Is There Consistency between the Binding Affinity and Inhibitory Potential of Natural Polyphenols as α-amylase Inhibitors?

Critical Reviews in Food Science and Nutrition
Wei XuJianbo Xiao

Abstract

The inhibitory potential of natural polyphenols for α-amylases has attracted great interests among researchers. The structure-affinity properties of natural polyphenols binding to α-amylase and the structure-activity relationship of dietary polyphenols inhibiting α-amylase were deeply investigated. There is a lack of consistency between the structure-affinity relationship and the structure-activity relationship of natural polyphenols as α-amylase inhibitors. Is it consistent between the binding affinity and inhibitory potential of natural polyphenols as with α-amylase inhibitors? It was found that the consistency between the binding affinity and inhibitory potential of natural polyphenols as with α-amylase inhibitors is not equivocal. For example, there is no consistency between the binding affinity and the inhibitory potential of quercetin and its glycosides as α-amylase inhibitors. However, catechins with higher α-amylase inhibitory potential exhibited higher affinity with α-amylase.

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Citations

Oct 30, 2016·International Journal of Biological Macromolecules·Shuyun WuLiqun Yang
Jul 21, 2016·Critical Reviews in Food Science and Nutrition·Lei ChenJianbo Xiao
Jan 12, 2017·Food & Function·J Abraham Domínguez-AvilaGustavo A González-Aguilar
Mar 13, 2018·Nutrition Reviews·Edoardo CapuanoNicoletta Pellegrini
Feb 7, 2019·Journal of Enzyme Inhibition and Medicinal Chemistry·Carina ProençaEduarda Fernandes
Jan 3, 2018·Food & Function·Umeo Takahama, Sachiko Hirota
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·P Matthew Joyner

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Methods Mentioned

BETA
glycosylation
circular dichroism
fluorescence spectroscopy

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