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Y. Feng College of Life and Environmental Sciences, Wenzhou University, Wenzhou, PR China

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G.X. Li College of Chemical and Materials Engineering, Wenzhou University, Wenzhou, PR China

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T.T. Hu Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou, PR China

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W.B. Deng Zhejiang TiefengTang FOOD and Beverage Co. LTD, Wenzhou, PR China

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H.L. Yang College of Life and Environmental Sciences, Wenzhou University, Wenzhou, PR China

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X.T. Wu College of Life and Environmental Sciences, Wenzhou University, Wenzhou, PR China

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X.J. Zheng Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou, PR China

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https://orcid.org/0009-0002-9737-211X
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Abstract

This study aimed to explore the inhibitory effect and mechanism of the total alkaloids of Dendrobium officinale Kimura et Migo (DENA) against cholesterol esterase (CE). DENA was characterised by SEM, 1H NMR, and X-ray diffraction (XRD). The inhibitory effect and mechanism of DENA against CE were investigated through fluorescence chromatography, circular dichroism, and molecular docking. DENA inhibited CE activity (IC50 = 1.08 ± 0.09 mg mL−1), characterised by a non-competitive inhibition mechanism. Furthermore, DENA induced a fluorescence quenching in CE, causing a blue shift in the λmax. This coincided with a transition in the secondary structure of CE from a layered to a helical structure by circular dichroism, indicating a significant reduction in its stability. Moreover, molecular docking confirmed that DENA binds to amino acid residues in the enzyme through hydrogen bonds and hydrophobic interactions, leading to structural changes and reduced enzyme activity. These results suggest DENA has the potential to lower blood lipid levels by inhibiting CE activity.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
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1972
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Founder Magyar Tudományos Akadémia    
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