Investigation of the structure-activity relationship of resveratrol and its glycosylated and acylated derivatives in relation to their α-glucosidase inhibitory activities
文献类型：期刊论文
| 作者 | Lin, Changdong; Luo, Juyuan; Wang, Shuo; Shen, Cheng; Zhang, Shucan; Song, Zhibo; Ma, Yumei; Liu, Yongling; Li, Yulin; Chen, Tao |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2025 |
| 卷号 | 496 |
| 关键词 | alpha-glucosidase resveratrol derivatives structure-activity relationship inhibition kinetics Multispectral spectroscopy molecular docking molecular dynamics simulation |
| 英文摘要 | Resveratrol with excellent alpha-glucosidase inhibitory activity is widely distributed in foods. However, in-depth research on the effects of glycosylation and acylation of resveratrol on its alpha-glucosidase inhibitory activity is limited. In the present study, we investigated the structure-activity relationship of resveratrol, resveratrol-4'-Oglucoside, resveratrol 4'-O-(6 ''-O-galloyl)-glucoside and resveratrol 4'-O-(2 ''-O-galloyl)-glucoside against alpha-glucosidase. Notably, C-4 ' glycosylation enhanced potency, and subsequent galloyl acylation further improved activity with acylation at C-6 '' slightly outperforming that at C-2 ''. Spectroscopic analyses confirmed conformational changes in the enzyme upon binding. Molecular docking showed C-4 ' glycosylation led to the formation of additional hydrogen bonds with alpha-glucosidase, and subsequent acylation further increased their number. Molecular dynamics simulations showed resveratrol 4'-O-(6 ''-O-galloyl)-glucoside, owing to its lower steric hindrance than resveratrol 4'-O-(2 ''-O-galloyl)-glucoside, penetrates more deeply into the active-site pocket of alpha-glucosidase, resulting in a more stable binding. These findings may provide theoretical basis for the development of resveratrol and its derivatives in functional foods. |
| 源URL | [http://210.75.249.4/handle/363003/62333]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 推荐引用方式 GB/T 7714 | Lin, Changdong,Luo, Juyuan,Wang, Shuo,et al. Investigation of the structure-activity relationship of resveratrol and its glycosylated and acylated derivatives in relation to their α-glucosidase inhibitory activities[J]. FOOD CHEMISTRY,2025,496. |
| APA | Lin, Changdong.,Luo, Juyuan.,Wang, Shuo.,Shen, Cheng.,Zhang, Shucan.,...&Chen, Tao.(2025).Investigation of the structure-activity relationship of resveratrol and its glycosylated and acylated derivatives in relation to their α-glucosidase inhibitory activities.FOOD CHEMISTRY,496. |
| MLA | Lin, Changdong,et al."Investigation of the structure-activity relationship of resveratrol and its glycosylated and acylated derivatives in relation to their α-glucosidase inhibitory activities".FOOD CHEMISTRY 496(2025). |
入库方式： OAI收割
来源：西北高原生物研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。