Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols-Reference-Cited by-同舟云学术

Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols

Published:2020 Issue:5 Volume:11 Page:3838-3850
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cao Junwei¹²³,Zhang Yao¹²³,Han Lin¹²³,Zhang Shanbo¹²³,Duan Xuchang¹²³,Sun Lijun¹²³^ORCID,Wang Min¹²³^ORCID

Affiliation:

1. College of Food Science and Engineering

2. Northwest A & F University

3. China

Abstract

The inhibition of porcine pancreatic α-amylase (PPA) by 9 galloyl-based polyphenols was evaluatedviainitial digestion velocity, IC₅₀, inhibition kinetics, fluorescence quenching and molecular docking studies.

Funder

Agriculture Research System of China

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02735A

Reference45 articles.

1. Proanthocyanidin B2 attenuates postprandial blood glucose and its inhibitory effect on alpha-glucosidase: analysis by kinetics, fluorescence spectroscopy, atomic force microscopy and molecular docking

2. The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems

3. Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase

4. Grape Seed and Tea Extracts and Catechin 3-Gallates Are Potent Inhibitors of α-Amylase and α-Glucosidase Activity

5. Effect of two α-glucosidase inhibitors, voglibose and acarbose, on postprandial hyperglycemia correlates with subjective abdominal symptoms

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