Effects of temperature, salinity, and light on the growth performance, survival, final biomass, and digestive enzyme activities of juvenile Sipunculus nudus

Huang, Jianqiang; Liao, Yongshan; Zhong, Ruzhuo; Yang, Chuangye; Wang, Qingheng; Deng, Yuewen

doi:10.1016/j.aqrep.2023.101772

Aquaculture Reports

2023

DOI: 10.1016/j.aqrep.2023.101772

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Effects of temperature, salinity, and light on the growth performance, survival, final biomass, and digestive enzyme activities of juvenile Sipunculus nudus

Jianqiang Huang,

Yongshan Liao,

Ruzhuo Zhong

et al.

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2024

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The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α‐amylase: a comparison study

Xing,

Xie,

Wang

et al. 2024

J Sci Food Agric

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BACKGROUNDPhyllanthus emblica Linn. (PE) is rich in polyphenols, which can be categorized into free and bound phenolics (PEFP and PEBP). This study evaluated the inhibitory effect of PEFB and PEBP on α‐amylase for the first time. The mechanism of the inhibition effect of PEFP and PEBP on α‐amylase was investigated by enzyme inhibition kinetics, multispectral analysis, thermodynamics, and molecular docking.RESULTSFree and bound phenolics inhibited α‐amylase activity effectively in a mixed type of inhibition. Fluorescence quenching and thermodynamic analyses showed that the binding of PEFP and PEBP to α‐amylase occurred through a static quenching process (Kq = 6.94 × 10¹² and 5.74 × 10¹² L mol−1 s−1), which was accompanied by a redshift (λem from 343 to 347 nm), leading to a change in the microenvironment. This process was found to be a spontaneous exothermic reaction (ΔG < 0). Circular dichroism (CD) analysis confirms that the secondary structure of α‐amylase was altered, in particular a decrease in α‐helixes and an increase in random coils. Molecular docking studies showed that PEFP and PEBP interacted with α‐amylase through hydrogen bonding and hydrophobic interactions.CONCLUSIONThe present study provides valuable insights into the mechanism of action of PEFP and PEBP on α‐amylase, which will provide a theoretical basis for their possible use as novel natural α‐amylase inhibitors. © 2024 Society of Chemical Industry.

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The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α‐amylase: a comparison study

Xing,

Xie,

Wang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

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Effects of temperature, salinity, and light on the growth performance, survival, final biomass, and digestive enzyme activities of juvenile Sipunculus nudus

Cited by 1 publication

References 43 publications

The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α‐amylase: a comparison study

The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α‐amylase: a comparison study

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