The Interaction Between Purple Sweet Potato Acylated Anthocyanins And Digestive Tract Enzymes

Purple sweet potato anthocyanins(PSPA)have various health care functions,the human body after the intake of anthocyanins,may interact with enzymes in the digestive tract,affect protein characteristics and physiological activity of anthocyanins,The aim of this paper is to study the interaction between PSPA and gastrointestinal enzymes to provide the basis for food nutrition and health research and food digestion and absorption.In this experiment,in the process of studying the effect of PSPA on the enzyme activity of common digestive tract enzymes,pig intestine was used as the raw material to extract its mixed enzyme as a source of experimental enzymes.Intestinal buffer was simulated to simulate the digestive tract environment and simulated digestion,In the environment of the road,to study the role of anthocyanins in digestive tract enzymes,The effects of anthocyanin on enzyme activity were studied under different anthocyanin concentrations and different reaction times,and the kinetic curve of enzyme reaction was further plotted,determine the type of anthocyanin activity in digestive tract enzymes.In studying the effect of digestive tract enzymes on the structure of PSPA monomers,a representative component of peonidin-3-caffeoyl-feruloyl glucoside-5-glucoside was selected by high-speed countercurrent flow,first by high performance liquid chromatography(HPLC)analysis and qualitative analysis,and then in the changing structure of the Fourier infrared spectrum analysis.The results showed that there was no significant effect on the enzyme activity of salivary amylase,pepsin,trypsin and pancreatic lipase.The inhibition effect on the enzyme activity of sucrose enzyme was increased with the increase of anthocyanin concentration.With the increase of reaction time,the inhibitory effect of anthocyanin on sucrose enzyme activity was also increased.Through lineweaver-burk double reciprocal curve,and anthocyanin Km value is the size of 4.04 x 10-2 mol/L,the Km value was 2.17 10-1 mol/L after adding 100 ?L anthocyanin at 1 mg/mL,with the increase of concentration of anthocyanins,increase of Km,Vmax,about 0.765 mol/L(min),the inhibitory action type of anthocyanin on the activity of sucrase was determined as competitive inhibition.With the increase of anthocyanin concentration,the inhibitory effect on the activity of maltitol was increased.Reaction time on the activity of maltase inhibitory effect is larger,with the increase of reaction time,the activity of maltase inhibitory effect decreases,Through lineweaver-burk double reciprocal curve,Km value of 3.55 x 10"3 mol/L,the Km value was 9.16 × 10-3 mol/L after adding 200 ?L anthocyanin at 1 mg/mL,with the increase of concentration of anthocyanins,increase of Km,Vmax,about 0.704 mol/L(min),the same as the purple sweet potato anthocyanins as well as the function of maltase competitive inhibition.By high performance liquid chromatography(HPLC)analysis invertase enzyme reaction system of paeonia lactiflora element-3-coffee acyl-ferulic acid of huaihe indican-5-glucoside structure influence,anthocyanins content in the experimental group is significantly higher than the blank group,this may be due to sucrose enzyme combined with anthocyanins of anthocyanins,protective element with peony-3-coffee acyl-ferulic acid of huaihe indican-5-addition of more glucoside,the content ratio of blank group and experimental group showed a trend of rise after the first reduce,joined the 150 ?L anthocyanins,the lowest ratio,said that the strongest protective effect of anthocyanins;With the increase of reaction time,the ratio of the blank group and the experimental group showed an upward trend,and the growth rate of 0-30min was the fastest,and the remaining time was relatively flat,which remained unchanged at the later stage.This is consistent with the above determination of enzyme activity,which also indicates that anthocyanin and enzyme binding time is faster.Fourier infrared chromatogram showed that the blank group and the experimental group were different,and the prediction mainly showed the changes in the benzene ring,including the main body of anthocyanins and the two acylated groups,It is speculated that the interaction of sucrose enzyme and anthocyanin in the formation of complex.