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中国精品科技期刊2020
翟迎奥,王昆山,于增辉,等. 三种黄酮两两联合对胰脂肪酶的抑制作用J. 食品工业科技,2026,47(4):125−133. doi: 10.13386/j.issn1002-0306.2025030246.
引用本文: 翟迎奥,王昆山,于增辉,等. 三种黄酮两两联合对胰脂肪酶的抑制作用J. 食品工业科技,2026,47(4):125−133. doi: 10.13386/j.issn1002-0306.2025030246.
ZHAI Ying'ao, WANG Kunshan, YU Zenghui, et al. Inhibitory Effects of Pairwise Combinations of Three Flavonoids on Pancreatic LipaseJ. Science and Technology of Food Industry, 2026, 47(4): 125−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030246.
Citation: ZHAI Ying'ao, WANG Kunshan, YU Zenghui, et al. Inhibitory Effects of Pairwise Combinations of Three Flavonoids on Pancreatic LipaseJ. Science and Technology of Food Industry, 2026, 47(4): 125−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030246.

三种黄酮两两联合对胰脂肪酶的抑制作用

Inhibitory Effects of Pairwise Combinations of Three Flavonoids on Pancreatic Lipase

  • 摘要: 研究三种黄酮类化合物两两联合使用对胰脂肪酶(Pancreatic lipase,PL)的抑制活性及作用机制,为开发天然抗肥胖药物提供理论依据。利用联合等效线图确定三种黄酮类化合物联用时的最佳添加比例,再通过紫外光谱和荧光光谱研究金雀异黄酮(Genistein,Gen)、白杨素(Chrysin,Chr)和柚皮素(Naringenin,Nar)与PL的结合反应及机制,同时利用同步荧光、红外光谱、差示扫描量热法及粒径分析从不同角度对复合物进行结构表征,全面阐明它们对PL结构与性质的影响。结果显示,3种黄酮联合作用摩尔比为4:1时联合抑制效果最佳,表现为协同作用。内源荧光及紫外光谱表明,Gen-Chr、Gen-Nar、Nar-Chr对PL的猝灭是静态猝灭,结合常数Ka分别为1.63×105 L/mol、14.64×105 L/mol、7.07×105 L/mol;热力学参数显示,Gen-Chr-PL以疏水相互作用为主,Gen-Nar-PL以静电引力为主,Nar-Chr-PL以氢键和范德华力为主。同步荧光及粒径结果表明,随着抑制剂浓度增加,复合物疏水性降低。红外光谱表明,抑制剂使PL二级结构变化。DSC表明,三者与PL形成复合物后降低其热稳定性。这些结果表明Gen、Chr、Nar两两联合对PL活性有抑制作用,且能显著影响PL的结构和性质,为开发新型PL抑制剂提供新思路。

     

    Abstract: This study delved into the inhibitory activity and underlying mechanism of a combination of three flavonoids against pancreatic lipase (PL), aiming to furnish a robust theoretical foundation for the development of natural anti-obesity pharmaceuticals. The optimal proportion of these three flavonoids for combination was determined through the use of a combined equivalent line graph. Subsequently, ultraviolet (UV) spectroscopy and fluorescence spectroscopy were employed to explore the binding reactions and mechanisms between genistein (Gen), chrysin (Chr), naringenin (Nar), and PL. To comprehensively elucidate the impact of these flavonoids on the structure and properties of PL, synchronous fluorescence, infrared spectroscopy, differential scanning calorimetry, and particle size analysis were simultaneously utilised to characterize the formed complexes from multiple perspectives. The results showed that when the molar ratio of the three flavonoids was 4:1, the combined inhibitory effect was the most pronounced, exhibiting a synergistic action. Both endogenous fluorescence and UV spectrum demonstrated that the quenching of PL by Gen-Chr, Gen-Nar, and Nar-Chr was static quenching. The corresponding binding constants Ka were calculated to be 1.63×105 L/mol, 14.64×105 L/mol, and 7.07×105 L/mol, respectively. Thermodynamic parameter analysis indicated that hydrophobic interaction was the dominat force in the Gen-Chr-PL complex, electrostatic attraction played a predominant role in the Gen-Nar-PL complex, and hydrogen bonding along with van der Waals force were the main driving forces in the Nar-Chr-PL complex. The results from synchronous fluorescence and particle size results indicated that as the concentration of the inhibitors increased, the hydrophobicity of the complexes decreased. Infrared spectroscopy results indicated that the inhibitors altered the secondary structure of PL. Differential scanning calorimetry (DSC) results showed that the thermal stability of PL diminished after the formation of complexes with the three compounds. Collectively, these results suggest that the pairwise combinations of Gen, Chr, and Nar exert inhibitory effects on PL activity and can significantly alter the structure and properties of PL, providing new insights for the development of novel PL inhibitors.

     

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