Affiliation:
1. College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small berry Shenyang Agricultural University Shenyang Liaoning China
Abstract
AbstractThis paper introduces the in vitro test method of hypoglycemic components in food‐grade natural products. The specific steps and results of the experimental methods were introduced in detail, including enzyme inhibition test, inhibition kinetics test, multispectral analysis, cell screening model test, molecular docking, and molecular dynamics test. Through the above series of tests, we can judge whether the components in natural products have a lowering effect on blood glucose and analyze the mechanism of action.
Cited by
1 articles.
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