Inhibitory effects of chlorogenic acids from green coffee beans and cinnamate derivatives on the activity of porcine pancreas α-amylase isozyme I

Abstract

a b s t r a c tNine kinds of chlorogenic acids (CGAs) account for 80% of the total CGA content in green coffee beans. They consist of three subgroups of caffeoylquinic acids (CQAs), feruloylquinic acids (FQAs), and dicaffeoylquinic acids (diCQAs). We previously reported the inhibitory effects of 5-CQA on porcine pancreas a-amylase (PPA) isozymes, PPA-I and PPA-II. In this paper, we investigated the PPA-I inhibition by eight kinds of CGAs. The IC 50 values of CQAs, FQAs, and diCQAs against the PPA-I-catalysed hydrolysis of pnitrophenyl-a-D-maltoside were 0.08-0.23 mM, 1.09-2.55 mM, and 0.02-0.03 mM, respectively. All CQAs and FQAs and 3,5-diCQA showed mixed-type inhibition with binding to the enzyme-substrate complex (ES) being stronger than to the enzyme (E). 3,4-DiCQA and 4,5-diCQA showed mixed-type inhibition, but, conversely are suggested to bind to E stronger than ES.

Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

“…for Arabica and 7.0-4.0 % (d.m.) for Robusta coffees [28]. 3-, 4-and 5-CQA are dominated chlorogenic acids in green coffee beans and extracts [12,16].…”

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

“…Additionally, binding of HCAs to hydrophobic amino acids that are cleaved during digestion by pepsin, limits availability of nearest peptide bonds for enzyme [31]. Furthermore, proteolytic enzymes themselves could interact with HCAs, what decreases their activity [32,33]. For SPI, greater efficacy of proteolytic digestion may be due to conformational changes caused by interactions with HCAs and exposure of hydrophobic amino acids [34].…”

Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase

“…In recent years, many phytochemicals have been studied for their inhibitory activity against a-amylase, like green coffee extracts (Narita & Inouye, 2011), tea extracts (Fei et al, 2014;Sun et al, 2016), pomegranate extracts (Kam et al, 2013), etc., and the main components that demonstrated the inhibitory activity were shown to be phenolic compounds. Aqueous extracts from fruits or plants are generally a mixture of polyphenols and soluble polysaccharides, in part due to binding interactions between the two components (Chamorro, Viveros, Alvarez, Vega, & Brenes, 2012).…”