ArticleMolecular nutrition & food research2017
The mechanism of interactions between tea polyphenols and porcine pancreatic alpha-amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry.
Article in Molecular nutrition & food research, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 126 citations in OpenAlex.
- Synergistic Orchestration of Chlorogenic Acid Analogs in Sugarcane Molasses Polyphenols for Sucrase Inhibition: Insights into a Multilevel Inhibitory Mechanism.Foods (Basel, Switzerland) · 2026Article
- Study on the Inhibitory Mechanisms of Native Cellulose, Microcrystalline Cellulose, and Soluble Cellodextrin on α-Amylase and Amyloglucosidase.Foods (Basel, Switzerland) · 2025Article
- Epigallocatechin-3-gallate supplementation regulates glucose redistribution through its potential endogenous receptor in grass carp (Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- Effect of metal types on the controllable supramolecular self-assembly of protein-polyphenol conjugates and their carrier capabilities.Food chemistry: X · 2025Article
- Applying Isothermal Titration Calorimetry and Saturation Transfer Difference-NMR to Study the Mode of Interaction of Flavan-3-ols with α-Amylase to Understand Their Impact on Starch Hydrolysis.Journal of agricultural and food chemistry · 2025Article
- Potential anti-hyperglycemic activity of black tea theaflavins through inhibiting α-amylase.Food chemistry: X · 2024Article
- Chemical and biochemical characterization ofFrontiers in nutrition · 2023Article
- The Interactional Characterization of Lentil Protein Isolate (LPI) with Cyanidin-3-O-Glucoside (C3G) and Their Effect on the Stability and Antioxidant Activity of C3G.Foods (Basel, Switzerland) · 2022Article
- Inhibitory Effects against Alpha-Amylase of an Enriched Polyphenol Extract from Pericarp of Mangosteen (Foods (Basel, Switzerland) · 2022Article
- Article
- α-Amylase Changed the Catalytic Behaviors of Amyloglucosidase Regarding Starch Digestion Both in the Absence and Presence of Tannic Acid.Frontiers in nutrition · 2022Article
- Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates.Frontiers in nutrition · 2021Article
- Molecular docking analysis and anti-hyperglycaemic activity of Synacinn™ in streptozotocin-induced rats.RSC advances · 2020Article
- Anthocyanin in the Vacuole of Red Onion Epidermal Cells Quenches Other Fluorescent Molecules.Plants (Basel, Switzerland) · 2019Article
- Inhibition of CpLIP2 Lipase Hydrolytic Activity by Four Flavonols (Galangin, Kaempferol, Quercetin, Myricetin) Compared to Orlistat and Their Binding Mechanisms Studied by Quenching of Fluorescence.Molecules (Basel, Switzerland) · 2019Article
- Computational Molecular Docking and X-ray Crystallographic Studies of Catechins in New Drug Design Strategies.Molecules (Basel, Switzerland) · 2018Review
- Evaluation of anthocyanins in Aronia melanocarpa/BSA binding by spectroscopic studies.AMB Express · 2018Article
- The mechanism of interactions between tea polyphenols and porcine pancreatic alpha-amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry.Molecular nutrition & food research · 2017Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
scopeThis study aims to use a combination of biochemical and biophysical methods to derive greater mechanistic understanding of the interactions between tea polyphenols and porcine pancreatic α-amylase (PPA). METHODS AND
resultsThe interaction mechanism was studied through fluorescence quenching (FQ), differential scanning calorimetry (DSC) and isothermal titration calorimetry (ITC) and compared with inhibition kinetics. The results showed that a higher quenching effect of polyphenols corresponded to a stronger inhibitory activity against PPA. The red-shift of maximum emission wavelength of PPA bound with some polyphenols indicated a potential structural unfolding of PPA. This was also suggested by the decreased thermostability of PPA with these polyphenols in DSC thermograms. Through thermodynamic binding analysis of ITC and inhibition kinetics, the equilibrium of competitive inhibition was shown to result from the binding of particularly galloylated polyphenols with specific sites on PPA. There were positive linear correlations between the reciprocal of competitive inhibition constant (1/K
conclusionThe combination of inhibition kinetics, FQ, DSC and ITC can reasonably characterize the interactions between tea polyphenols and PPA. The galloyl moiety is an important group in catechins and theaflavins in terms of binding with and inhibiting the activity of PPA.
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