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Title

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

AuthorsAleixandre, Andrea; Gil, Jose Vicente; Sineiro, Jorge; Rosell, Cristina M. CSIC ORCID
KeywordsDigestive enzymes
Starch
Gelatinization
Maltose
In vitro reaction
Issue Date27-Sep-2021
PublisherElsevier
CitationFood Chemistry 372: 131231 (2022)
AbstractPhenolic acids are involved in modulating the activity of starch digestive enzymes but remains unclear if their interaction with enzymes or starch is governing the inhibition. The potential inhibition of nine phenolic acids against α-amylase and α-glucosidase was studied applying different methodologies to understand interactions between phenolic acids and either enzymes or substrates. Vanillic and syringic acids were prone to interact with α-amylase requiring low half-maximum inhibitory concentration (IC50) to inhibit starch hydrolysis. Nevertheless, the initial interaction of phenolic acids with starch somewhat obstructed their interaction with starch, requiring 10 times higher IC50, with the exception of chlorogenic and gallic acid. The study demonstrates that 10% of the phenolic acids were retained during starch gelatinization. Those effects were not really evident with α-glucosidase, likely due to the small molecular size of maltose substrate. Phenolic acids with > 1 hydroxyl group like caffeic and protocatechuic acids showed the lowest IC50 against α-glucosidase.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2021.131231
URIhttp://hdl.handle.net/10261/253598
DOI10.1016/j.foodchem.2021.131231
ISSN0308-8146
Appears in Collections:(IATA) Artículos

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