@article{QIN2024, 
author = {Chaofeng QIN and Jiao LI and Jingwen HAO and Yaqin BU and Sheng LI and Naidong CHEN},
title = {Inhibitory Mechanism of Aloe Emodin on α-Glucosidase and Synergistic Effect with Acarbose},
year = {2024},
journal = {Food Science},
volume = {45},
number = {8},
pages = {37-44},
keywords = {aloe emodin, α-glucosidase, inhibitory mechanism, synergistic inhibition, spectral analysis},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230530-281},
doi = {10.7506/spkx1002-6630-20230530-281},
abstract = {In order to investigate the interaction between aloe emodin and α-glucosidase, enzyme kinetics, ultraviolet (UV) spectroscopy, infrared (IR) spectroscopy and fluorescence spectroscopy were employed to investigate the inhibitory mechanism of aloe emodin on α-glucosidase and the synergistic effect of aloe emodin in combination with acarbose was also investigated in this study. The results showed that aloe emodin had better inhibitory effect on α-glucosidase as both a noncompetitive and anti-competitive inhibitor when compared with acarbose. The results of UV spectroscopy indicated that a new complex was formed through the interaction between aloe emodin and α-glucosidase. The characteristic vibrations of amide groups in the IR spectra indicated that the structural conformation of α-glucosidase changed with the addition of aloe emodin. The results of fluorescence quenching experiments showed that the endogenous fluorescence of α-glucosidase was statically quenched by aloe emodin. In addition, it was also found that aloe emodin combined with acarbose had a synergistic inhibitory effect on α-glucosidase activity. This study provides an experimental basis for the future application of aloe emodin in health foods for regulating blood glucose.}
}