کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553453 | 967763 | 2013 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Elucidation of structural difference in theaflavins for modulation of starch digestion
ترجمه فارسی عنوان
توضیح تفاوت ساختاری در فافولین ها برای مدولاسیون هضم نشاسته
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The relationship between structure and activity of theaflavins against human pancreatic α-Amylase was investigated by in vitro and in silico methods. The IC50 and total energy value showed that inhibitory effects followed the order: theaflavin-3, 3'-di-O-gallate > theaflavin-3'-O-gallate > theaflavin-3-O-gallate > theaflavin. Inhibitory activity was depended on hydroxyl groups and galloyl moieties of theaflavins to interact with the catalytic residues of the active site of α-Amylase by hydrogen bonds and Ï-Ï (aromatic-aromatic) interactions. The galloylated theaflavin has higher binding affinity with α-Amylase than non-galloylated theaflavin. The study showed that theaflavins might act as natural enzyme inhibitors with potential health benefits, which provide a foundation for designing novel functional food for effective controlling of starch digestion and postprandial glucose levels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 5, Issue 4, October 2013, Pages 2024-2029
Journal: Journal of Functional Foods - Volume 5, Issue 4, October 2013, Pages 2024-2029
نویسندگان
Ming Miao, Huan Jiang, Bo Jiang, Yungao Li, Steve W. Cui, Zhengyu Jin,