枇杷幼果总黄酮提取物对脂肪酶的抑制效应及机制  

Mechanism for the inhibitory effect of total flavonoids from young loquat fruit on lipase activity

作　　者：黄桂丽 马佳佳[1] 隋思瑶[1] 孙灵湘 王毓宁[1] HUANG Gui-Li;MA Jia-Jia;SUI Si-Yao;SUN Ling-Xiang;WANG Yu-Ning(Suzhou Academy of Agricultural Sciences,Suzhou 215105,China)

机构地区：[1]苏州市农业科学院,苏州215105

出　　处：《食品安全质量检测学报》2021年第4期1338-1342,共5页Journal of Food Safety and Quality

基　　金：苏州市科技计划项目(SNG201909);苏州市农业科学院资助项目(KJ(18)101)。

摘　　要：目的研究天然提取物枇杷幼果总黄酮对脂肪酶活性的抑制效应。方法采用抑制率、抑制动力学以及荧光淬灭等方法研究枇杷幼果总黄酮对脂肪酶的作用。结果枇杷幼果总黄酮对脂肪酶有较为显著的抑制作用,半抑制浓度为(54.51±4.07)μg/mL,以竞争性与非竞争性相混合的方式抑制脂肪酶活性,且枇杷幼果总黄酮能抑制脂肪酶的荧光强度。结论枇杷幼果总黄酮提取物能与脂肪酶结合,进而抑制脂肪酶的活性。Objective To study the inhibitory effect of natural extract total flavonoids from young loquat fruit on lipase activity.Methods The effects of total flavonoids from young loquat fruit on lipase were examined by the inhibitory rate,kinetics and fluorescence quenching.Results The total flavonoids of loquat young fruit had a significant inhibitory effect on lipase,and the half inhibitory concentration was(54.51±4.07)μg/mL,which inhibited the lipase activity in a competitive and non competitive way,and the total flavonoids of loquat young fruit could inhibit the fluorescence intensity of lipase.Conclusion The total flavonoids extract of loquat young fruit can combine with lipase and inhibit the activity of lipase.

关 键 词：枇杷幼果 总黄酮 脂肪酶 抑制机制 

分 类 号：R285[医药卫生—中药学]