Inhibitory effects of chlorophylls and its derivative on starch digestion in vitro

被引：7
|
作者：
Wang, Xiao [1 ,2 ,3 ,4 ]
Yang, Zhaotian [1 ,2 ,3 ,4 ]
Shen, Suxia [1 ,2 ,3 ,4 ]
Ji, Xingyu [1 ,2 ,3 ,4 ]
Chen, Fang [1 ,2 ,3 ,4 ]
Liao, Xiaojun [1 ,2 ,3 ,4 ]
Zhang, Haifeng [5 ]
Zhang, Yan [1 ,2 ,3 ,4 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Minist Sci & Technol, Natl Engn Res Ctr Fruits & Vegetables Proc, Beijing 100083, Peoples R China
[3] Minist Agr & Rural Affairs, Key Lab Fruits & Vegetables Proc, Beijing 100083, Peoples R China
[4] Beijing Key Lab Food Nonthermal Proc, Beijing 100083, Peoples R China
[5] BGI Precis Nutr Shenzhen Technol Co Ltd, Shenzhen 518083, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 413卷
基金：
中国国家自然科学基金;
关键词：
Chlorophylls; Pheophytin; Starch digestion; -amylase; -glucosidase; ALPHA-AMYLASE; SERUM-ALBUMIN; FLUORESCENCE; MECHANISM; POLYPHENOLS; BINDING; PROTEIN; FOOD;
D O I：
10.1016/j.foodchem.2022.135377
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Chlorophylls (Chls) have been shown to help regulate blood glucose levels. In this study, the effects of Chls and its derivative, pheophytin a (Phe a), on starch digestion in vitro were investigated. Chls significantly decreased starch hydrolysis while increasing resistant starch content (p < 0.05). SEM revealed that Chls either existed in free form or was absorbed and embedded on the surface of starch granules. Spectroscopic analysis and molecular docking demonstrated that Chls had a dual effect: (1) the phytol chain of Chls formed a double helix structure with starch, which may hinder the starch-enzyme contacts; and (2) the porphyrin ring of Chls interacted with amino acid residues of alpha-amylase and alpha-glucosidase to change the characteristics of enzymes, thereby inhibiting their activities. The investigation may serve as motivation for developing healthful starchy foods rich in Chls and enhancing the selection of foods for diabetics and hyperglycemias.
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页数：11
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