Xie Jing, Zhang Li, Bai Yu-Ying, Wang Wen-Jing, Hu Xia, Li Shijun, Tian Yang
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, PR China; Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, PR China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR China; Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, PR China; Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming 650201, PR China.
Food Chem. 2025 Mar 1;467:142287. doi: 10.1016/j.foodchem.2024.142287. Epub 2024 Nov 29.
Walnut septum is rich in polyphenolic substances, but the hypoglycaemic and hypolipidemic effects of walnut septum polyphenols (WSP) and the main active compounds responsible for these effects are still unknown. In the present study, WSP was firstly extracted, and then purified using D101 macroporous resin, and the purity of WSP obtained was 87.36 %. WSP inhibited the activity of α-glucosidase and pancreatic lipase with IC values of 36.2 μg/mL and 155.9 μg/mL, respectively. Furthermore, WSP increased glucose consumption and decreased oxidative stress in insulin-resistant C2C12 cells, as well as inhibited lipid accumulation in 3 T3-L1 adipocytes. Eight naturally active ligands for α-glucosidase and pancreatic lipase were identified from WSP by affinity ultrafiltration combined with liquid chromatography-mass spectrometry analytical methods. Further molecular docking showed strong binding between these eight ligands and the enzyme. The results of the study lay a scientific foundation for the development of walnut septum as a functional food for hypoglycemic and hypolipidemic.
核桃隔膜富含多酚类物质，但核桃隔膜多酚（WSP）的降血糖和降血脂作用以及产生这些作用的主要活性化合物仍不清楚。在本研究中，首先提取WSP，然后用D101大孔树脂进行纯化，得到的WSP纯度为87.36%。WSP抑制α-葡萄糖苷酶和胰脂肪酶的活性，IC值分别为36.2μg/mL和155.9μg/mL。此外，WSP增加胰岛素抵抗的C2C12细胞的葡萄糖消耗并降低氧化应激，同时抑制3T3-L1脂肪细胞中的脂质积累。通过亲和超滤结合液相色谱-质谱分析方法从WSP中鉴定出8种α-葡萄糖苷酶和胰脂肪酶的天然活性配体。进一步的分子对接显示这8种配体与酶之间有很强的结合。该研究结果为将核桃隔膜开发成降血糖和降血脂的功能性食品奠定了科学基础。
