☆ 4.7 Article

Soluble dietary fibres decrease ?-glucosidase inhibition of epigallocatechin gallate through affecting polyphenol-enzyme binding interactions

FOOD CHEMISTRY (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Number of galloyl moiety and intramolecular bonds in galloyl-based polyphenols affect their interaction with alpha-glucosidase

Junwei Cao et al.

Summary: The study found that the inhibitory activity of alpha-glucosidase increased with the number of free galloyl moieties, while unfree galloyl moieties mainly contributed to inhibition through ellagic acid and hexahydroxydiphenoyl group. The polyphenols could form a static complex with the enzyme through binding interactions, and the number of amino acid residues involved in these interactions was positively correlated with inhibitory activity.

FOOD CHEMISTRY (2022)

Add to Collection

Article Chemistry, Applied

Cyclodextrin-based metal-organic framework nanoparticles as superior carriers for curcumin: Study of encapsulation mechanism, solubility, release kinetics, and antioxidative stability

Yulu Chen et al.

Summary: This paper proposes a facile program for preparing nanoscale gamma-cyclodextrin-based metal-organic frameworks (Nano-CD-MOFs) for the encapsulation of curcumin. The results confirm the presence of encapsulated curcumin and reveal the encapsulation mechanism of Nano-CD-MOFs. The Cur-Nano-CD-MOFs show improved solubility, uniform dispersion, and enhanced antioxidative stability of curcumin.

FOOD CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates

Jifan Zhang et al.

Summary: This study investigated the inhibitory activity of a polyphenol compound against alpha-amylase in different digestion systems. The results showed that the IC50 values were similar for different types of starches at the same starch concentration, but decreased significantly with decreasing substrate concentration. The competitive inhibition constant for the polyphenol compound was consistent across all starches, indicating a fixed binding property. The physical adsorption of the compound with starch was weaker than the specific binding with alpha-amylase, driven by hydrogen bonding and pi-stacking. The inhibitory activity of the polyphenol compound was mainly affected by the concentration of alpha-1,4-glucosidic bonds in the substrate.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection

Article Food Science & Technology

Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles

Xiuping Liang et al.

Summary: This study demonstrated that the bioaccessibility of lycopene in tomato products can be enhanced by adding specific food additives and manipulating emulsion properties. By carefully controlling the emulsion properties, the bioavailability of lycopene in tomato products can be increased effectively, improving its stability and oral bioavailability.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Essential moieties of myricetins, quercetins and catechins for binding and inhibitory activity against α-Glucosidase

Minghai Fu et al.

Summary: The study found that myricetin is the most potent flavonoid in inhibiting alpha-glucosidase, with its inhibition effects influenced by its conformation, and 3-OH and 5'-OH groups can promote its binding to the enzyme active site. Additionally, the binding affinity of flavonoids with alpha-glucosidase correlates with inhibitory activity, indicating that the interactions between them are the reason for inhibition.

BIOORGANIC CHEMISTRY (2021)

Add to Collection

Article Food Science & Technology

The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against α-Amylase

Yueyi Wang et al.

Summary: The mixing order of tannic acid with alpha-amylase before starch addition resulted in the highest enzyme inhibition, while mixing tannic acid with pre-gelatinized starch or co-gelatinizing tannic acid with starch decreased the inhibition by reducing the binding of tannic acid with the enzyme. The differences in inhibition at low and high tannic acid concentrations between the two mixing orders were attributed to the adsorption properties of pre-gelatinized and co-gelatinized starch.

FOODS (2021)

Add to Collection

Article Biochemistry & Molecular Biology

The galloyl moiety enhances the inhibitory activity of catechins and theaflavins against α-glucosidase by increasing the polyphenol-enzyme binding interactions

Lijun Sun et al.

Summary: Studies have shown that tea polyphenols with galloyl moiety can enter the active site of alpha-glucosidase through hydrogen bonding and pi-conjugation, playing an important inhibitory role. The positive linear correlations among the binding affinity and inhibitory activity of tea polyphenols to alpha-glucosidase indicate that the inhibition is caused by binding interactions between them. In addition, the in vivo hypoglycemic effects of galloylated polyphenols suggest that they may be considered as pharmaceutical fragments for alleviating type II diabetes symptoms through alpha-glucosidase inhibition.

