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基于酶-配体复合物的简单有效方法用于亲和分析五味子(Turcz.)Baill. 中的脂肪酶抑制剂。

A simple and effective method based on enzyme-ligand complex for affinity analysis of lipase inhibitor from Schisandra chinensis (Turcz.) Baill.

机构信息

School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China.

School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.

出版信息

J Chromatogr B Analyt Technol Biomed Life Sci. 2022 Oct 1;1208:123393. doi: 10.1016/j.jchromb.2022.123393. Epub 2022 Jul 26.

DOI:10.1016/j.jchromb.2022.123393
PMID:35907362
Abstract

Schisandra chinensis (Turcz.) Baill has various biological activities including anti-obesity. Rapid analysis and screening of active compounds from natural extracts is one of the challenges faced by natural drug research. In order to analyze and screen lipase inhibitor from Schisandra chinensis extract, a method inspired by the specific binding of enzyme to ligand was developed and established. Through optimization of incubation conditions, such as time, temperature, and pH, the potential active compound was locked by comparing the change of the chemical components of the S. chinensis extract before and after incubation with lipase. Subsequently, the target compound was isolated by high-speed counter-current chromatography and was identified as 5-hydroxymethyl-2-furaldehyde. Moreover, in vitro activity determination confirmed that 5-hydroxymethyl-2-furaldehyde with an IC value of 284.78 ± 16.45 μg/mL interacted with the lipase through non-competitive inhibition. Furthermore, molecular docking further revealed that 5-hydroxymethyl-2-furaldehyde can be embedded into the active pocket of lipase via multiple hydrogen bonds and other interactions. This study not only screened a potential lipase inhibitor from S. chinensis through the newly developed method, but also can be used as a typical reference for the discovery of active components from functional foods and natural products.

摘要

五味子具有多种生物活性,包括抗肥胖。快速分析和筛选天然提取物中的活性化合物是天然药物研究面临的挑战之一。为了从五味子提取物中分析和筛选脂肪酶抑制剂,开发并建立了一种受酶与配体特异性结合启发的方法。通过优化孵育条件,如时间、温度和 pH 值,通过比较脂肪酶孵育前后五味子提取物化学成分的变化,锁定潜在的活性化合物。随后,通过高速逆流色谱法对目标化合物进行分离,鉴定为 5-羟甲基-2-糠醛。此外,体外活性测定证实,5-羟甲基-2-糠醛与脂肪酶的相互作用通过非竞争性抑制,IC 值为 284.78±16.45μg/mL。进一步的分子对接进一步表明,5-羟甲基-2-糠醛可以通过多个氢键和其他相互作用嵌入脂肪酶的活性口袋中。本研究不仅通过新开发的方法从五味子中筛选出一种潜在的脂肪酶抑制剂,而且还可以作为从功能性食品和天然产物中发现活性成分的典型参考。

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