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Int J Biol Macromol. 2018 Dec;120(Pt B):2589-2596. doi: 10.1016/j.ijbiomac.2018.09.035. Epub 2018 Sep 6.

Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylase.

Author information

1
College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People's Republic of China.
2
College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, People's Republic of China. Electronic address: jc@zju.edu.cn.

Abstract

In this study, lotus leaf flavonoids (LLF) were found to show a notable inhibition activity on α-amylase in a mixed-type manner with IC50 value of (5.58 ± 0.10) mg/mL. The intrinsic fluorescence of α-amylase was quenched by the interaction with LLF through a static quenching mechanism, and LLF-α-amylase complex was spontaneously formed mainly driven by the hydrophobic interaction and hydrogen bonding. Multispectroscopic analyses (synchronous fluorescence, three-dimensional fluorescence, circular dichroism (CD) and fourier transform infrared spectra (FT-IR)) comprehensively demonstrated that the binding of LLF to α-amylase would change the conformation and microenvironment of α-amylase, resulting in inhibiting the enzyme activity. The present study indicated that LLF had potential to be as an ingredient in functional food for the prevention of type-2 diabetes.

KEYWORDS:

Inhibitory; Lotus leaf flavonoids (LLF); Pancreatic α-amylase

PMID:
30195612
DOI:
10.1016/j.ijbiomac.2018.09.035
[Indexed for MEDLINE]

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