FOOD & FUNCTION (2021)

Add to Collection

Review Food Science & Technology

Dietary polyphenols modulate starch digestion and glycaemic level: a review

Lijun Sun et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Add to Collection

Article Thermodynamics

Solvatochromic Parameters of Deep Eutectic Solvents: Effect of Different Carboxylic Acids as Hydrogen Bond Donor

Amos K. Dwamena et al.

JOURNAL OF CHEMICAL AND ENGINEERING DATA (2020)

Add to Collection

Article Agriculture, Multidisciplinary

Development of Functional Nanomaterials from Wheat Bran Derived Arabinoxylan for Nucleic Acid Delivery

Niloy C. Sarker et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Add to Collection

Review Food Science & Technology

Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

Lijun Sun et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Add to Collection

Article Chemistry, Applied

Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation

Peifeng Lv et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Chemistry, Applied

Non-aqueous solvent for efficient dissolution of polygalacturonic acid

Hendryk Wuerfel et al.

CARBOHYDRATE POLYMERS (2019)

Add to Collection

Article Chemistry, Applied

Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and drying

Dongjie Liu et al.

FOOD CHEMISTRY (2019)

Add to Collection

Article Chemistry, Applied

Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase

Lijun Sun et al.

FOOD HYDROCOLLOIDS (2018)

Add to Collection

Article Chemistry, Applied

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Elsa Brandao et al.

CARBOHYDRATE POLYMERS (2017)

Add to Collection

Article Chemistry, Applied

Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material

Lijun Sun et al.

CARBOHYDRATE POLYMERS (2017)

Add to Collection

Article Agriculture, Multidisciplinary

Inhibitory Mechanism of Apigenin on α-Glucosidase and Synergy Analysis of Flavonoids

Li Zeng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Add to Collection

Article Chemistry, Applied

The interplay of a-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems

Frederick J. Warren et al.

CARBOHYDRATE POLYMERS (2015)

Add to Collection

Article Agriculture, Multidisciplinary

Inhibition of the Aggregation of Lactoferrin and (-)-Epigallocatechin Gallate in the Presence of Polyphenols, Oligosaccharides, and Collagen Peptide

Wei Yang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Add to Collection

Article Agriculture, Multidisciplinary

Effects of Oolong Tea Polyphenols, EGCG, and EGCG3Me on Pancreatic α-Amylase Activity in Vitro

Qunqin Fei et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Add to Collection

Review Food Science & Technology

Advance in Dietary Polyphenols as -Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect

Jianbo Xiao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Add to Collection

Review Biochemistry & Molecular Biology

The origins of enzyme kinetics

Athel Cornish-Bowden

FEBS LETTERS (2013)

Add to Collection

Article Chemistry, Applied

Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant

Mette S. Mikkelsen et al.

FOOD CHEMISTRY (2013)

Add to Collection

Article Chemistry, Applied

Adsorption of (-)-epigallocatechin-3-gallate (EGCG) onto oat β-glucan

Ruiping Gao et al.

FOOD CHEMISTRY (2012)

Add to Collection

Review Endocrinology & Metabolism

Impact of postprandial glycaemia on health and prevention of disease

E. E. Blaak et al.

OBESITY REVIEWS (2012)

Add to Collection

Article Chemistry, Applied

Binding interactions of α-amylase with starch granules: The influence of supramolecular structure and surface area

Frederick J. Warren et al.

CARBOHYDRATE POLYMERS (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation

Susana I. Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Add to Collection

Article Chemistry, Applied

FTIR and Raman signatures of wheat grain peripheral tissues

C. Barron et al.

CEREAL CHEMISTRY (2008)

Add to Collection

Article Agriculture, Multidisciplinary

Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary α-amylase (HSA) by fluorescence quenching

Susana Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Add to Collection

© Peeref 2019-2024. All rights reserved.