摘要
为了探究肉桂酸对α-淀粉酶的抑制特性,该研究采用光谱法与分子对接法相结合,研究了肉桂酸对α-淀粉酶的抑制效果及其作用机制。结果显示,肉桂酸在0.04~0.20 mmol/L的浓度内,对α-淀粉酶的抑制率最高为78.05%。紫外光谱显示,α-淀粉酶特征峰的位置并未随着肉桂酸浓度的增加发生明显偏移,但同一波长下α-淀粉酶对紫外光的吸收增强,具有浓度依赖性。荧光光谱结果显示,肉桂酸与α-淀粉酶之间有1个结合位点,猝灭机制为静态猝灭,肉桂酸与α-淀粉酶相互作用的熵变(ΔH)为134.785 kJ/mol和焓变(ΔS)为504.552 J/(mol·K),均大于0,二者之间主要作用力为疏水作用。分子对接结果显示,肉桂酸与α-淀粉酶结合的最低结合能为-23.263 kJ/mol,除疏水相互作用外,范德华力、氢键等作用力也是肉桂酸与α-淀粉酶分子维持稳定的重要因素。上述结果表明,肉桂酸在抑制α-淀粉酶活性方面具有一定的潜力,为2型糖尿病患者功能食品的开发奠定理论基础。
This study aimed to elucidate the inhibitory properties of cinnamic acid on α-amylase by investigating its inhibitory effects and underlying mechanisms through a combination of spectroscopic techniques and molecular docking methods.The findings indicated that cinnamic acid exhibited the highest inhibition rate of α-amylase,reaching 78.05%,within the concentration range of 0.04 to 0.20 mmol/L.Ultraviolet(UV)spectral analysis demonstrated that the characteristic peak position of α-amylase remained unchanged with increasing concentrations of cinnamic acid,although the absorption of UV light by α-amylase at a constant wavelength increased in a concentration-dependent manner.Fluorescence spectroscopy revealed the existence of a binding site between cinnamic acid and α-amylase,with the quenching mechanism identified as static quenching.The interaction between cinnamic acid andα-amylase was characterized by an enthalpy change(ΔH)of 134.785 kJ/mol and an entropy change(ΔS)of 504.552 J/(mol·K),both of which were positive,suggesting that hydrophobic interactions were the predominant forces involved.Molecular docking analyses revealed that the minimum binding energy between cinnamic acid and α-amylase was-23.263 kJ/mol.In addition to hydrophobic interactions,van der Waals forces and hydrogen bonding were identified as significant contributors to the stability of the cinnamic acid and α-amylase complex.These findings suggest that cinnamic acid possesses potential inhibitory effects on α-amylase activity,thereby providing a theoretical basis for the development of functional foods aimed at managing type 2 diabetes.
作者
吕俊丽
云月英
任艳
何璇
LYU Junli;YUN Yueying;REN Yan;HE Xuan(School of Life Science&Technology,Inner Mongolia University of Science&Technology,Baotou 014010,China)
出处
《食品与发酵工业》
北大核心
2026年第1期237-243,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(32360574)
内蒙古自治区自然科学基金项目(2023MS03037)
内蒙古自治区高等学校科学技术研究项目(NJZZ23057)
内蒙古自治区直属高校基本科研业务费项目(2023QNJS152)。
关键词
肉桂酸
Α-淀粉酶
抑制
光谱
分子对接
cinnamic acid
α-amylase
inhibition
spectrum
molecular docking
