Starch-digesting product analysis based on the hydrophilic interaction liquid chromatography coupled mass spectrometry method to evaluate the inhibition of flavonoids on pancreatic α-amylase

Zhengcao Xiao; Xiaohui Hou; Ting Zhang; Yahong Yuan; Jianbo Xiao; Wei Song; Tianli Yue

doi:10.1016/j.foodchem.2021.131175

Starch-digesting product analysis based on the hydrophilic interaction liquid chromatography coupled mass spectrometry method to evaluate the inhibition of flavonoids on pancreatic α-amylase

Food Chem. 2022 Mar 15:372:131175. doi: 10.1016/j.foodchem.2021.131175. Epub 2021 Sep 17.

Authors

Zhengcao Xiao¹, Xiaohui Hou¹, Ting Zhang¹, Yahong Yuan², Jianbo Xiao³, Wei Song⁴, Tianli Yue⁵

Affiliations

¹ College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an, Shaanxi 710069, China.
² College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
³ Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, 36310 Vigo, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.
⁴ College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an, Shaanxi 710069, China. Electronic address: weisong2019@nwu.edu.cn.
⁵ College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an, Shaanxi 710069, China. Electronic address: yuetl@nwu.edu.cn.

PMID: 34653779
DOI: 10.1016/j.foodchem.2021.131175

Abstract

An accurate hydrophilic interaction liquid chromatography coupled mass spectrometry (HILIC-MS) method is presented to characterize starch digestion by α-amylase and measure the inhibition properties of flavonoids against α-amylase in vitro. Eleven products were found as 1 → 4 linkage glucose oligosaccharides with different degrees of polymerization (DPs) from 2 to 12. The products with DPs of 2, 3, 6, 7, and 9 had higher yields. The product with DP of 9 had the highest yields, which first increased and then decreased with the reaction time. Pelargonidin has the best inhibition activity on all enzyme products. The 3'-hydroxyl of B-ring enhanced the inhibition activity of flavonol and flavone but weakened that of anthocyanin. The C-ring 3-hydroxyl increased the inhibition effect of flavonol on maltose but decreased that on the products with higher DPs than flavone. The HILIC-MS method can provide more detailed information on enzyme products for the study of flavonoids inhibiting α-amylase.

Keywords: Diabetes; Flavonoids; HILIC; Inhibition; LC-MS; α-Amylase.

MeSH terms

Chromatography, Liquid
Flavonoids*
Hydrophobic and Hydrophilic Interactions
Mass Spectrometry
Pancreatic alpha-Amylases*
Starch

Substances

Flavonoids
Starch
Pancreatic alpha-Amylases