Inhibitory mechanism of novel allosteric inhibitor, Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins against α-glucosidase

Mengting Wang; Jing Jiang; Jinhu Tian; Shiguo Chen; Xingqian Ye; Yaqin Hu; Jianchu Chen

Journal of Functional Foods (May 2019)

Inhibitory mechanism of novel allosteric inhibitor, Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins against α-glucosidase

Mengting Wang,
Jing Jiang,
Jinhu Tian,
Shiguo Chen,
Xingqian Ye,
Yaqin Hu,
Jianchu Chen

Affiliations

Mengting Wang: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People’s Republic of China
Jing Jiang: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People’s Republic of China
Jinhu Tian: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People’s Republic of China
Shiguo Chen: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People’s Republic of China
Xingqian Ye: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People’s Republic of China
Yaqin Hu: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People’s Republic of China
Jianchu Chen: Corresponding author.; College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People’s Republic of China

Journal volume & issue: Vol. 56
pp. 286 – 294

Abstract

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α-Glucosidase is a key enzyme related to starch digestion and type-2 diabetes. In the present study, the inhibition effect and the underlying mechanism of Chinese bayberry leaves proanthocyanidins (BLPs) on α-glucosidase were investigated by enzyme kinetic analysis, multi-spectroscopy and molecular docking simulation. The results revealed that BLPs was a high potential noncompetitive-type inhibitor of α-glucosidase with the half maximal inhibitory concertation (IC50) value of 0.037 ± 0.001 mg mL−1 and acarbose equivalent (AE) of 517.01 mmol AE g−1. What’s more, BLPs may interact with some amino acids surrounded in the allosteric site of α-glucosidase to form a complex driven by hydrogen bonding and hydrophobic interaction, and thus change the structure and microenvironment of α-glucosidase, leading to the decrease of activity of α-glucosidase. The present study suggested that BLPs as epigallocatechin-3-O-gallate (EGCG) polymers could be a novel α-glucosidase inhibitor and had potential to be further used in functional food or anti-diabetic drug.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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