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Inhibition of α-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes.
J Agric Food Chem. 2013 Feb 20; 61(7):1477-86.JA

Abstract

Proanthocyanidins and ellagitannins, referred to as "tannins", exist in many plant sources. These compounds interact with proteins due to their numerous hydroxyl groups, which are suitable for hydrophobic associations. It was hypothesized that tannins could bind to the digestive enzymes α-amylase and glucoamylase, thereby inhibiting starch hydrolysis. Slowed starch digestion can theoretically increase satiety by modulating glucose "spiking" and depletion that occurs after carbohydrate-rich meals. Tannins were isolated from extracts of pomegranate, cranberry, grape, and cocoa and these isolates tested for effectiveness to inhibit the activity of α-amylase and glucoamylase in vitro. The compositions of the isolates were confirmed by NMR and LC/MS analysis, and tannin-protein interactions were investigated using relevant enzyme assays and differential scanning calorimetry (DSC). The results demonstrated inhibition of each enzyme by each tannin, but with variation in magnitude. In general, larger and more complex tannins, such as those in pomegranate and cranberry, more effectively inhibited the enzymes than did less polymerized cocoa tannins. Interaction of the tannins with the enzymes was confirmed through calorimetric measurements of changes in enzyme thermal stability.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Barrett A
PORT/Combat Feeding Directorate, US Army Natick Soldier Research, Development & Engineering Center (NSRDEC), Natick, Massachusetts 01760-5018, United States. ann.h.barrett.civ@mail.mil
Ndou T
No affiliation info available
Hughey CA
No affiliation info available
Straut C
No affiliation info available
Howell A
No affiliation info available
Dai Z
No affiliation info available
Kaletunc G
No affiliation info available

MeSH

CacaoCalorimetry, Differential ScanningGlucan 1,4-alpha-GlucosidaseHydrolysisHydrolyzable TanninsLythraceaeMagnetic Resonance SpectroscopyProanthocyanidinsStarchTandem Mass SpectrometryVaccinium macrocarponVitisalpha-Amylases

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

23289516

Citation

Barrett, Ann, et al. "Inhibition of Α-amylase and Glucoamylase By Tannins Extracted From Cocoa, Pomegranates, Cranberries, and Grapes." Journal of Agricultural and Food Chemistry, vol. 61, no. 7, 2013, pp. 1477-86.
Barrett A, Ndou T, Hughey CA, et al. Inhibition of α-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes. J Agric Food Chem. 2013;61(7):1477-86.
Barrett, A., Ndou, T., Hughey, C. A., Straut, C., Howell, A., Dai, Z., & Kaletunc, G. (2013). Inhibition of α-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes. Journal of Agricultural and Food Chemistry, 61(7), 1477-86. https://doi.org/10.1021/jf304876g
Barrett A, et al. Inhibition of Α-amylase and Glucoamylase By Tannins Extracted From Cocoa, Pomegranates, Cranberries, and Grapes. J Agric Food Chem. 2013 Feb 20;61(7):1477-86. PubMed PMID: 23289516.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibition of α-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes. AU - Barrett,Ann, AU - Ndou,Tshinanne, AU - Hughey,Christine A, AU - Straut,Christine, AU - Howell,Amy, AU - Dai,Zifei, AU - Kaletunc,Gonul, Y1 - 2013/02/08/ PY - 2013/1/8/entrez PY - 2013/1/8/pubmed PY - 2014/1/24/medline SP - 1477 EP - 86 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 7 N2 - Proanthocyanidins and ellagitannins, referred to as "tannins", exist in many plant sources. These compounds interact with proteins due to their numerous hydroxyl groups, which are suitable for hydrophobic associations. It was hypothesized that tannins could bind to the digestive enzymes α-amylase and glucoamylase, thereby inhibiting starch hydrolysis. Slowed starch digestion can theoretically increase satiety by modulating glucose "spiking" and depletion that occurs after carbohydrate-rich meals. Tannins were isolated from extracts of pomegranate, cranberry, grape, and cocoa and these isolates tested for effectiveness to inhibit the activity of α-amylase and glucoamylase in vitro. The compositions of the isolates were confirmed by NMR and LC/MS analysis, and tannin-protein interactions were investigated using relevant enzyme assays and differential scanning calorimetry (DSC). The results demonstrated inhibition of each enzyme by each tannin, but with variation in magnitude. In general, larger and more complex tannins, such as those in pomegranate and cranberry, more effectively inhibited the enzymes than did less polymerized cocoa tannins. Interaction of the tannins with the enzymes was confirmed through calorimetric measurements of changes in enzyme thermal stability. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23289516/Inhibition_of_α_amylase_and_glucoamylase_by_tannins_extracted_from_cocoa_pomegranates_cranberries_and_grapes_ L2 - https://doi.org/10.1021/jf304876g DB - PRIME DP - Unbound Medicine ER -