Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation
Astaxanthin is a natural pigment that possesses benefit potentials to prevent obesity, however, its underlying mechanism is not clarified. In the current study, Phaffia rhodozyma astaxanthin was prepared and its inhibitory effect on pancreatic lipase was evaluated. The results showed that astaxanthi...
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| Format: | Article |
| Language: | English |
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Elsevier
2018-09-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618303803 |
| _version_ | 1819044333999882240 |
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| author | Xiping Du Manli Bai Ying Huang Zedong Jiang Feng Chen Hui Ni Qingbiao Li |
| author_facet | Xiping Du Manli Bai Ying Huang Zedong Jiang Feng Chen Hui Ni Qingbiao Li |
| author_sort | Xiping Du |
| collection | DOAJ |
| description | Astaxanthin is a natural pigment that possesses benefit potentials to prevent obesity, however, its underlying mechanism is not clarified. In the current study, Phaffia rhodozyma astaxanthin was prepared and its inhibitory effect on pancreatic lipase was evaluated. The results showed that astaxanthin significantly inhibited the activity of pancreatic lipase in a dose-dependent manner within the tested concentration ranges. The kinetic analysis demonstrated that astaxanthin noncompetitively inhibited pancreatic lipase activity. In addition, astaxanthin induced secondary structure changes which resulted in decreased enzyme activities. Furthermore, the molecular docking analysis revealed that astaxanthin blocked the channel of catalytic site to delay substrate entrance or prevent product diffusion through changing the catalytic site conformation. These findings not only shed light on the underlying inhibitory mechanism of astaxanthin on pancreatic lipase, but also provide scientific evidence for extending the application of astaxanthin in functional food industries. |
| first_indexed | 2024-12-21T10:11:01Z |
| format | Article |
| id | doaj.art-ef80156395b546e19536e090ea40e8f8 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-21T10:11:01Z |
| publishDate | 2018-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-ef80156395b546e19536e090ea40e8f82022-12-21T19:07:42ZengElsevierJournal of Functional Foods1756-46462018-09-0148551557Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulationXiping Du0Manli Bai1Ying Huang2Zedong Jiang3Feng Chen4Hui Ni5Qingbiao Li6College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China; Corresponding author at: College of Food and Biological Engineering, Jimei University, No. 43, Yindou Road, Jimei District, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, United StatesCollege of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, ChinaAstaxanthin is a natural pigment that possesses benefit potentials to prevent obesity, however, its underlying mechanism is not clarified. In the current study, Phaffia rhodozyma astaxanthin was prepared and its inhibitory effect on pancreatic lipase was evaluated. The results showed that astaxanthin significantly inhibited the activity of pancreatic lipase in a dose-dependent manner within the tested concentration ranges. The kinetic analysis demonstrated that astaxanthin noncompetitively inhibited pancreatic lipase activity. In addition, astaxanthin induced secondary structure changes which resulted in decreased enzyme activities. Furthermore, the molecular docking analysis revealed that astaxanthin blocked the channel of catalytic site to delay substrate entrance or prevent product diffusion through changing the catalytic site conformation. These findings not only shed light on the underlying inhibitory mechanism of astaxanthin on pancreatic lipase, but also provide scientific evidence for extending the application of astaxanthin in functional food industries.http://www.sciencedirect.com/science/article/pii/S1756464618303803AstaxanthinPancreatic lipaseInhibitory effectKineticsMolecular interactionDocking simulation |
| spellingShingle | Xiping Du Manli Bai Ying Huang Zedong Jiang Feng Chen Hui Ni Qingbiao Li Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation Journal of Functional Foods Astaxanthin Pancreatic lipase Inhibitory effect Kinetics Molecular interaction Docking simulation |
| title | Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation |
| title_full | Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation |
| title_fullStr | Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation |
| title_full_unstemmed | Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation |
| title_short | Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation |
| title_sort | inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation |
| topic | Astaxanthin Pancreatic lipase Inhibitory effect Kinetics Molecular interaction Docking simulation |
| url | http://www.sciencedirect.com/science/article/pii/S1756464618303803 |
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