Determination of potential α-glucosidase inhibitors in Jinxuan black tea based on bioaffinity ultrafiltration combined with UHPLC-Q-Exactive-MS

文献类型： 外文期刊

第一作者： Li, Guangneng

作者： Li, Guangneng;Zhang, Jianyong;Gao, Ying;Deng, Yuliang;Yin, Junfeng;Li, Guangneng;Niu, Debao;Cui, Hongchun

作者机构：

关键词： Black tea; alpha-Glucosidase; Inhibitor; Affinity ultrafiltration; Theasinensin A; Catechin; Inhibition mechanism

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 214 卷

页码：

收录情况： SCI

摘要： The search for natural alpha-glucosidase (alpha-Glu) inhibitors has gained significant attention in developing novel antidiabetic agents or functional foods. Low-temperature fermented Jinxuan black tea represents a promising source of such bioactive compounds. Sixteen potential alpha-Glu inhibitors were identified from the tea using 10 kDa affinity ultrafiltration. Key compounds, including theaflavin (TF), theasinensin A (TSA), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), and gallocatechin gallate (GCG), were identified. The inhibitory activity was assessed via IC50 determination, with TSA showing the highest potency. Structural mechanisms were investigated through fluorescence spectroscopy, circular dichroism, and molecular docking. TSA exhibited remarkable alpha-Glu inhibition (IC50 = 5.53 +/- 0.10 mu M) and was the abundant active constituent (3.03 +/- 0.17 mg/ g). Oxidative dimerization of EGCG to form TSA enhanced inhibitory effects, primarily mediated by hydrophobic interactions and hydrogen bonding, with the 7-OH group on the A ring playing a critical role. The hypoglycemic effect of low-temperature fermented Jinxuan black tea is largely attributed to TSA's potent alpha-Glu inhibition. These findings provide mechanistic insights into black tea's antidiabetic properties and support its potential application in functional food development.

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