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Dai J, Liu Z, Ma L, Yang C, Bai L, Han D, Song Q, Yan H, Wang Z. Identification of procyanidins as α-glucosidase inhibitors, pancreatic lipase inhibitors, and antioxidants from the bark of Cinnamomum cassia by multi-bioactivity-labeled molecular networking. Food Res Int 2024; 192:114833. [PMID: 39147522 DOI: 10.1016/j.foodres.2024.114833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 07/20/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
This study examined the suppressive effects of 16 selected plant-based foods on α-glucosidase and pancreatic lipase and their antioxidant properties. Among these, the bark of Cinnamomum cassia (Cinnamon, WLN-FM 15) showed the highest inhibitory activity against α-glucosidase and the highest antioxidant activity. Additionally, WLN-FM 15 showed promising results in the other tests. To further identify the bioactive constituents of WLN-FM 15, a multi-bioactivity-labeled molecular networking approach was used through a combination of GNPS-based molecular networking, DPPH-HPLC, and affinity-based ultrafiltration-HPLC. A total of nine procyanidins were identified as antioxidants and inhibitors of α-glucosidase and pancreatic lipase in WLN-FM 15. Subsequently, procyanidins A1, A2, B1, and C1 were isolated, and their efficacy was confirmed through functional assays. In summary, WLN-FM 15 has the potential to serve as a functional food ingredient with the procyanidins as its bioactive constituents. These results also suggest that the multi-bioactivity-labeled molecular networking approach is reliable for identifying bioactive constituents in plant-based foods.
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Affiliation(s)
- Jun Dai
- Hebei Key Laboratory of Public Health Safety, School of Public Health, College of Life Sciences, Hebei University, Baoding 071002, China
| | - Zihan Liu
- Hebei Key Laboratory of Public Health Safety, School of Public Health, College of Life Sciences, Hebei University, Baoding 071002, China
| | - Lei Ma
- Hebei Key Laboratory of Public Health Safety, School of Public Health, College of Life Sciences, Hebei University, Baoding 071002, China
| | - Chunliu Yang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, College of Life Sciences, Hebei University, Baoding 071002, China
| | - Ligai Bai
- State Key Laboratory of New Pharmaceutical Preparations and Excipients, Key Laboratory of Medicinal Chemistry and Molecular Diagnosis of Ministry of Education, College of Chemistry and Materials Science, Hebei University, Baoding 071002, China
| | - Dandan Han
- Hebei Key Laboratory of Public Health Safety, School of Public Health, College of Life Sciences, Hebei University, Baoding 071002, China
| | - Qi Song
- College of Traditional Chinese Medicine, Hebei University, Baoding 071002, China
| | - Hongyuan Yan
- Hebei Key Laboratory of Public Health Safety, School of Public Health, College of Life Sciences, Hebei University, Baoding 071002, China; State Key Laboratory of New Pharmaceutical Preparations and Excipients, Key Laboratory of Medicinal Chemistry and Molecular Diagnosis of Ministry of Education, College of Chemistry and Materials Science, Hebei University, Baoding 071002, China.
| | - Zhiqiang Wang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, College of Life Sciences, Hebei University, Baoding 071002, China.
