| 核桃相关多酚对α-淀粉酶的作用研究进展 |
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| 引用本文： | 陆秋,陈朝银,赵声兰.核桃相关多酚对α-淀粉酶的作用研究进展[J].食品科学,2014,35(19):328-332. |
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| 作者姓名： | 陆秋 陈朝银 赵声兰 |
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| 作者单位： | 1.昆明理工大学生命科学与技术学院，云南 昆明 650500；2.云南中医学院，云南 昆明 650500 |
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| 基金项目： | 云南省科技计划项目，“十二五”国家科技支撑计划项目 |
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| 摘 要： | 核桃含有没食子酸、咖啡酸、槲皮素等丰富的多酚。这些多酚有抗氧化、抗炎、抗肿瘤等多种生物学活性，其中香草酸、绿原酸、没食子酸、槲皮素、芦丁等许多组分对α-淀粉酶的抑制率为2%～70%，有的还具有协同作用。多酚的羟基化有利于提高其对α-淀粉酶的抑制活性，甲基化、甲氧基化会降低其抑制活性，糖基化降低抑制活性的效果则取决于糖基的共轭位点及其类型。
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| 关 键 词： | 核桃相关多酚 &alpha -淀粉酶 相互作用 构效关系 |
Progress in Understanding of the Interaction between Walnut Polyphenols and Alpha-Amylase |
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| LU Qiu,CHEN Chao-yin,ZHAO Sheng-lan.Progress in Understanding of the Interaction between Walnut Polyphenols and Alpha-Amylase[J].Food Science,2014,35(19):328-332. |
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| Authors: | LU Qiu CHEN Chao-yin ZHAO Sheng-lan |
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| Affiliation: | 1. Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China;
2. Yunnan University of Chinese Traditional Medicine, Kunming 650500, China |
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| Abstract: | Walnut kernels contain abundant polyphenols such as gallic acid, caffeic acid, and quercetin. These polyphenols
have anti-oxidant, anti-inflammatory, anti-tumor, and other biological activities. Some phenolic compounds including
vanillic acid, chlorogenic acid, gallic acid, quercetin, and rutin individually inhibit α-amylase activity by 2%–70% or exert
a synergistic inhibitory effect. The activity of α-amylase is enhanced by polyphenols through hydroxylation but inhibited
through methylation or methoxylation. The inhibitory effect of glycosylation on α-amylase depends on conjugation sites and
type of sugar moieties. |
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| Keywords: | walnut polyphenols α-amylase interaction structure-activity relationship |
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