Zou_2024_Food.Chem_458_140228

Reference

Title : The lipase inhibitory effect of mulberry leaf phenolic glycosides: The structure-activity relationship and mechanism of action - Zou_2024_Food.Chem_458_140228
Author(s) : Zou Y , Mei C , Liu F , Xing D , Pang D , Li Q
Ref : Food Chem , 458 :140228 , 2024
Abstract :

The present study found for the first time that phenolic glycosides were an important material basis for mulberry leaves to inhibit lipase. The corresponding IC(50) for hyperoside, rutin, astragalin and quercetin were 68, 252, 385 and 815 microg/mL respectively. The inhibitory effect was ranked as monoglycosides > phenolic hydroxyl groups > disaccharides on the benzone ring. Hyperoside bound to lipase in competitive inhibition type with one binding site, while the others bound to lipase in a mixed inhibition type by two similar sites. All four compounds altered the microenvironment and secondary conformation of lipase through static quenching. The docking score, stability, and binding energy were consistent with the compound inhibitory activity. The main binding between compounds and lipase amino acid residues were spontaneously though hydrophobic interactions and hydrogen bonding. The strong hydrogen bonds formed with SER-152 inside the lipase pocket, might be important for the strong inhibitory activity of hyperoside.

PubMedSearch : Zou_2024_Food.Chem_458_140228
PubMedID: 38964110

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Citations formats

Zou Y, Mei C, Liu F, Xing D, Pang D, Li Q (2024)
The lipase inhibitory effect of mulberry leaf phenolic glycosides: The structure-activity relationship and mechanism of action
Food Chem 458 :140228

Zou Y, Mei C, Liu F, Xing D, Pang D, Li Q (2024)
Food Chem 458 :140228