食物类黄酮与α-淀粉酶相互作用对淀粉消化调控机制的研究

Starchy foods are one of the Chinese residents’ staple foods. Starch consumption leads to a sharp increase in the postprandial blood glucose. Mitigating the starch digestibility by inhibiting α-amylase is a key method to solve this problem. Dietary flavonoids are common natural polyphenolic compounds that are widely found in fruits and vegetables, and they can inhibit α-amylase effectively. According to the previous reports, the inhibitory activity of flavonoids against α-amylase is closely related to the hydroxy distribution of flavonoids. However, how the hydroxy distribution of flavonoids affects the inhibitory activity of flavonoids against α-amylase is not yet clear. In addition, previous studies on the inhibitory activity of flavonoids against α-amylase mostly stayed at a physicochemical level, instead of in vitro digestion. Based on the above findings, this project aims to reveal the mechanism of the formation and interaction of flavonoids and α-amylase by investigating the interaction of flavonoids with different hydroxy distributions and α-amylase, and to clarify the influence mechanism of flavonoids’ hydroxy distribution laws on the α-amylase during in vitro starch digestion and the regulation mechanism of flavonoids’ hydroxy distribution laws on in vitro starch digestion. On the one hand, the results of this project can clarify the influence mechanism of flavonoids’ hydroxy distribution laws on α-amylase. On the other hand, the results of this project can provide theoretical basis for the molecular design, product development, and application in food field of flavonoids with potent inhibitory activity by molecular research, and provide intellectual support for improving the competitiveness of flavonoids and starchy foods for China's industries.

淀粉食物是我国居民主食之一。淀粉的摄入会导致餐后血糖骤升，通过抑制α-淀粉酶减缓淀粉消化速率，是解决该问题的关键手段。食物类黄酮是果蔬中常见的天然多酚类化合物，可有效地抑制α-淀粉酶。据报道，类黄酮对α-淀粉酶的抑制作用与其羟基分布紧密关联。然而类黄酮的羟基分布如何影响其对α-淀粉酶的抑制作用尚未明晰。此外，有关类黄酮抑制α-淀粉酶的研究多停留在理化层面，缺少体外消化层面的研究。基于此，本项目拟通过探究羟基分布不同的类黄酮与α-淀粉酶相互作用，揭示类黄酮与α-淀粉酶分子间互作体的形成和相互作用机制；并阐明淀粉消化过程中类黄酮羟基分布规律对α-淀粉酶的影响及对淀粉消化的调控机制。项目研究成果一方面可以明晰类黄酮羟基分布规律对α-淀粉酶的影响机制；另一方面可以在分子层面为高活性类黄酮分子设计、产品开发及其在食品领域的应用提供理论基础，为提升我国类黄酮及淀粉食物等产业的竞争力提供智力支持。

食物类黄酮是最常见的天然多酚类化合物，也是食品体系中重要的营养组分，广泛存在于果蔬、谷物、茶和红酒中。食物类黄酮对人体内多种酶都具有抑制作用，如淀粉水解酶等。本项目从分子层面探究羟基分布不同的食物多酚与蛋白质相互作用机制，揭示羟基分布不同的类黄酮与α-淀粉酶分子间互作体的形成规律，明晰类黄酮羟基分布规律对α-淀粉酶的影响机制，最终阐明在模拟胃肠道的淀粉消化过程中类黄酮羟基分布规律对α-淀粉酶的影响机制及对淀粉消化的调控机制。本项目的关键技术为多酚提纯与鉴定、蛋白质结构解析、多酚高通量定量检测、体外模拟胃肠道消化模型构建等。本项目研究成果将为高功能活性类黄酮的分子设计、功能性产品开发及其在食品领域的应用提供理论基础，为提升我国类黄酮产业的竞争力提供原动力。