食品工业科技2024，Vol.45Issue(3)：10-17,8.DOI:10.13386/j.issn1002-0306.2023060231
牛蒡根中多酚成分对脂肪酶的抑制作用
Inhibitory Effect of Polyphenols from Arctium lappa Roots on Lipase
摘要
Abstract
In order to demonstrate the inhibitory effect of polyphenols from Arctium lappa roots(ALP)on lipase,the ALP were extracted and enriched.The content of total polyphenol was determined by Folin-Ciocalteu method,and the index components in ALP were determined by high performance liquid chromatography-UV(HPLC-UV)method.The inhibitory effect and type on lipase of ALP and its index components were determined by p-nitrophenyl butyrate(p-NPB)method.Combined inhibitory effect of them were evaluated by equivalent line diagram method and drug combination index(CI).The results showed that the total polyphenol of ALP reached 51.23%,and the contents of the five index components,i.e.,neochlorogenic acid,cryptochlorogenic acid,caffeic acid,chlorogenic acid,and isochlorogenic acid A accounted for 12.87%.ALP showed reversible competitive inhibition on lipase with half maximal inhibitory concentration(IC50)value 1.706 mg/mL.The IC50 of neochlorogenic acid,cryptochlorogenic acid,caffeic acid,chlorogenic acid,and isochlorogenic acid A were 0.872,0.910,0.280,0.847,0.244 mg/mL,respectively.When the concentration ratio of chlorogenic acid and isochlorogenic acid A was 1:2.15,the CI value was 0.549,and when the concentration ratio of caffeic acid to isochlorogenic acid A was 1:0.87,the CI value was 0.282,which indicated synergistic inhibition effect on lipase.This study provides a theoretical basis for exploring the chemical basis of the lipid-lowering effect of Arctium lappa roots and its lipid-lowering mechanism,and layed a foundation for the development of Arctium lapparoots.关键词
牛蒡根/多酚/脂肪酶/抑制Key words
Arctium lappa roots/polyphenol/lipase/inhibition分类
预防医学引用本文复制引用
刘亿,许枬,王祎,曲扬..牛蒡根中多酚成分对脂肪酶的抑制作用[J].食品工业科技,2024,45(3):10-17,8.基金项目
辽宁省"兴辽英才计划"科技创新领军人才(XLYC2002004) （XLYC2002004）
辽宁省教育厅科学研究项目(L201949). （L201949）
