Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid

Yuxue Zheng; Wenhan Yang; Weixuan Sun; Shiguo Chen; Donghong Liu; Xiangli Kong; Jinhu Tian; Xingqian Ye

Journal of Functional Foods (Jan 2020)

Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid

Yuxue Zheng,
Wenhan Yang,
Weixuan Sun,
Shiguo Chen,
Donghong Liu,
Xiangli Kong,
Jinhu Tian,
Xingqian Ye

Affiliations

Yuxue Zheng: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China
Wenhan Yang: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China
Weixuan Sun: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China
Shiguo Chen: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China
Donghong Liu: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
Xiangli Kong: Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
Jinhu Tian: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China; Corresponding authors.
Xingqian Ye: College of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China; Corresponding authors.

Journal volume & issue: Vol. 64
p. 103587

Abstract

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The inhibitory mechanism of chlorogenic acid (CHA) against porcine pancreatic α-amylase (PPA) was examined by enzyme kinetic analysis, circular dichroism, fluorescence quenching and molecular docking. As a result, CHA showed a mixed-type inhibitory action on PPA, with the IC50 value of 0.498 ± 0.013 mg/mL. Analysis of fluorescence and circular dichroism spectra confirmed that CHA altered the secondary structure of PPA, by interacting with the amino acid residues around or distant from the catalytic site of PPA, mainly through hydrogen bonds, and this interaction was closely associated with the enzyme’s activity. Molecular docking indicated that the best pose between CHA and PPA was achieved with the binding energy of −7.8 and −7.2 kcal/mol at the active site and inactive site of PPA, respectively. The performed study reveals that CHA has the potential to inhibit the activity of α-amylase, thereby representing a novel idea to delay the digestion of starch.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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