Inhibitory Effects of Extracts from Different Parts of Maize on α-Glucosidase and α-Amylase
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摘要: 目的：探究玉蜀黍不同部位（须、秸秆皮、秸秆芯）提取物对α-葡萄糖苷酶和α-淀粉酶活性抑制作用。方法：采用常规理化方法测定玉蜀黍不同部位中总黄酮、总皂苷、总多糖、总蛋白质提取物的含量，酶底物反应法和3，5-二硝基水杨酸比色法测定α-葡萄糖苷酶和α-淀粉酶抑制活性，考察不同pH、温度、时间对α-葡萄糖苷酶和α-淀粉酶活性影响。结果：抑制α-葡萄糖苷酶反应最优条件：反应pH6.8、温度37℃、时间20 min；抑制α-淀粉酶反应最优条件：pH6.8、温度37℃、时间10 min。玉蜀黍不同部位总黄酮（5.80%~18.23%）、总皂苷（7.87%~10.99%）、总多糖（24.48%~35.36%）、总蛋白质（9.41%~13.02%）含量存在明显差异，玉蜀黍不同部位的总黄酮提取物对α-葡萄糖苷酶抑制作用显著，玉蜀黍须、秸秆芯、秸秆皮中总黄酮提取物对α-葡萄糖苷酶的半数抑制浓度（IC50）分别为：0.63、0.35、0.13 mg/mL；须、秸秆皮、秸秆芯中总黄酮提取物质量浓度在1、0.5、0.125 mg/mL时对α-淀粉酶最大抑制率分别为：36.41%±0.26%、21.46%±1.45%、14.63%±0.62%。结论：玉蜀黍不同部位中发挥抑制α-葡萄糖苷酶和α-淀粉酶活性作用主要有效成分群是总黄酮。Abstract: Objective: To study the inhibitory effects of extracts from different parts of maize(whisker,straw skin,straw core)on the activities of α-glucosidase and α-amylase. Methods: The contents of total flavonoids,total saponins,total polysaccharides and total protein extracts in different parts of maize were determined by routine physical and chemical methods. The inhibitory activities of α-glucosidase and α-amylase were determined by enzyme substrate reaction and 3,5-dinitrosalicylic acid colorimetry. The effects of different pH,temperature and time on the activities of α-glucosidase and α-amylase were investigated. Results: the optimal conditions of α-glucosidase inhibition were pH6.8,temperature 37 ℃,time 20 min,and pH6.8,temperature 37 ℃,time 10 min. The content of total flavone(5.80%~18.23%),total saponin(7.87%~10.99%),total polysaccharide(24.48%~35.36%)and total protein(9.41%~13.02%)in different parts of maize were significantly different. The inhibitory effect of total flavone extract in different parts of maize on α-glucosidase was significant. The IC50 of total flavone extract in whisker,straw core and straw skin was 0.63,0.35 and 0.13 mg/mL,respectively The maximum inhibition rates of α-amylase at 1,0.5 and 0.125 mg/mL were 36.41%±0.26%,21.46%±1.45% and 14.63%±0.62%. Conclusion: Total flavonoids are the main active components in different parts of maize,which can inhibit the activities of α-glucosidase and α-amylase.
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Keywords:
- :maize /
- different parts /
- α-glucosidase /
- α-amylase /
- flavone /
- hypoglycemic
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