n/a
Article Publish Status: FREE
Abstract Title:

An assessment of the interaction for threeflavonoids andα-amylase by surface plasmon resonance.

Abstract Source:

Food Sci Nutr. 2020 Jan ;8(1):620-628. Epub 2019 Dec 16. PMID: 31993185

Abstract Author(s):

Pao Li, Zhao Huang, Yin She, Si Qin, Wanru Gao, Yanan Cao, Xia Liu

Article Affiliation:

Pao Li

Abstract:

This study evaluated the interaction of(CI) flavonoids (luteolin, acacetin, and buddleoside) withα-amylase. Surface plasmon resonance (SPR) assay showed their equilibrium dissociation constants () are 1.9695 ± 0.12, 2.9240 ± 0.20, and 3.2966 ± 0.08 mM at pH 6.0, respectively. Furthermore, their binding affinities were influenced by KCl, MgCl, and CaCl. Enzymatic kinetic studies revealed that three flavonoids exhibited noncompetitiveα-amylase inhibitory activity. The inhibitory sequence is luteolin > acacetin > buddleoside, which was in accordance with the results of binding affinity from SPR. 1,1-diphenyl-2-picryl hydrazyl radical assay demonstrated that antioxidant activities of three flavonoids were inhibited significantly with α-amylase. Meanwhile, the study reveals that hydroxyl on C'-4, C'-5, andC-7 of flavonoids play an important role on the interaction of three flavonoids with α-amylase. Also, SPR could be used as sensor for rapid screening inhibitors of α-amylase and provide useful information for the application offlavonoids in food and pharmaceutical area.

Study Type : In Vitro Study

Print Options


Key Research Topics

This website is for information purposes only. By providing the information contained herein we are not diagnosing, treating, curing, mitigating, or preventing any type of disease or medical condition. Before beginning any type of natural, integrative or conventional treatment regimen, it is advisable to seek the advice of a licensed healthcare professional.

© Copyright 2008-2024 GreenMedInfo.com, Journal Articles copyright of original owners, MeSH copyright NLM.