Yin Shipeng, Siahaan Evi Amelia, Niu Liqiong, Shibata Mario, Liu Yuanfa, Hagiwara Tomoaki
State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.
Front Nutr. 2023 Jan 12;9:1110615. doi: 10.3389/fnut.2022.1110615. eCollection 2022.
The main symptoms of diabetes are hyperglycemia and insulin resistance. The inhibition of the starch digestion enzymes could effectively regulate starch digestion and glucose absorption, thereby slowing or treating the symptoms of postprandial hyperglycemia. Herein, we used fucoxanthin isolated from stems, as α-amylase inhibitor, and monitored the interactions of both biomolecules by using quartz crystal microbalance-admittance (QCM-A) instrument. All the processes of α-amylase hydrolysis of starch were also dynamically tracked by using amylose-immobilized QCM technology. In our work, we found that the kinetic parameter ( , , and ) values obtained by the QCM-A analysis were relatively consistent compared to the kinetic parameter values obtained by the conventional Michaelis-Menten analysis. For the inhibitory reactions, the results showed that fucoxanthin significantly reduced the activity of α-amylase in a dose-dependent manner. The QCM-A technology shown to be an excellent approach in obtaining comprehensive and accurate kinetic parameters, thereby providing real and accurate data for kinetic studies. It is helpful to clarify the mechanism of action of fucoxanthin on α-amylase, which further proved the potential of fucoxanthin to improve and treat postprandial hyperglycemia.
糖尿病的主要症状是高血糖和胰岛素抵抗。抑制淀粉消化酶可有效调节淀粉消化和葡萄糖吸收，从而减缓或治疗餐后高血糖症状。在此，我们使用从茎中分离出的岩藻黄质作为α-淀粉酶抑制剂，并使用石英晶体微天平-导纳（QCM-A）仪器监测两种生物分子的相互作用。还利用固定化直链淀粉的QCM技术动态跟踪了α-淀粉酶水解淀粉的所有过程。在我们的工作中，我们发现，与通过传统米氏分析获得的动力学参数值相比，通过QCM-A分析获得的动力学参数（ 、 和 ）值相对一致。对于抑制反应，结果表明岩藻黄质以剂量依赖的方式显著降低了α-淀粉酶的活性。QCM-A技术被证明是获得全面准确动力学参数的一种优秀方法，从而为动力学研究提供真实准确的数据。这有助于阐明岩藻黄质对α-淀粉酶的作用机制，进一步证明了岩藻黄质改善和治疗餐后高血糖的潜力。
