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author:

Fang, Y. (Fang, Y..) [1] | Wang, S. (Wang, S..) [2] | Wu, J. (Wu, J..) [3] | Zhang, L. (Zhang, L..) [4] | Wang, Z. (Wang, Z..) [5] | Gan, L. (Gan, L..) [6] | He, J. (He, J..) [7] | Shi, H. (Shi, H..) [8] | Hou, J. (Hou, J..) [9]

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Abstract:

The inhibition of α-glucosidase decreases postprandial blood glucose and therefore plays an important role in the treatment of type 2 diabetes mellitus. The present study investigated and characterized a peptide fraction of sericin hydrolysate, the kinetics of peptide-induced inhibition of α-glucosidase, and the interaction mechanism between the peptides and α-glucosidase. The fraction that eluted with 0.4 M NaCl (F5-SPs) on a DEAE-cellulose column exhibited significant inhibitory activity with an IC50 of 41 ± 1.94 μg mL-1. A kinetics analysis revealed that the F5-SP-induced inhibition was a reversible and parabolic mixed-type inhibition with a Ki value of 86.63 ± 0.014 μg mL-1. F5-SPs can bind to α-glucosidase at multiple sites to alter the conformation of α-glucosidase. F5-SPs were found to be rich in Gly, Ser, Glu, Tyr, Arg, and Pro, and had a sericin-conserved sequence SEDSSEVDIDLGNLG, as analyzed by Nano LC-MS/MS. Fluorescence spectra analysis showed that F5-SPs quenched the intrinsic fluorescence of α-glucosidase by a static quenching mechanism, and circular dichroism analysis suggested that the binding of F5-SPs to α-glucosidase resulted in the alteration of the secondary structure of an enzyme. The results of this study support the dietary recommendation of F5-SPs for the treatment of type 2 diabetes. © 2017 The Royal Society of Chemistry.

Keyword:

Community:

  • [ 1 ] [Fang, Y.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 2 ] [Wang, S.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 3 ] [Wu, J.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 4 ] [Zhang, L.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 5 ] [Wang, Z.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 6 ] [Gan, L.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 7 ] [He, J.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 8 ] [Shi, H.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
  • [ 9 ] [Hou, J.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

Reprint 's Address:

  • [Wu, J.]Department of Food Science and Engineering, Shanghai Food Safety and Engineering Research Center, School of Agriculture and Biology, Shanghai Jiao Tong UniversityChina

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Source :

Food and Function

ISSN: 2042-6496

Year: 2017

Issue: 1

Volume: 8

Page: 323-332

Language: English

3 . 2 8 9

JCR@2017

5 . 1 0 0

JCR@2023

ESI HC Threshold:157

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 1

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