Synergistic hypoglycemic effects of oolong-white mulberry leaves tea extract through in vitro simulated digestion and...

This study investigated the synergistic hypoglycemic effects of a combined oolong tea and white mulberry leaves extract (OWM, 1:1 v/v) using an in vitro simulated digestion model, targeted metabolomics, and molecular docking. Results demonstrated that OWM more effectively inhibited α-amylase and α-glucosidase, reduced the release of reducing sugars, and lowered the predicted glycemic index compared to individual extracts. Targeted metabolomics revealed a significantly higher bioaccessibility indexes (BI) of phenolic compounds in OWM (41.69%) than in oolong tea alone (18.83%). Cryptochlorogenic, neochlorogenic, and chlorogenic acids were identified as key contributors, showing sustained upregulation during digestion and a significant negative correlation with enzyme activities. Molecular docking confirmed their direct binding to the active sites of both digestive enzymes. These findings elucidate the chemical interactions within the OWM combination during digestion, providing a theoretical basis for developing functional food ingredients for postprandial blood glucose management.