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Li R, Zhou J, Zhang X, Wang Y, Wang J, Zhang M, He C, Zhuang P, Chen H. Construction of the Gal-NH 2/mulberry leaf polysaccharides-lysozyme/luteolin nanoparticles and the amelioration effects on lipid accumulation. Int J Biol Macromol 2023; 253:126780. [PMID: 37699459 DOI: 10.1016/j.ijbiomac.2023.126780] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/14/2023]
Abstract
Luteolin is a kind of natural flavonoid with great potential for lipid accumulation intervention. However, the poor water solubility and non-targeted release greatly diminish its efficiency. In this study, 4-aminophenyl β-D-galactopyranoside (Gal-NH2)/mulberry leaf polysaccharides- lysozyme/luteolin nanoparticles (Gal-MPL/Lut) were fabricated via amide reaction, self-assembly process and electrostatic interaction. The nanoparticles could hepatic-target of Lut and enhance action on liver tissue by specific recognition of asialoglycoprotein receptor (ASGPR). Physicochemical characterization of the nanoparticles showed a spherical shape with a uniform particle size distribution (77.8 ± 2.6 nm) with a polydispersity index (PDI) of 0.22 ± 0.06. Subsequently, in HepG2 cells model, administration with hepatic-targeted Gal-MPL/Lut nanoparticles promoted the cellular uptake of Lut, and regulated lipid metabolism manifested by remarkably inhibiting total cholesterol (TC) and triglyceride (TG) expression levels through the modulation of PI3K/SIRT-1/FAS/CEBP-α signaling pathway. This study provides a promising strategy for a highly hepatic-targeted therapy to ameliorate lipid accumulation using natural medicines facilitated by nano-technology.
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Affiliation(s)
- Ruilin Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Jingna Zhou
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Xiaoyu Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yajie Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Jia Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin 300384, PR China; State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Chengwei He
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa 999078, Macao
| | - Pengwei Zhuang
- Haihe Laboratory of Modern Chinese Medicine, Chinese Materia Medica College, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
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Olt V, Báez J, Curbelo R, Boido E, Amarillo M, Gámbaro A, Alborés S, Gerez García N, Cesio MV, Heinzen H, Dellacassa E, Fernández-Fernández AM, Medrano A. Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation. Front Nutr 2023; 10:1241105. [PMID: 37743913 PMCID: PMC10513392 DOI: 10.3389/fnut.2023.1241105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Accepted: 08/16/2023] [Indexed: 09/26/2023] Open
Abstract
Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10-20% w/w total wet dough) and sweetener sucralose (2-4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS, in vitro bioactivity (total phenol content, antioxidant by ABTS and ORAC-FL, antidiabetic and antiobesity by inhibition of α-glucosidase and pancreatic lipase, respectively) and sensory properties of the biscuits were evaluated. TGP microbiological and pesticides showed values within food safety criteria. Sensory profiles of TGP biscuits were obtained, showing biscuits with 20% TGP good sensory quality (7.3, scale 1-9) in a cluster of 37 out of 101 consumers. TGP addition in biscuits had a significant (p < 0.05) effect on total phenolic content (0.893-1.858 mg GAE/g biscuit) and bioactive properties when compared to controls: 11.467-50.491 and 4.342-50.912 μmol TE/g biscuit for ABTS and ORAC-FL, respectively; inhibition of α-glucosidase and pancreatic lipase, IC50 35.572-64.268 and 7.197-47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking. Malvidin-3-O-(6'-p-coumaroyl) glucoside, (+)-catechin, malvidin-3-O-glucoside, and (-)-epicatechin were the main phenolic compounds (in descendent order of content) found. The bioactive properties could be attributed to the remaining phenolic compounds in the biscuits. In conclusion, TGP biscuits seemed to be a promising functional food with potential for ameliorating oxidative stress, glucose and fatty acids levels with good sensory quality.
