Amylase inhibitors and their biomedical applications

Abstract

Amylases are a class of enzymes that hydrolyze starch to yield low molecular weight dextrins and sugars and they play important role in the digestion of carbohydrates. Inhibition of α‐amylase along with α‐glucosidase can significantly reduce the post‐prandial increase of blood glucose and can be an important strategy in the control of blood glucose level in the type‐2 diabetic patients. Hence, pancreatic α‐amylase and gastric glucoamylases are the major therapeutic targets for the type‐2 diabetes mellitus. Amylase inhibitors are already in the market for the treatment of diabetes. Amylase inhibitors can also be used for controlling obesity. In addition to medical applications, amylase inhibitors help in the control of pests. Therefore, amylase inhibitors play an important role in the pest management. Hence, this review is focused on the biomedical applications of amylase inhibitors. In addition, sources, different types, inhibition mechanisms, and molecular aspects of amylase inhibitors are discussed.

Weak Microbial Metabolites: a Treasure Trove for Using Biomimicry to Discover and Optimize Drugs

“…Amylase inhibitors are also positioned as drugs for weight loss (Mahmood, 2016). Despite the use of such inhibitors in diabetes (Jayaraj et al, 2013), long term use warrants safe agents. To expand the drug repertoire by improving weak inhibitors, like those obtained from microbial products (metabolites), mimicry would be applicable.…”

Microbial metabolites in nutrition, healthcare and agriculture

“…A number of enzyme inhibitors for different industrial applications have been isolated from microorganisms. Amylase inhibitors (starch blockers) prevent absorption of dietary starches by the body and are useful to control and treatment of carbohydrate dependent diseases, such as diabetes, obesity and hyperlipemia (Jayaraj et al 2013). In addition, the amylase inhibitors have also been reported for the treatment of rumen acidosis (Banks et al 2001).…”

Effect of Tea/Tea Extracts on α‐Glucan Hydrolysis by Enzymes In Vitro and In Vivo − With Parallel Impacts on Health

“…Physical, chemical and enzymatic pre‐treatments of (plant) materials containing α‐glucans and on α‐glucans directly, to make them resist digestion (as found for example in forms of ‘resistant starch’) Digestive enzyme inhibitors (do not want full inhibition usually) as discussed for example elsewhere Glucose transporter inhibitors/blockers …”

“…Molecules that inhibit α‐amylase enzymes have been discussed in detail by Jayaraj et al de Sales et al discussed the structure of human salivary and pancreatic α‐amylase specifically and how plant extracts might inhibit these enzymes at the molecular level (with associated specific hydrogen bonding mechanisms). Wong and Huang suggested that both salivary and pancreatic α‐amylase could be inhibited by tea extracts; however they only showed evidence for the salivary enzyme being inhibited.…”