Inhibition Effect and Molecular Mechanism of Tea Polyphenols on the <i>α</i>-Amylase

ZHANG Hongtu; DONG Weijin; CHEN Nan; XU Qianda; GAO Haoxiang; HE Qiang; ZENG Weicai

doi:10.13386/j.issn1002-0306.2021060152

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 90-96. > DOI: 10.13386/j.issn1002-0306.2021060152

ZHANG Hongtu, DONG Weijin, CHEN Nan, et al. Inhibition Effect and Molecular Mechanism of Tea Polyphenols on the α-Amylase[J]. Science and Technology of Food Industry, 2022, 43(4): 90−96. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060152.

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Inhibition Effect and Molecular Mechanism of Tea Polyphenols on the α-Amylase

1.
Department of Food Engineering, Sichuan University, Chengdu 610065, China
2.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, China

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Received Date: June 17, 2021
Available Online: December 16, 2021

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Abstract

Abstract

In present study, the inhibitory effect and molecular mechanism of tea polyphenols on α-amylase were investigated. With the determination of inhibition kinetics, the inhibition of tea polyphenols on α-amylase was estimated. Then, by using the fluorescence chromatography and circular dichroism, the changes of spatial structure and stability of α-amylase were observed. Furthermore, the molecular docking was used to explore the molecular interactions between tea polyphenols and α-amylase. The results showed that tea polyphenols exhibited the inhibitory effect on α-amylase with a half maximal inhibitory concentration of 1.35 mg/mL in a non-competitive manner. There was a fluorescence quenching effect of tea polyphenols on α-amylase with the red-shift of maximum emission wavelength (λ_max) in the fluorescence chromatography. Moreover, the secondary structure of α-amylase was found to change from the stratified structure to helical structure, which indicated the decreasing stability of α-amylase. By forming the hydrogen bond and hydrophobic interaction, tea polyphenols could bind to α-amylase as the stable complex which contributed to the decrease of enzyme activity. The results suggested that tea polyphenols had the potential value as α-amylase inhibitors.
- α-amylase,
- tea polyphenols,
- inhibition effect,
- molecular docking

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References

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