究的重点是了解溶解度和颗粒的存在如何影响存在于果汁和茶等饮料中的脂肪酶和酚类化合物之间相互作用的 IC 值。因此，分析了 9 种酚类化合物（槲皮素、芦丁、杨梅素、儿茶素、没食子酸表没食子儿茶素酯、矢车菊素、咖啡酸、绿原酸和香草酸）对胰腺脂肪酶的抑制能力和聚集形成。将获得的结果与文献中的溶解度数据一起通过主成分分析进行处理，结果表明 IC 值与酚类化合物的溶解度或聚集形成无关。然而，在测定条件下聚集的酚类化合物的 IC 值重现性差。这项研究表明，酚类化合物的聚集形成在体外胰腺脂肪酶抑制测定中起着重要作用，应该在未来的实验中考虑，因为它可能导致假阳性结果。就颗粒形成而言，与酚酸相比，本研究中研究的类黄酮更易聚集。