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Affiliation(s)
- Victoria Olt
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Jessica Báez
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Romina Curbelo
- Área Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Boido
- Área Enología y Biotecnología de la Fermentación, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Miguel Amarillo
- Área Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Adriana Gámbaro
- Área Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Silvana Alborés
- Departamento de Biociencias, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Natalia Gerez García
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - María Verónica Cesio
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Horacio Heinzen
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Área Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Adriana Maite Fernández-Fernández
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Alejandra Medrano
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
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Zeng Z, Wu D, Tang L, Hu X, Zhang J, Geng F. Exploring the binding effects and inhibiting mechanism of hyperoside to lipase using multi-spectroscopic approaches, isothermal titration calorimetry, inhibition kinetics and molecular dynamics. RSC Adv 2023; 13:6507-6517. [PMID: 36845588 PMCID: PMC9950857 DOI: 10.1039/d2ra06715c] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Accepted: 02/12/2023] [Indexed: 02/28/2023] Open
Abstract
Hyperoside (HYP) is a flavonoid with various physiological activities. The present study examined the interaction mechanism between HYP and lipase using multi-spectrum and computer-aided techniques. Results demonstrated that the force type of HYP on lipase was mainly hydrogen bond, hydrophobic interaction force, and van der Waals force, and HYP had an excellent binding affinity with lipase at 1.576 × 105 M-1. HYP dose-dependently inhibited lipase in the inhibition experiment, and its IC50 value was 1.92 × 10-3 M. Moreover, the results suggested that HYP could inhibit the activity by binding to essential groups. Conformational studies indicated that the conformation and microenvironment of lipase were slightly changed after the addition of HYP. Computational simulations further confirmed the structural relationships of HYP to lipase. The interaction between HYP and lipase can provide ideas for the development of functional foods related to weight loss. The results of this study help comprehend the pathological significance of HYP in biological systems, as well as its mechanism.
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Affiliation(s)
- Zhen Zeng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University Chengdu 610106 China
| | - Di Wu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University Chengdu 610106 China
| | - Lan Tang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University Chengdu 610106 China
| | - Xia Hu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University Chengdu 610106 China
| | - Jing Zhang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University Chengdu 610106 China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University Chengdu 610106 China
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Sosnowska D, Podsędek A, Kucharska AZ. Proanthocyanidins as the main pancreatic lipase inhibitors in chokeberry fruits. Food Funct 2022; 13:5616-5625. [PMID: 35506494 DOI: 10.1039/d1fo04429j] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pancreatic lipase inhibitors are recognized as important in strategies for the management of overweight and obesity. The phytocompounds in chokeberry fruit show multidirectional pro-health effects, including anti-obesity activity. The aims of this study were to fractionate and identify the phenolic compounds of chokeberry fruit phenolic-rich extract that are active as pancreatic lipase inhibitors. Phenolic compounds were fractionated using Sephadex LH-20 resin, followed by polyphenol profile analysis using chromatographic and spectrophotometric methods, while pancreatic inhibitory activity was determined using 4-methylumbelliferyl oleate and emulsified triolein as enzyme substrates. Among the six fractions isolated from extract, two fractions rich in highly polymerized proanthocyanidins showed the greatest ability to inhibit pancreatic lipase activity. In comparison, fractions containing mainly low-molecular-weight phenolic compounds, such as phenolic acids, flavonols and anthocyanins, were 11-64 times less active. The most active fraction showed a mixed mode of pancreatic lipase inhibition, as determined by Lineweaver-Burk plot analysis, and exhibited a cumulative effect with orlistat. This study shows that black chokeberry polyphenols, particularly highly polymerized procyanidins, can effectively inhibit pancreatic lipase activity determined by in vitro methods.
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Affiliation(s)
- Dorota Sosnowska
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland.
| | - Anna Podsędek
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland.
| | - Alicja Z Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
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Proanthocyanidins and Where to Find Them: A Meta-Analytic Approach to Investigate Their Chemistry, Biosynthesis, Distribution, and Effect on Human Health. Antioxidants (Basel) 2021; 10:antiox10081229. [PMID: 34439477 PMCID: PMC8389005 DOI: 10.3390/antiox10081229] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 12/22/2022] Open
Abstract
Proanthocyanidins (PACs) are a class of polyphenolic compounds that are attracting considerable interest in the nutraceutical field due to their potential health benefits. However, knowledge about the chemistry, biosynthesis, and distribution of PACs is limited. This review summarizes the main chemical characteristics and biosynthetic pathways and the main analytical methods aimed at their identification and quantification in raw plant matrices. Furthermore, meta-analytic approaches were used to identify the main plant sources in which PACs were contained and to investigate their potential effect on human health. In particular, a cluster analysis identified PACs in 35 different plant families and 60 different plant parts normally consumed in the human diet. On the other hand, a literature search, coupled with forest plot analyses, highlighted how PACs can be actively involved in both local and systemic effects. Finally, the potential mechanisms of action through which PACs may impact human health were investigated, focusing on their systemic hypoglycemic and lipid-lowering effects and their local anti-inflammatory actions on the intestinal epithelium. Overall, this review may be considered a complete report in which chemical, biosynthetic, ecological, and pharmacological aspects of PACs are discussed.
