花椒与辣椒协同抑制脂肪酶和α-淀粉酶活性作用研究  

Synergistic Inhibition Effect of Lipase and α-Amylase Between Zanthoxylum Bungeanum Maxim. and Capsicum Annuum L.

作　　者：彭青 卢云浩 何强[1] PENG Qing;LU Yunhao;HE Qiang(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;School of Food and巳iological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]成都大学食品与生物工程学院,四川成都610106

出　　处：《食品科技》2022年第2期256-261,共6页Food Science and Technology

基　　金：四川省科技计划重点研发项目(2020YFN0151)。

摘　　要：采用70%乙醇制备花椒和辣椒提取物,探讨不同浓度或比例组合的花椒-辣椒复合物对脂肪酶和α-淀粉酶活性的抑制作用,并考察其经模拟胃液消化后对两种酶抑制效果的影响。结果显示,花椒提取物抑制脂肪酶和α-淀粉酶的IC;值分别为62.3、125.6 μg/mL,抑制效果显著优于辣椒提取物(IC;值分别为553.5、1267.2 μg/mL)。Lineweaver-Burk分析表明花椒提取物以混合型竞争性方式抑制酶活,而辣椒提取物则为非竞争性抑制。不同浓度或比例的花椒-辣椒复合物对脂肪酶和α-淀粉酶活性的抑制呈现出不同的作用类型,提取物复配浓度分别为240、300 μg/mL时协同抑制脂肪酶、α-淀粉酶活性作用最强,对应协同值(SI)为1.17和1.06。此外,各复配比例下均呈现拮抗作用,比例下降其协同作用减小(SI<1)。模拟胃液消化后,花椒-辣椒复合物对酶活性的抑制能力较单一提取物更强。该结果可为合理膳食花椒和辣椒可能产生的积极健康影响提供参考。In this study,the extracts of Zanthoxylum bungeanum Maxim.(ZBM) and Capsicum annuum L.(CAL) were prepared by 70% ethanol.The inhibitory effects of ZBM combined with CAL in different concentrations or ratios on lipase and α-amylase activity were studied.The inhibitory effects of the extracts,after being digested by simulated gastric,were also determined.The results showed that the IC;values of ZBM on lipase and α-amylase were 62.3,125.6 μg/mL,respectively.However,the IC;values of CAL were 553.5,1267.2 μg/mL,respectively,indicating a lower inhibitory activity than that of ZBM.Lineweaver-Burk analysis showed that the effect of ZBM on the two enzymes was mixed competitive inhibition while CAL was non-competitive inhibition.Moreover,the combination of ZBM and CAL might have a synergistic,additive or antagonistic inhibitory effect on lipase and α-amylase,which depended on their combined concentrations or ratios.The complexes displayed the highest synergistic effect in inhibition of lipase and α-amylase by the concentration of 240 μg/mL and 300 μg/mL for ZBM and CAL,respectively,with the synergistic index (SI) of 1.17 and 1.06.In addition,the antagonistic effect was shown in each combination ratios,and the synergistic effect decreased when the ratio decreased (SI<1).After simulated gastric digestion,compared with the individual extract,the ZBM-CAL extract mixture had stronger inhibition on lipase and α-amylase activity.The results are beneficial for the rational combination use of Zanthoxylum bungeanum Maxim.and Capsicum annuum L.in food processing and cooking in consideration of health benefits.

关 键 词：花椒 辣椒 脂肪酶 Α-淀粉酶 协同作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]