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Investigation of the Inhibitory Mechanisms of Sea Buckthorn Extract against α-Amylase and Its Interactions with Acarbose and Casein
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Lu ZHANG1, Yushi LUO1, Yingying YAN2, *, Zhengchang ZHONG1, *
Science and Technology of Food Industry | 2026, 47(11) : 175 - 184
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Science and Technology of Food Industry | 2026, 47(11): 175-184
• Research and Investigation •
Investigation of the Inhibitory Mechanisms of Sea Buckthorn Extract against α-Amylase and Its Interactions with Acarbose and Casein
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Lu ZHANG1, Yushi LUO1, Yingying YAN2, *, Zhengchang ZHONG1, *
Affiliations
  • 1College of Food Science, Xizang Agricultural and Animal Husbandry University, Linzhi 860000, China
  • 2Institute of Agricultural Products Processing and Food Science, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, China
Published: 2026-06-01 doi: 10.13386/j.issn1002-0306.2025060167
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To investigate the inhibitory effect and mechanism of sea buckthorn extract (SBE) on α-amylase, and to evaluate the influence of acarbose and casein on its inhibitory activity, SBE was prepared using ultrasound-assisted extraction. The inhibitory activity and underlying mechanism were systematically studied through enzyme inhibition assays, enzyme kinetics analysis, fluorescence quenching spectroscopy, and molecular docking, and were complemented by combined inhibition assays and casein-SBE interaction analyses to assess its performance when used with acarbose and under the presence of casein.The results showed that SBE exhibited significant inhibitory activity against α-amylase, with an IC50 value of 88.9±1.2 μg/mL. The inhibition type was identified as mixed-type, involving both competitive and non-competitive modes, and the inhibitory effect of SBE was superior to that of acarbose. Fluorescence quenching analysis revealed that SBE spontaneously formed a complex with α-amylase, altering the microenvironment of the enzyme's chromophores and leading to intrinsic fluorescence quenching, thereby reducing enzymatic activity. Molecular docking further confirmed that the active compounds in SBE could form stable interactions with amino acid residues of α-amylase. Combined inhibition experiments indicated an additive effect between SBE and acarbose. Moreover, casein was found to reversibly interfere with the inhibitory activity of SBE. These findings provide a theoretical basis for the potential development of SBE as a natural α-amylase inhibitor.

α-amylase  /  sea buckthorn  /  inhibitory mechanism  /  acarbose  /  casein
张璐, 罗语诗, 阎莹莹, 钟政昌. 沙棘提取物对α-淀粉酶的抑制机制及其与阿卡波糖和酪蛋白的相互作用研究. 食品工业科技, 2026 , 47 (11) : 175 -184 . DOI: 10.13386/j.issn1002-0306.2025060167
Lu ZHANG, Yushi LUO, Yingying YAN, Zhengchang ZHONG. Investigation of the Inhibitory Mechanisms of Sea Buckthorn Extract against α-Amylase and Its Interactions with Acarbose and Casein[J]. Science and Technology of Food Industry, 2026 , 47 (11) : 175 -184 . DOI: 10.13386/j.issn1002-0306.2025060167
Year 2026 volume 47 Issue 11
176
74
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doi: 10.13386/j.issn1002-0306.2025060167
  • Receive Date:2025-06-16
  • Online Date:2026-10-22
  • Published:2026-06-01
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  • Received:2025-06-16
Affiliations
    1College of Food Science, Xizang Agricultural and Animal Husbandry University, Linzhi 860000, China
    2Institute of Agricultural Products Processing and Food Science, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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