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Chen J, Wu X, Zhou Y, He J. Camellia nitidissima Chi leaf as pancreatic lipase inhibitors: Inhibition potentials and mechanism. J Food Biochem 2021; 45:e13837. [PMID: 34231229 DOI: 10.1111/jfbc.13837] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 05/28/2021] [Accepted: 06/01/2021] [Indexed: 01/12/2023]
Abstract
In this study, Camellia nitidissima Chi leaf extract was investigated for its compounds and pancreatic lipase inhibitory potentials. The interaction was determined using ultraviolet (UV) spectroscopy, circular dichroism (CD), fluorescence spectroscopy (FS), and molecular docking to understand the inhibiton, kinetic, and conformation of extraction-pancreatic lipase complex. C. nitidissima Chi leaf extraction inhibited the pancreatic lipase activity in a dose-dependent manner at the concentration of 1-12 mg/ml. The Lineweaver-Burk plots indicated that the inhibition on pancreatic lipase by extraction was noncompetitive. In addition, the decrease in α-helix contents, increase in β-sheet and β-turn, and decrease in fluorescence intensity after extraction treatment indicated that the conformation of pancreatic lipase was changed. This work revealed that C. nitidissima Chi leaf extraction played a significant role in inhibiting pancreatic lipase activity and brought out a solution of delay fat accumulation. PRACTICAL APPLICATIONS: This study reports the components in the extract of C. nitidissima Chi leaf and its inhibitory effect and mechanism of pancreatic lipase. C. nitidissima Chi leaf is a good source of bioactive components, including multiflorin B, kaempferol-3-O-rutinoside, vicenin-2, apigenin-6-C-pentosyl-8-C-hexosyl, vitexin, kaempferol, and other ingredients. It can inhibit pancreatic lipase and be used to control obesity and treat hyperlipidemia. This study also revealed the structure changes of C. nitidissima Chi leaf extract on pancreatic lipase, and further revealed the inhibitory mechanism of C. nitidissima Chi leaf extract on lipase, which provides a theoretical basis for C. nitidissima Chi leaf as a lipase inhibitor.
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Affiliation(s)
- Jiahui Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yue Zhou
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Junhua He
- College of Food Science, South China Agricultural University, Guangzhou, China
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Huang X, Zhu J, Wang L, Jing H, Ma C, Kou X, Wang H. Inhibitory mechanisms and interaction of tangeretin, 5-demethyltangeretin, nobiletin, and 5-demethylnobiletin from citrus peels on pancreatic lipase: Kinetics, spectroscopies, and molecular dynamics simulation. Int J Biol Macromol 2020; 164:1927-1938. [DOI: 10.1016/j.ijbiomac.2020.07.305] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 07/11/2020] [Accepted: 07/29/2020] [Indexed: 12/21/2022]
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Fernandes ACF, Martins IM, Moreira DKT, Macedo GA. Use of agro‐industrial residues as potent antioxidant, antiglycation agents, and α‐amylase and pancreatic lipase inhibitory activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14397] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Isabela Mateus Martins
- Bioprocesses Laboratory Faculty of Food Engineering University of Campinas Campinas Brazil
| | | | - Gabriela Alves Macedo
- Bioprocesses Laboratory Faculty of Food Engineering University of Campinas Campinas Brazil
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Jiang Z, Yu G, Liang Y, Song T, Zhu Y, Ni H, Yamaguchi K, Oda T. Inhibitory effects of a sulfated polysaccharide isolated from edible red alga Bangia fusco-purpurea on α-amylase and α-glucosidase. Biosci Biotechnol Biochem 2019; 83:2065-2074. [DOI: 10.1080/09168451.2019.1634515] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
ABSTRACT
In this study, a sulfated polysaccharide (BFP) was isolated from the edible red alga Bangia fusco-purpurea. Gel-filtration and thin layer chromatographically analyses suggested that BFP was a homogenous polysaccharide. The chemical structural analysis revealed that BFP mainly consisted of galactose together with a small amount of uronic acid, mannose, and glucose. Its molecular mass was estimated to be 133.18 kDa by high-performance liquid chromatography (HPLC) analysis. BFP inhibited α-amylase and α-glucosidase in a concentration-dependent manner. The IC50 values of BFP against α-amylase and α-glucosidase were estimated to be 1.26 ± 0.11 mg/mL and 1.34 ± 0.07 mg/mL, respectively. Kinetic analyses suggested that BFP showed competitive and non-competitive inhibition against α-amylase and α-glucosidase, respectively. Circular dichroism spectral and fluorescence spectral analyses suggested that BFP affects the conformational structures of these enzymes, which may lead to the inhibition of the enzymatic activities.
