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首页> 外文期刊>Journal of Functional Foods >Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation
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Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation

机译：虾青素对胰岛素抑制作用抑制作用抑制作用分子对接模拟的抑制作用

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摘要

Astaxanthin is a natural pigment that possesses benefit potentials to prevent obesity, however, its underlying mechanism is not clarified. In the current study, Phaffia rhodozyma astaxanthin was prepared and its inhibitory effect on pancreatic lipase was evaluated. The results showed that astaxanthin significantly inhibited the activity of pancreatic lipase in a dose-dependent manner within the tested concentration ranges. The kinetic analysis demonstrated that astaxanthin noncompetitively inhibited pancreatic lipase activity. In addition, astaxanthin induced secondary structure changes which resulted in decreased enzyme activities. Furthermore, the molecular docking analysis revealed that astaxanthin blocked the channel of catalytic site to delay substrate entrance or prevent product diffusion through changing the catalytic site conformation. These findings not only shed light on the underlying inhibitory mechanism of astaxanthin on pancreatic lipase, but also provide scientific evidence for extending the application of astaxanthin in functional food industries.
机译：虾青素是一种天然色素，具有益处潜力，以防止肥胖症，然而，其潜在的机制并不澄清。在目前的研究中，制备了Phaffia rodozyma虾青素，并评估其对胰脂肪酶的抑制作用。结果表明，虾青素在测试浓度范围内以剂量依赖性方式显着抑制胰脂肪酶的活性。动力学分析表明，虾青素非耐受胰脂肪酶活性。此外，虾青蛋白诱导的二次结构变化，导致酶活性降低。此外，分子对接分析显示，虾青蛋白阻断催化部位的通道，以延迟衬底入口或通过改变催化位构象来防止产物扩散。这些调查结果不仅阐明了虾青素对胰腺脂肪酶的潜在抑制机制，而且还提供了延长虾青素在功能性食品工业中的应用的科学证据。

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