Hui Xiaodan, Wu Gang, Han Duo, Stipkovits Letitia, Wu Xiyang, Tang Shuze, Brennan Margaret A, Brennan Charles S
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China; Riddet Institute, Palmerston North, New Zealand.
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
Food Res Int. 2020 Dec;138(Pt A):109756. doi: 10.1016/j.foodres.2020.109756. Epub 2020 Oct 8.
The α-amylase and α-glucosidase inhibitory activities by extracts of oat bran, blueberry and blackcurrant powders, as well as oat bran pastes supplemented 25% of blueberry and blackcurrant powder, were studied by measuring their half inhibitory (IC50) concentrations. Addition of blueberry or blackcurrant powder into oat bran paste increased α-amylase and α-glucosidase inhibitory activities with a decrease in IC50 values. The main anthocyanidin content was measured by pH differential method and the potential inhibitory mechanisms of these extracts were also investigated by detailed inhibition kinetics and docking simulations. The results showed that: (1) cyanidin and delphinidin were the main anthocyanidin profiles in extracts; (2) only blackcurrant powder was a competitive inhibitor, while other extracts were all mixed-type inhibitors against α-amylase; (3) both blueberry- and blackcurrant-enriched pastes were competitive inhibitors, while other extracts were all mixed-type inhibitors towards α-glucosidase; (4) the α-amylase and α-glucosidase inhibitory activities by extracts were potentially driven by hydrogen bonding, cyanidin-3-glucoside and delphinidin-3-glucoside had stronger binding affinity compared to malvidin-3-glucoside and cyanidin-3-rutinside. This study suggested supplementary of blueberry and blackcurrant with oat bran might be a potential source of bioactive products for antidiabetic activity.
通过测量燕麦麸、蓝莓和黑加仑粉提取物以及添加了25%蓝莓和黑加仑粉的燕麦麸糊的半数抑制（IC50）浓度，研究了它们对α-淀粉酶和α-葡萄糖苷酶的抑制活性。在燕麦麸糊中添加蓝莓或黑加仑粉可提高α-淀粉酶和α-葡萄糖苷酶的抑制活性，同时IC50值降低。采用pH差值法测定了主要花青素含量，并通过详细的抑制动力学和对接模拟研究了这些提取物的潜在抑制机制。结果表明：（1）提取物中的主要花青素成分是矢车菊素和飞燕草素；（2）只有黑加仑粉是α-淀粉酶的竞争性抑制剂，而其他提取物均为混合型抑制剂；（3）富含蓝莓和黑加仑的糊剂均为α-葡萄糖苷酶的竞争性抑制剂，而其他提取物均为混合型抑制剂；（4）提取物对α-淀粉酶和α-葡萄糖苷酶的抑制活性可能由氢键驱动，矢车菊素-3-葡萄糖苷和飞燕草素-3-葡萄糖苷比锦葵色素-3-葡萄糖苷和矢车菊素-3-芸香糖苷具有更强的结合亲和力。本研究表明，燕麦麸与蓝莓和黑加仑的组合可能是抗糖尿病活性生物活性产品的潜在来源。