Abbreviations: Ara: D-arabinose; AnGal: anhydro-L-galactose residues; CD spectroscopy: Circular Dichroism spectroscopy; DNS: dinitrosalicylic acid; FT-IR: fourier transform infrared spectra; Fuc: L-fucose; Gal: D-galactose; Glc: D-glucose; GlcA: D-Glucuronic acid; HPLC: high performance liquid chromatography; Man: D-mannose; pNPG: p-nitrophenyl-α-D-glucoside; TFA: trifluoroacetic acid; TLC: thin-layer chromatography; PMP: 1-phenyl-3-methyl-5-pyrazolone; Xyl: D-xylose
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Affiliation(s)
- Zedong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province, China
| | - Gang Yu
- College of Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, China
| | - Yan Liang
- Graduate School of Fisheries Science & Environmental Studies, Nagasaki University, Nagasaki, Japan
| | - Tianyuan Song
- College of Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, China
| | - Yanbing Zhu
- College of Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province, China
| | - Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province, China
| | - Kenichi Yamaguchi
- Graduate School of Fisheries Science & Environmental Studies, Nagasaki University, Nagasaki, Japan
| | - Tatsuya Oda
- Graduate School of Fisheries Science & Environmental Studies, Nagasaki University, Nagasaki, Japan
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Liu Y, Yang R, Liu J, Meng D, Zhou Z, Zhang Y, Blanchard C. Fabrication, structure, and function evaluation of the ferritin based nano-carrier for food bioactive compounds. Food Chem 2019; 299:125097. [DOI: 10.1016/j.foodchem.2019.125097] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 06/26/2019] [Accepted: 06/27/2019] [Indexed: 12/13/2022]
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12
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Chen K, Zhang H. Alginate/pectin aerogel microspheres for controlled release of proanthocyanidins. Int J Biol Macromol 2019; 136:936-943. [DOI: 10.1016/j.ijbiomac.2019.06.138] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/11/2019] [Accepted: 06/19/2019] [Indexed: 10/26/2022]
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13
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Nie Y, Stürzenbaum SR. Proanthocyanidins of Natural Origin: Molecular Mechanisms and Implications for Lipid Disorder and Aging-Associated Diseases. Adv Nutr 2019; 10:464-478. [PMID: 30926997 PMCID: PMC6520035 DOI: 10.1093/advances/nmy118] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 07/06/2018] [Accepted: 11/27/2018] [Indexed: 12/27/2022] Open
Abstract
Proanthocyanidins are phytonutrients formed by oligomerization or polymerization of subunits catechin, epicatechin, and their gallic acid esters. Proanthocyanidins are a component of many plants and thus form an integral part of the human diet. Oligomeric proanthocyanidins are currently marketed as medicinal products that target vascular disorders and chronic pathological conditions, many of which are age-associated. Proanthocyanidins are also characterized by their effects on energy homeostasis. Not dissimilar to their chemically synthesized counterparts, naturally extracted proanthocyanidins act via inhibition of lipases, stimulation of energy expenditure, or suppression of appetite. Here we review the current knowledge-base and highlight challenges and future impacts regarding involvement of proanthocyanidins in global lipid metabolism, with a focus on the molecular mechanisms and pathological conditions that progress with aging.
