粮油食品科技

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芦荟醇提物对α-葡萄糖苷酶的抑制效果
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Study on the inhibitory effect of aloe extracts on α-glucosidase activity
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    摘要:

    为探讨芦荟醇提物对α-葡萄糖苷酶的抑制活性,从5种芦荟中筛选出对α-葡萄糖苷酶抑制效果最好的品种,以期从该芦荟中获得降低餐后血糖的功能成分。采用α-葡萄糖苷酶抑制剂体外筛选模型,通过抑制率高低确定抑制作用最好的芦荟品种,以酶浓度—反应速度及Lineweaver-Burk作图法确定酶抑制类型。结果发现,5种芦荟中木立芦荟醇提物抑制率为87.95%,效果最好;芦荟提取物是α-葡萄糖苷酶的非竞争性抑制剂,且呈剂量依赖性关系,其Km为0.442 mmol/L;酶抑制动力学进程曲线表明其反应初速度的时间为18 min。以上结果提示,芦荟中含有活性较高的α-葡萄糖苷酶抑制剂,可开发用于糖尿病及其并发症的治疗与预防。

    Abstract:

    The inhibitory effects of aloe extracts on α-glucosidase activity were investigated. The aloe with the best inhibitory effects on α-glucosidase was screened from 5 species, in order to obtain the functional composition of reducing the postprandial blood glucose. The best variety of aloe was determined according to the inhibition rate by α-glucosidase inhibitor screen model in vitro; and the type of enzyme inhibition was decided by enzyme concentration-response speed and L-B graphing method. Results showed that the ethanol extract of aloe arborescens miller showing the best effects had the highest inhibition rate of 87.95%; aloe extract was noncompetitive inhibitor of α-glucosidase and showed dose-dependent relationship. The Km value of aloe extract was 0.442 mmol/L. The enzyme inhibition kinetics process curve showed the time of initial velocity of reaction was 18 min. It suggested that aloe contained α-glucosidase inhibitors with high effects, and could be developed for the treatment and prevention of diabetes and its complications.

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柴明艳.芦荟醇提物对α-葡萄糖苷酶的抑制效果[J].粮油食品科技,2015,23(5):97-100.

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  • 在线发布日期: 2015-10-27
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