1. Chain conformation of an acidic polysaccharide from green tea and related mechanism of α-amylase inhibitory activity
- Author
-
Juzhen Yi, Roujun Wu, Liqun Yang, Li-Ming Zhang, Lin Yin, Shanshan Fu, and Shuyue Wei
- Subjects
Circular dichroism ,Light ,Swine ,Stereochemistry ,Chemical structure ,Molecular Conformation ,Polysaccharide ,Biochemistry ,Camellia sinensis ,Protein Structure, Secondary ,Microscopy, Electron, Transmission ,Polysaccharides ,Structural Biology ,Animals ,Scattering, Radiation ,Molecule ,Static light scattering ,Pancreas ,Molecular Biology ,chemistry.chemical_classification ,Tea ,Molecular mass ,Viscosity ,Chemistry ,Hydrogen bond ,Circular Dichroism ,Substrate (chemistry) ,Hydrogen Bonding ,General Medicine ,Protein Structure, Tertiary ,Molecular Docking Simulation ,Molecular Weight ,Solvents ,alpha-Amylases ,Protein Binding - Abstract
An acidic tea polysaccharide (TPSA) isolated from green tea was fractionated using a precipitation-fractionation method into seven fractions with different molecular weights. TPSA was characterized as a hyperbranched polysaccharide with a globular homogeneous conformation by analysis of solution parameters of each fraction using static light scattering and viscosity analyses. Observation by transmission electron microscopy confirmed that TPSA occurred as globular homogeneous particles with size in the range of 20–40 nm. To simulate the branched chain segments of TPSA, four model molecules were designed based on chemical structure of TPSA. Molecular docking analysis indicated that the branched chain segments of TPSA similar to the TPSA-4 model molecule showed preferential binding to α-amylase to form the TPSA/α-amylase complex through hydrogen bonding interactions. Circular dichroism spectroscopy showed that the structure of α-amylase was not significantly affected by TPSA. The mechanism of α-amylase inhibitory activity of TPSA was simulated by molecular docking analysis. The branched chain segments of TPSA similar to the TPSA-4 model molecule likely act as a potential competitor to the starch substrate to inhibit the activity of α-amylase.
- Published
- 2020