Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme
文献类型： 外文期刊
第一作者： Wang, Libo
作者： Wang, Libo;Qiu, Ju;Wang, Libo;Wang, Lijuan;Li, Zaigui;Gao, Yanxiang;Wang, Tongtong;Cui, Steve W.
作者机构：
关键词： Digestibility; Enzyme inhibition; Binding site; Tartary buckwheat starch; Quercetin; Rutin
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 367 卷
页码：
收录情况： SCI
摘要： Inhibitory effects of flavonoids on starch digestibility were well known, but the structural mechanism was not clear. This study was focused on the diverse effect of quercetin and rutin on digestibility of Tartary buckwheat starch. Results showed that quercetin and rutin reduced the starch digestion by altering starch structure in bound forms and inhibiting digestive enzyme activity in free forms simultaneously, and quercetin showed a stronger effect than rutin. Molecular docking and saturation transfer difference-nuclear magnetic resonance (STD-NMR) revealed different binding site of rutin from quercetin was due to its hydroxyl and hydrogen on the glycoside structure. Rutin interacted with enzymes mainly by C-H and O-H on the glycoside structure which induced steric hindrance and restricted the inhibitory effect of quercetin fraction. The glycoside structure weakened inhibition of rutin on digestive enzymes in free forms rather than influence its anti-digestive effects in bound forms with starch.
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