Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: inhibition, detailed kinetics and fluorescence quenching

Sun, Lijun, Chen, Weiqi, Meng, Yonghong, Yang, Xingbin, Yuan, Li and Guo, Yurong (2016) Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: inhibition, detailed kinetics and fluorescence quenching. Food Chemistry, 208 10: 51-60. doi:10.1016/j.foodchem.2016.03.093


Author Sun, Lijun
Chen, Weiqi
Meng, Yonghong
Yang, Xingbin
Yuan, Li
Guo, Yurong
Title Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: inhibition, detailed kinetics and fluorescence quenching
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2016-10-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.03.093
Open Access Status Not Open Access
Volume 208
Issue 10
Start page 51
End page 60
Total pages 10
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Subject 1602 Analytical Chemistry
1106 Food Science
2700 Medicine
Abstract This 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).
Formatted abstract
Young apple polyphenols (YAP) and nine types of phenolic compounds were investigated regarding the inhibitory activity against porcine pancreatic α-amylase (PPA) in vitro. Tannic acid, chlorogenic acid and caffeic acid in YAP showed relatively high inhibition with the IC50 values of 0.30, 1.96 and 3.69 mg/mL, respectively. A detailed kinetics of inhibition study revealed that YAP and tannic acid were competitive inhibitors of PPA, whereas chlorogenic acid and caffeic acid were mixed inhibitors, exhibiting both competitive and uncompetitive characteristics. The fluorescence of PPA could be significantly quenched by YAP and the three polyphenols, and their quenching constants were determined. The results showed that for the polyphenols investigated, the order of the apparent static quenching constants (KFQ) was in agreement with that of the reciprocal competitive inhibition constants (1/Kic) (tannic acid > chlorogenic acid > caffeic acid > epicatechin); both of the parameters were contrary to the order of the IC50 values. Thus, combining detailed kinetics and fluorescence quenching studies can be applied to characterise the interactions between polyphenols in young apples and α-amylase.
Keyword Young apple polyphenols
α-Amylase inhibition
Detailed kinetics
Fluorescence quenching
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
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