“…α-Amylase inhibitors, classified as plant-derived toxic proteins, are produced by various parts of plants, including roots, tubers, stems, fruits, buds, and leaves [62]. For example, the banana pseudo-stem weevil, Odoiporus longicollis Olivier, larva gains the ability to resist the toxicity of stigmasterol-3-O-glucoside (SOG), sulfoquinovosyl diacylglycerol (SQDG), and betulinic acid (BA) produced by pseudo-stems through synthesizing excess α-amylase [63]. In addition, an α-amylase inhibitor extracted from Moringa oleifera leaf has insecticidal effects on Callosobruchus maculates insect larvae [64] α-Amylase inhibitors (α-AIs) have been classified by Richardson into six classes according to their tertiary structure: lectin-like, knottin-like, cereal-like, Kunitz-like, γpurothionin-like, and thaumatin-like [16].…”