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


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

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