郅丽超,张琳依,梁馨元,夏 青,程 晶,任丹丹,何云海,汪秋宽.天然活性成分对α-葡萄糖苷酶抑制作用的研究进展[J].食品安全质量检测学报,2021,12(6):2276-2282
天然活性成分对α-葡萄糖苷酶抑制作用的研究进展
Research progress on the inhibitory effect of natural active ingredients on α-glucosidase
投稿时间:2021-01-08  修订日期:2021-03-26
DOI:
中文关键词:  α-葡萄糖苷酶  抑制  天然活性成分
英文关键词:α-glucosidase  inhibition  natural active ingredients
基金项目:国家重点研发计划蓝色粮仓科技创新专项(2018YFD0901104)、辽宁省教育厅科学研究项目(JL201909)、现代农业产业技术体系专项(CARS-50)
作者单位
郅丽超 大连海洋大学食品科学与工程学院, 辽宁省水产品加工及综合利用重点实验室, 国家海藻加工技术研发分中心 
张琳依 大连海洋大学食品科学与工程学院, 辽宁省水产品加工及综合利用重点实验室, 国家海藻加工技术研发分中心 
梁馨元 大连海洋大学食品科学与工程学院, 辽宁省水产品加工及综合利用重点实验室, 国家海藻加工技术研发分中心 
夏 青 大连海洋大学食品科学与工程学院, 辽宁省水产品加工及综合利用重点实验室, 国家海藻加工技术研发分中心 
程 晶 辽宁惠康检测评价技术有限公司 
任丹丹 大连海洋大学食品科学与工程学院, 辽宁省水产品加工及综合利用重点实验室, 国家海藻加工技术研发分中心 
何云海 大连海洋大学食品科学与工程学院, 辽宁省水产品加工及综合利用重点实验室, 国家海藻加工技术研发分中心 
汪秋宽 大连海洋大学食品科学与工程学院, 辽宁省水产品加工及综合利用重点实验室, 国家海藻加工技术研发分中心 
AuthorInstitution
ZHI Li-Chao Key Laboratory of Aquatic Products Processing and Comprehensive Utilization of Liaoning Province, National Seaweed Processing Technology Research and Development Sub-center, College of Food Science and Engineering, Dalian Ocean University 
ZHANG Lin-Yi Key Laboratory of Aquatic Products Processing and Comprehensive Utilization of Liaoning Province, National Seaweed Processing Technology Research and Development Sub-center, College of Food Science and Engineering, Dalian Ocean University 
LIANG Xin-Yuan Key Laboratory of Aquatic Products Processing and Comprehensive Utilization of Liaoning Province, National Seaweed Processing Technology Research and Development Sub-center, College of Food Science and Engineering, Dalian Ocean University 
XIA Qing Key Laboratory of Aquatic Products Processing and Comprehensive Utilization of Liaoning Province, National Seaweed Processing Technology Research and Development Sub-center, College of Food Science and Engineering, Dalian Ocean University 
CHENG Jing Huikang Testing and Evaluating Technology Co. Ltd 
REN Dan-Dan Key Laboratory of Aquatic Products Processing and Comprehensive Utilization of Liaoning Province, National Seaweed Processing Technology Research and Development Sub-center, College of Food Science and Engineering, Dalian Ocean University 
HE Yun-Hai Key Laboratory of Aquatic Products Processing and Comprehensive Utilization of Liaoning Province, National Seaweed Processing Technology Research and Development Sub-center, College of Food Science and Engineering, Dalian Ocean University 
WANG Qiu-Kuan Key Laboratory of Aquatic Products Processing and Comprehensive Utilization of Liaoning Province, National Seaweed Processing Technology Research and Development Sub-center, College of Food Science and Engineering, Dalian Ocean University 
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中文摘要:
      糖尿病是一种以高血糖为特征的临床常见代谢病, α-葡萄糖苷酶的活性对机体血糖水平的调节具有重要意义, α-糖苷酶抑制剂可以竞争性的抑制小肠内α-葡萄糖苷酶的活性, 延缓或抑制α-葡萄糖苷酶的吸收从而有效降低血糖。常见的α-葡萄糖苷酶如阿卡波糖, 伏格列波糖会引起腹胀, 腹泻, 腹痛等不良反应。天然活性成分药效温和, 毒副作用小, 引起国内外研究人员的广泛关注, 天然活性成分通过抑制α-葡萄糖苷酶调节血糖是近些年来的研究热点。本文综述了多糖、皂苷、生物碱、黄酮、多肽、萜类等天然活性成分抑制α-葡萄糖苷酶活性的研究, 以期为天然α-葡萄糖苷酶抑制剂在降血糖保健食品及药物开发提供参考。
英文摘要:
      Diabetes mellitus is a common clinical metabolic disease characterized by hyperglycemia. α-glucosidase activity plays an important role in the regulation of the body's blood glucose level. α-glucosidase inhibitors can competitively inhibit the activity of α-glucosidase in the small intestine, delay or inhibit the absorption of α-glucosidase, thus effectively reducing blood glucose. Common α-glucosidases such as acarbose and voglibose can cause abdominal distension, diarrhea, and abdominal pain. Natural active ingredients have mild efficacy, little toxic and side effects, which have attracted extensive attention of researchers at home and abroad. The regulation of blood glucose by inhibiting α-glucosidase has been a research hotspot in recent years. This article reviewed the research on the inhibition of α-glucosidase activity by natural active ingredients such as polysaccharides, saponins, alkaloids, flavonoids, peptides and terpenes, in order to provide reference for the development of natural α-glucosidase inhibitors in the development of blood sugar-lowering health foods and drugs.
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