The kinetics and mechanism of α-glucosidase inhibition by F5-SP, a novel compound derived from sericin peptides - Details

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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.

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[ 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

Email：

wujinhong@sjtu.edu.cn

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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

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ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 2

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