The phenols and alkylamides in 26
varieties of Zanthoxylum pericarps
(ZP) were comparatively identified, and the contribution
of these key components to the inhibition of in vitro α-glucosidase (α-Glu) was confirmed using principal
component analysis (PCA) and ingredient recombination models. Additionally,
spectrophotometric assays, nuclear magnetic resonance (NMR), and molecular
docking (MD) were employed to characterize the interactions among
key components in ZP when exposed to α-Glu. Four phenols and
hydroxy-α-sanshool (α-SOH), which were recognized as main
ingredients, presented an antagonistic effect in the inhibition of
α-Glu. 1H NMR demonstrated chemical shifts of certain
hydrogens in the B phenolic ring and tetraenyl group, indicating a
possible p−π conjugation between phenols and α-SOH.
In addition, using MD analysis, the phenol-binding sites were observed
to be negatively affected when α-SOH initially interacted with
α-Glu. The combined results of the NMR and MD clarified the
structural mechanism behind phenol/α-SOH antagonistic behavior
in α-Glu inhibition.