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Inhibitory effect of chestnut (Castanea mollissima Blume) inner skin extract on the activity of α-amylase, α-glucosidase, dipeptidyl peptidase IV and in vitro digestibility of starches.
Food Chem. 2020 Sep 15; 324:126847.FC

Abstract

This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were identified by HPLC-TOF-MS. CISE showed strong and weak inhibition on α-amylase and α-glucosidase, with the IC50 of 27.2 and 2.3 μg/mL, respectively. The inhibition modes of CISE against α-amylase and α-glucosidase were mixed-type and non-competitive type, respectively. Epicatechin gallate noncompetitively inhibited α-amylase, α-glucosidase and dipeptidyl peptidase IV (DPP-IV). Analysis by ultraviolet-visible spectroscopy, fluorescence spectroscopy and circular dichroism suggested that flavonoids altered the hydrophobicity and microenvironment of these enzymes. CISE decreased the starch bioavailability by reducing the enzymatic hydrolysis rate and increasing the fraction of undigested starch. The extract reduced the rapidly digestible starch and increased the resistant starch after incorporation into A-, B- or C- crystallinity starch. Thus, the chestnut inner skin is a useful resource for regulating postprandial blood sugar level.

Authors+Show Affiliations

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China.Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: ouyangjie@bjfu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32344340

Citation

Zhang, Yuyang, et al. "Inhibitory Effect of Chestnut (Castanea Mollissima Blume) Inner Skin Extract On the Activity of Α-amylase, Α-glucosidase, Dipeptidyl Peptidase IV and in Vitro Digestibility of Starches." Food Chemistry, vol. 324, 2020, p. 126847.
Zhang Y, Yang Z, Liu G, et al. Inhibitory effect of chestnut (Castanea mollissima Blume) inner skin extract on the activity of α-amylase, α-glucosidase, dipeptidyl peptidase IV and in vitro digestibility of starches. Food Chem. 2020;324:126847.
Zhang, Y., Yang, Z., Liu, G., Wu, Y., & Ouyang, J. (2020). Inhibitory effect of chestnut (Castanea mollissima Blume) inner skin extract on the activity of α-amylase, α-glucosidase, dipeptidyl peptidase IV and in vitro digestibility of starches. Food Chemistry, 324, 126847. https://doi.org/10.1016/j.foodchem.2020.126847
Zhang Y, et al. Inhibitory Effect of Chestnut (Castanea Mollissima Blume) Inner Skin Extract On the Activity of Α-amylase, Α-glucosidase, Dipeptidyl Peptidase IV and in Vitro Digestibility of Starches. Food Chem. 2020 Sep 15;324:126847. PubMed PMID: 32344340.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibitory effect of chestnut (Castanea mollissima Blume) inner skin extract on the activity of α-amylase, α-glucosidase, dipeptidyl peptidase IV and in vitro digestibility of starches. AU - Zhang,Yuyang, AU - Yang,Zhenglei, AU - Liu,Gege, AU - Wu,Yanwen, AU - Ouyang,Jie, Y1 - 2020/04/18/ PY - 2019/10/15/received PY - 2020/03/04/revised PY - 2020/04/16/accepted PY - 2020/4/29/pubmed PY - 2020/8/11/medline PY - 2020/4/29/entrez KW - Amylase KW - Apiin (PubChem CID: 5280746) KW - Catechin (PubChem CID: 73160) KW - Chestnut inner skin KW - DPP-IV KW - Epicatechin gallate (PubChem CID: 107905) KW - Flavonoid KW - Glucosidase KW - In vitro digestibility KW - Inhibition KW - Quercetin (PubChem CID: 5280343) SP - 126847 EP - 126847 JF - Food chemistry JO - Food Chem VL - 324 N2 - This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were identified by HPLC-TOF-MS. CISE showed strong and weak inhibition on α-amylase and α-glucosidase, with the IC50 of 27.2 and 2.3 μg/mL, respectively. The inhibition modes of CISE against α-amylase and α-glucosidase were mixed-type and non-competitive type, respectively. Epicatechin gallate noncompetitively inhibited α-amylase, α-glucosidase and dipeptidyl peptidase IV (DPP-IV). Analysis by ultraviolet-visible spectroscopy, fluorescence spectroscopy and circular dichroism suggested that flavonoids altered the hydrophobicity and microenvironment of these enzymes. CISE decreased the starch bioavailability by reducing the enzymatic hydrolysis rate and increasing the fraction of undigested starch. The extract reduced the rapidly digestible starch and increased the resistant starch after incorporation into A-, B- or C- crystallinity starch. Thus, the chestnut inner skin is a useful resource for regulating postprandial blood sugar level. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32344340/Inhibitory_effect_of_chestnut__Castanea_mollissima_Blume__inner_skin_extract_on_the_activity_of_α_amylase_α_glucosidase_dipeptidyl_peptidase_IV_and_in_vitro_digestibility_of_starches_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)30709-3 DB - PRIME DP - Unbound Medicine ER -