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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Inhibition Mechanism of alpha-Amylase/alpha-Glucosidase by Silibinin, Its Synergism with Acarbose, and the Effect of Milk Proteins
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Inhibition Mechanism of alpha-Amylase/alpha-Glucosidase by Silibinin, Its Synergism with Acarbose, and the Effect of Milk Proteins

机译：Inhibition Mechanism of alpha-Amylase/alpha-Glucosidase by Silibinin, Its Synergism with Acarbose, and the Effect of Milk Proteins

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摘要

As a natural flavonolignan, silibinin is reported to possess multiple biological activities, while the inhibitory potential of silibinin on carbohydrate-hydrolyzing enzymes is still unclear. Therefore, in this study, the inhibitory effect and underlying mechanism of silibinin against alpha-amylase/alpha-glucosidase were investigated. The results indicated that silibinin showed a strong inhibitory efficiency against alpha-amylase/alpha-glucosidase in noncompetitive manners and exhibited synergistic inhibition against alpha-glucosidase with acarbose. However, interestingly, the inhibitory effect of silibinin was significantly hindered in various milk protein-rich environments, but this phenomenon disappeared after simulated gastrointestinal digestion of milk proteins in vitro. Furthermore, silibinin could combine with the inactive site of alpha-amylase/alpha-glucosidase and change the microenvironment and secondary structure of the enzymes, thereby influencing the catalytic efficiency of enzymes. This research suggested that silibinin could be used as a novel carbohydrate-hydrolyzing enzyme inhibitor, and milk beverages rich in silibinin had the potential for further application in antidiabetic dietary or medicine.

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