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Affiliation(s)
- Yu Nie
- Department of Analytical, Environmental & Forensic Sciences, School of Population Health & Environmental Sciences, Faculty of Life Sciences & Medicine, King's College London, London, United Kingdom
| | - Stephen R Stürzenbaum
- Department of Analytical, Environmental & Forensic Sciences, School of Population Health & Environmental Sciences, Faculty of Life Sciences & Medicine, King's College London, London, United Kingdom
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14
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Du X, Bai M, Huang Y, Jiang Z, Chen F, Ni H, Li Q. Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.045] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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Majewska M, Pająk J, Skomiał J, Miltko R, Kowalik B. The effect of lingonberry leaves and oak cortex addition to sheep diets on pancreatic enzymes activity. JOURNAL OF ANIMAL AND FEED SCIENCES 2017. [DOI: 10.22358/jafs/79748/2017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Yu H, Dong S, Wang L, Liu Y. The effect of triterpenoid saponins on pancreatic lipase in vitro : Activity, conformation, kinetics, thermodynamics and morphology. Biochem Eng J 2017. [DOI: 10.1016/j.bej.2017.05.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions. Molecules 2017; 22:molecules22040669. [PMID: 28441731 PMCID: PMC6154557 DOI: 10.3390/molecules22040669] [Citation(s) in RCA: 142] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 01/11/2023] Open
Abstract
The digestive enzymes–polyphenolic compounds (PCs) interactions behind the inhibition of these enzymes have not been completely studied. The existing studies have mainly analyzed polyphenolic extracts and reported inhibition percentages of catalytic activities determined by UV-Vis spectroscopy techniques. Recently, pure PCs and new methods such as isothermal titration calorimetry and circular dichroism have been applied to describe these interactions. The present review focuses on PCs structural characteristics behind the inhibition of digestive enzymes, and progress of the used methods. Some characteristics such as molecular weight, number and position of substitution, and glycosylation of flavonoids seem to be related to the inhibitory effect of PCs; also, this effect seems to be different for carbohydrate-hydrolyzing enzymes and proteases. The digestive enzyme–PCs molecular interactions have shown that non-covalent binding, mostly by van der Waals forces, hydrogen binding, hydrophobic binding, and other electrostatic forces regulate them. These interactions were mainly associated to non-competitive type inhibitions of the enzymatic activities. The present review emphasizes on the digestive enzymes such as α-glycosidase (AG), α-amylase (PA), lipase (PL), pepsin (PE), trypsin (TP), and chymotrypsin (CT). Existing studies conducted in vitro allow one to elucidate the characteristics of the structure–function relationships, where differences between the structures of PCs might be the reason for different in vivo effects.
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Proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc.) leaves regulate lipid metabolism and glucose consumption by activating AMPK pathway in HepG2 cells. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.030] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Zhou Z, Sun G, Liu Y, Gao Y, Xu J, Meng D, Strappe P, Blanchard C, Yang R. A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.329] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center
| | - Guoyu Sun
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
| | - Yuqian Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
| | - Yunjing Gao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
| | - Jingjing Xu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
| | - Demei Meng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center
| | - Padraig Strappe
- ARC Industrial Transformation Training Centre for Functional Grains
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains
| | - Rui Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center
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Hu Y, Zhang G, Zhang F. Study of conformation and thermodynamics of α-amylase interaction with ethylene in vitro. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2016; 163:110-4. [DOI: 10.1016/j.jphotobiol.2016.08.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Accepted: 08/15/2016] [Indexed: 12/18/2022]
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21
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Hypolipidemic mechanism of gypenosides via inhibition of pancreatic lipase and reduction in cholesterol micellar solubility. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2540-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Liu Y, Liu Y, Wang S, Dong S, Chang P, Jiang Z. Structural characteristics of (−)-epigallocatechin-3-gallate inhibiting amyloid Aβ42 aggregation and remodeling amyloid fibers. RSC Adv 2015. [DOI: 10.1039/c5ra09608a] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
To elucidate the structural requirements of EGCG analogs inhibiting Aβ42 protein aggregation and remodeling amyloid fibers, the interactions mechanism between Aβ42 and four EGCG analogs, EGCG, GCG, ECG and EGC, were investigated in this work.
