Drug-guided screening for pancreatic lipase inhibitors in functional foods

文献类型： 外文期刊

第一作者： Zhang, Lujia

作者： Zhang, Lujia;Ma, Mingzhe;Zhao, Yue;He, Xiao;Zhang, Lujia;Song, Jia;Chen, Xin;Cao, Wanxiu;Xue, Changhu;Tang, Qingjuan;Zhang, Lujia;Ma, Mingzhe;Zhao, Yue;He, Xiao;Zheng, Jinkai

作者机构：

期刊名称：FOOD & FUNCTION （ 影响因子：4.171； 五年影响因子：4.364 ）

ISSN： 2042-6496

年卷期： 2021 年 12 卷 10 期

页码：

收录情况： SCI

摘要： Chronic diseases, such as obesity, cause great harm to human health. Conventional drugs have promising therapeutic effects but also cause significant side effects. Functional foods are an excellent therapeutic alternative to pharmaceuticals, as they have fewer side effects. However, screening for active ingredients in natural foods is difficult. In this study, a novel pancreatic lipase inhibitor screening strategy, guided by the drug molecule orlistat, was combined with experimental verification. Twenty compounds from natural foods were evaluated based on the characteristics of orlistat interaction with pancreatic lipase. The characteristics of 13 molecules were comparable to those of orlistat. The pancreatic lipase inhibition rates of curcumin and sinensetin were 82.42 +/- 0.50% and 81.07 +/- 2.05%, respectively, and their IC50 values were 0.971 mM and 0.526 mM, respectively; both the inhibition rates as well as IC50 values were similar to those of orlistat. Curcumin and sinensetin prevented weight gain in mice by 69.17% and 52.29%, respectively, compared to orlistat. Curcumin and sinensetin did not cause significant organ damage in vivo, but significantly reduced the contents of triglycerides and cholesterol in blood and lipids in the liver, protecting liver function. Furthermore, 57 328 molecules in the Chinese Natural Product Database library were screened, and 20 potentially active molecules, found to be highly efficient in our study, were selected. Thus, we successfully established an efficient and accurate strategy for screening active ingredients in natural foods under the guidance of a drug molecule, providing valuable insights for functional food development.

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