Key points are not available for this paper at this time.
The study was the first to evaluate the synergistic interaction of luteolin + quercetin, luteolin + 3- O -methylquercetin, and quercetin + 3- O -methylquercetin mixtures on α -glucosidase and the binding mechanisms were explored using both experimental and theoretical approaches. The results showed that three flavonoid mixtures exhibited a mixed type of inhibition and demonstrated the most potent synergistic effects on α -glucosidase inhibition at 6:4 ratio, with interaction index (γ) of 0.85, 0.78 and 0.73, respectively. The three mixtures had a great influence on α -glucosidase secondary structures. Molecular simulation further demonstrated that three flavonoid mixtures formed hydrophobic interactions and hydrogen bonds with amino acid residues at different sites of α -glucosidase. Collectively, luteolin + quercetin, luteolin + 3- O -methylquercetin and quercetin + 3- O -methylquercetin were found to inhibit α -glucosidase in a synergistic manner and can be potentially used for the development of hypoglycemic food products. • Luteolin, quercetin, and 3- O -methylquercetin mixtures have a synergistic inhibitory on α -glucosidase. • The inhibitory ability of flavonoid mixtures were enhanced by the combination of hydroxyl and methoxy groups at the C3 of C ring. • Three flavonoid mixtures at 6:4 ratio have great synergistic inhibitory effect on α -glucosidase. • Molecular dynamic simulation was used to analyze synergistic causes.
Pan et al. (Wed,) studied this question.