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Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch.

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.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Jiang C,Chen Y,Ye X,Wang L,Shao J,Jing H,Jiang C,Wang H,Ma C

doi

10.1016/j.ijbiomac.2021.01.070

subject

Has Abstract

pub_date

2021-01-15 00:00:00

pages

503-514

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(21)00100-8

journal_volume

172

pub_type

杂志文章

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