1. Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch
- Author
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Hongxin Wang, Chengyu Jiang, Li Wang, Chaoyang Ma, Jiajia Shao, Yu Chen, Chao Jiang, Xin Ye, and Huijuan Jing
- Subjects
Protein Conformation, alpha-Helical ,Circular dichroism ,Starch ,Mixed inhibition ,02 engineering and technology ,Biochemistry ,Catechin ,Substrate Specificity ,Hydrophobic effect ,03 medical and health sciences ,chemistry.chemical_compound ,Structural Biology ,Biflavonoids ,Glycoside Hydrolase Inhibitors ,Proanthocyanidins ,Protein Interaction Domains and Motifs ,Amylase ,Maltose ,Molecular Biology ,030304 developmental biology ,0303 health sciences ,Binding Sites ,biology ,Hydrolysis ,food and beverages ,General Medicine ,021001 nanoscience & nanotechnology ,Molecular Docking Simulation ,Kinetics ,Glucose ,chemistry ,Proanthocyanidin ,Docking (molecular) ,biology.protein ,Thermodynamics ,Protein Conformation, beta-Strand ,alpha-Amylases ,0210 nano-technology ,Digestion ,Trisaccharides ,Protein Binding - Abstract
The study aimed to reveal the different mechanisms of delaying starch digestion by ECG, EGCG and Procyanidin based on the perspective of α-amylase-flavanol interaction and starch-flavanol interaction. The interaction characteristics of flavanols with α-amylase were studied from five aspects: enzyme inhibition, kinetics, fluorescence quenching, circular dichroism (CD) and computer simulation. The IC50 of flavanols (ECG, EGCG and Procyanidin) against α-amylase were 172.21 ± 0.22, 732.15 ± 0.13 and 504.45 ± 0.19 μg/mL according to the results of α-amylase inhibition experiment, respectively. ECG and Procyanidin showed mixed inhibition against α-amylase, while EGCG showed non-competition against α-amylase. However, thermodynamic parameters,computer-based docking and dynamic simulation proved that ECG and EGCG-α-amylase complexs were mainly driven by van der Waals and hydrogen bonds, while Procyanidin-α-amylase complexs was driven by hydrophobic interaction. In addition, it was indicated, by means of starch‑iodine complex spectroscopy, that flavanols inhibited the digestion of starch not only through bind with α-amylase but also through bind with starch. Thus, flavanols as a starch-based food additive have the potential to be employed as adjuvant therapy for diabetes.
- Published
- 2021
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