玉米须黄酮的提取纯化及其抑制淀粉消化酶活性的研究

    Study on extraction and purification of flavonoids from corn silk and its inhibitory effect on starch digestive enzymes

    • 摘要: 餐后高血糖是糖尿病患者面临的重要挑战,抑制淀粉消化酶活性可有效延缓淀粉消化,从而控制餐后血糖水平。采用AB-8大孔树脂和聚酰胺树脂对玉米须粗黄酮进行分级纯化,利用液相色谱分析纯化产物的组分构成,并通过动力学和荧光光谱法探讨其对α-淀粉酶和α-葡萄糖苷酶活性的抑制作用。结果表明:经AB-8树脂纯化后,黄酮纯度从5.16%提至23.19%,经聚酰胺树脂进一步纯化后纯度提高至38.42%,纯度提升了7.4倍;液相色谱分析显示聚酰胺纯化Ⅱ为主要黄酮组分;抑制试验表明,聚酰胺纯化黄酮的抑制效果最为显著,其对α-淀粉酶和α-葡萄糖苷酶的IC50分别为0.768、0.017 mg/mL;动力学参数显示,聚酰胺纯化黄酮对α-淀粉酶和α-葡萄糖苷酶的Kic分别为4.02、0.45 mg/mL,表明其对α-葡萄糖苷酶活性的抑制作用更强;荧光光谱分析表明,抑制作用主要通过氢键、疏水作用及范德华力实现。综上,玉米须黄酮具有显著抑制淀粉消化酶活性的潜力,可作为辅助调控餐后血糖。

       

      Abstract: Postprandial hyperglycemia represents a critical challenge for individuals with diabetes. Inhibiting the activity of digestive enzymes can effectively delay starch digestion, thereby regulating postprandial blood glucose levels.Crude flavonoids were extracted from corn silk and subsequently purified using AB-8 macroporous resin and polyamide resin for fractionation.Their composition was analyed using liquid chromatography, and their inhibitory activity against α-amylase and α-glucosidase was investigated through kinetic and fluorescence spectroscopy methods. Results demonstrate that the purity of flavonoids increased from 5.16% to 23.19% after purification with AB-8 resin and further rose to 38.42% after purification with polyamide resin, representing a 7.4- fold enhancement. Liquid chromatography analysis revealed that polyamide purification II constituted the primary flavonoid component.Inhibition assays indicated that polyamide-purified flavonoids exhibited the strongest inhibitory effects, with IC50 values of 0.768 mg/mL and 0.017 mg/mL for α-amylase and α-glucosidase,respectively.Kinetic parameters revealed that the Kic values of polyamide-purified flavonoids for α-amylase and α-glucosidase were 4.02 mg/mL and 0.45 mg/mL, respectively, indicating stronger inhibitory activity against α- glucosidase.Spectroscopic analysis suggests that inhibition was primarily achieved through hydrogen bonding, hydrophobic interactions, and van der Waals forces. In summary, flavonoids derived from corn silk demonstrate significant potential to inhibit starch digestive enzymes and may be utilized to assist in the regulation of postprandial blood glucose levels.

       

    /

    返回文章
    返回