Zhu_2018_J.Agric.Food.Chem_66_6013

Reference

Title : Inhibitory Effect of Persimmon Tannin on Pancreatic Lipase and the Underlying Mechanism in Vitro - Zhu_2018_J.Agric.Food.Chem_66_6013
Author(s) : Zhu W , Jia Y , Peng J , Li CM
Ref : Journal of Agricultural and Food Chemistry , 66 :6013 , 2018
Abstract :

Pancreatic lipase (PL) is a critical enzyme associated with hyperlipidemia and obesity. A previous study of ours suggested that persimmon tannin (PT) was the main component accounting for the antihyperlipidemic effects of persimmon fruits, but the underlying mechanisms were unclear. In this present study, the inhibitory effect of PT on PL was studied and the possible mechanisms were evaluated by fluorescence spectroscopy, circular dichroism (CD) spectra, isothermal titration calorimetry (ITC), and molecular docking. PT had a high affinity to PL and inhibited the activity of PL with the half maximal inhibitory concertation (IC50) value of 0.44 mg/mL in a noncompetitive way. Furthermore, molecular docking revealed that the hydrogen bonding and pi-pi stacking was mainly responsible for the interaction. The strong inhibition of PT on PL in the gastrointestinal tract might be one mechanism for its lipid-lowering effect.

PubMedSearch : Zhu_2018_J.Agric.Food.Chem_66_6013
PubMedID: 29806464

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Citations formats

Zhu W, Jia Y, Peng J, Li CM (2018)
Inhibitory Effect of Persimmon Tannin on Pancreatic Lipase and the Underlying Mechanism in Vitro
Journal of Agricultural and Food Chemistry 66 :6013

Zhu W, Jia Y, Peng J, Li CM (2018)
Journal of Agricultural and Food Chemistry 66 :6013