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Affiliation(s)
- Yun Liu
- Beijing Key Laboratory of Bioprocess
- College of Life Science and Technology
- Beijing University of Chemical Technology
- Beijing 100029
- China
| | - Yang Liu
- Beijing Key Laboratory of Bioprocess
- College of Life Science and Technology
- Beijing University of Chemical Technology
- Beijing 100029
- China
| | - Shihui Wang
- Beijing Key Laboratory of Bioprocess
- College of Life Science and Technology
- Beijing University of Chemical Technology
- Beijing 100029
- China
| | - Shengzhao Dong
- Beijing Key Laboratory of Bioprocess
- College of Life Science and Technology
- Beijing University of Chemical Technology
- Beijing 100029
- China
| | - Ping Chang
- College of Applied Arts and Science
- Beijing Union University
- Beijing 100101
- China
| | - Zhaofeng Jiang
- College of Applied Arts and Science
- Beijing Union University
- Beijing 100101
- China
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Wang S, Sun Z, Dong S, Liu Y, Liu Y. Molecular interactions between (-)-epigallocatechin gallate analogs and pancreatic lipase. PLoS One 2014; 9:e111143. [PMID: 25365042 PMCID: PMC4218840 DOI: 10.1371/journal.pone.0111143] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2014] [Accepted: 09/28/2014] [Indexed: 01/06/2023] Open
Abstract
The molecular interactions between pancreatic lipase (PL) and four tea polyphenols (EGCG analogs), like (−)-epigallocatechin gallate (EGCG), (−)-gallocatechin gallate (GCG), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EC), were studied from PL activity, conformation, kinetics and thermodynamics. It was observed that EGCG analogs inhibited PL activity, and their inhibitory rates decreased by the order of EGCG>GCG>ECG>EC. PL activity at first decreased rapidly and then slowly with the increase of EGCG analogs concentrations. α-Helix content of PL secondary structure decreased dependent on EGCG analogs concentration by the order of EGCG>GCG>ECG>EC. EGCG, ECG, and EC could quench PL fluorescence both dynamically and statically, while GCG only quenched statically. EGCG analogs would induce PL self-assembly into complexes and the hydrodynamic radii of the complexes possessed a close relationship with the inhibitory rates. Kinetics analysis showed that EGCG analogs non-competitively inhibited PL activity and did not bind to PL catalytic site. DSC measurement revealed that EGCG analogs decreased the transition midpoint temperature of PL enzyme, suggesting that these compounds reduced PL enzyme thermostability. In vitro renaturation through urea solution indicated that interactions between PL and EGCG analogs were weak and non-covalent.
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Affiliation(s)
- Shihui Wang
- Beijing Key Laboratory of Bioprocess, The Biorefinery Research and Engineering Center of the Ministry of Education of China, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, China
| | - Zeya Sun
- Beijing Key Laboratory of Bioprocess, The Biorefinery Research and Engineering Center of the Ministry of Education of China, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, China
| | - Shengzhao Dong
- Beijing Key Laboratory of Bioprocess, The Biorefinery Research and Engineering Center of the Ministry of Education of China, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, China
| | - Yang Liu
- Beijing Key Laboratory of Bioprocess, The Biorefinery Research and Engineering Center of the Ministry of Education of China, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, China
| | - Yun Liu
- Beijing Key Laboratory of Bioprocess, The Biorefinery Research and Engineering Center of the Ministry of Education of China, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, China
- * E-mail:
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