期刊
FOOD CHEMISTRY
卷 127, 期 4, 页码 1532-1539出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.013
关键词
alpha-Amylase inhibitor; Chlorogenic acids; Cinnamate; Coffee; Enzyme inhibition
Nine kinds of chlorogenic acids (CGAs) account for 80% of the total CGA content in green coffee beans. They consist of three subgroups of caffeoylquinic acids (CQAs), feruloylquinic acids (FQAs), and dicaffeoylquinic acids (diCQAs). We previously reported the inhibitory effects of 5-CQA on porcine pancreas a-amylase (PPA) isozymes, PPA-I and PPA-II. In this paper, we investigated the PPA-I inhibition by eight kinds of CGAs. The IC(50) values of CQAs, FQAs, and diCQAs against the PPA-I-catalysed hydrolysis of p-nitrophenyl-alpha-D-maltoside were 0.08-0.23 mM, 1.09-2.55 mM, and 0.02-0.03 mM, respectively. All CQAs and FQAs and 3,5-diCQA showed mixed-type inhibition with binding to the enzyme-substrate complex (ES) being stronger than to the enzyme (E). 3,4-DiCQA and 4,5-diCQA showed mixed-type inhibition, but, conversely are suggested to bind to E stronger than ES. (C) 2011 Published by Elsevier Ltd.
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