Investigation of the interaction for three Citrus flavonoids and α-amylase by surface plasmon resonance

Liu, Xia; Luo, Fang; Li, Pao; Yin, Shanshan; Gao, Wanru

doi:10.1016/j.foodres.2017.03.023

Cited by 41 publications

(20 citation statements)

References 30 publications

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“…reported that the antioxidant activities of citrus flavonoids including naringin, neohesperidin and hesperidin were significantly inhibited by interacting with α‐amylase. Researchers also found that the number and position of the hydroxyl groups play a key role in the interaction of citrus flavonoids with α‐amylase (Liu et al ., ). Zhang et al .…”

Section: Resultsmentioning

confidence: 97%

Changes in the phenolic contents and antioxidant activities of citrus peels from different cultivars after in vitro digestion

Liu

Zeng

et al. 2017

Int J of Food Sci Tech

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The aim of this study was to investigate the effects of in vitro digestion on the phenolic contents and antioxidant activities of citrus peels. Three different varieties of citrus peels (mandarin, ponkan and red tangerine) were treated with simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The results showed that the SGF or SIF treatments of the citrus peels did not significantly increase the total phenolic content (TPC) or total flavonoid content (TFC), except for that of the TFC of ponkan peel treated with SGF. However, simulated in vitro digestion did improve the antioxidant activities measured with FRAP and ABTS methods. The effect of SGF was more positive than those of SIF for the FRAP assay, but the opposite was true for ABTS. Notably, both simulated digestion techniques decreased the DPPH free radical scavenging abilities. Simulated digestion in vitro changed the antioxidant activities of the citrus peels.

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Section: Resultsmentioning

confidence: 97%

Changes in the phenolic contents and antioxidant activities of citrus peels from different cultivars after in vitro digestion

Liu

Zeng

et al. 2017

Int J of Food Sci Tech

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“…During this process, the enzyme molecules undergo structural changes and energy transfer, which can be detected by common experimental methods (fluorescent spectrometry, circular dichroism, isothermal titration calorimetry, surface plasmon resonance, etc.) [16,17,18]. However, these complicated measurement conditions introduce great difficulties into the experimental design and analysis, and most of the experimental technologies have failed to obtain a detailed structure of the complexes and to quantitatively visualize the non-covalent interactions.…”

Section: Introductionmentioning

confidence: 99%

Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling Studies

Liu

Jiang

et al. 2019

Foods

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Flavonoids are known to play a role in hypoglycemia by inhibiting α-glucosidase. However, their interaction mechanism with α-glucosidase still needs to be elaborated. In this study, the α-glucosidase inhibitory activities of 15 flavonoids were investigated. Their molecular volume had a negative effect on inhibitory activity, while the number of phenolic hydroxyl groups on the B ring was positively correlated with inhibitory activity. To explain the significant differences in activity, the interaction behaviors of myricetin and dihydromyricetin, which have similar structures, were compared by spectrofluorimetry, molecular docking, and the independent gradient model (IGM). In the fluorescence analysis, myricetin exhibited a higher binding capacity. Based on molecular docking and IGM analysis, their non-covalent interactions with α-glucosidase could be visualized and quantified. It was found that they had different binding modes with the enzymes and that myricetin possessed stronger hydrogen bonding and van der Waals force interactions, which explained the thermodynamic results.

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“…Surface plasmon resonance (SPR) biosensors are powerful tools for the analysis of molecular interactions, and the association and disassociation of molecules can be assessed in real time without labels [ 38 , 39 ]. SPR biosensors have been widely used to study the biospecific interaction of low-molecular-weight compounds [ 40 , 41 ]. To assess the binding affinities between hypericin and α -glucosidase, we analyzed the binding and dissociation of hypericin (25-200 μM) with α -glucosidase that covered the chip surface.…”

Section: Resultsmentioning

confidence: 99%

Inhibitory Activity and Mechanism Investigation of Hypericin as a Novel α-Glucosidase Inhibitor

Dong

Yue

et al. 2021

Molecules

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α-glucosidase is a major enzyme that is involved in starch digestion and type 2 diabetes mellitus. In this study, the inhibition of hypericin by α-glucosidase and its mechanism were firstly investigated using enzyme kinetics analysis, real-time interaction analysis between hypericin and α-glucosidase by surface plasmon resonance (SPR), and molecular docking simulation. The results showed that hypericin was a high potential reversible and competitive α-glucosidase inhibitor, with a maximum half inhibitory concentration (IC50) of 4.66 ± 0.27 mg/L. The binding affinities of hypericin with α-glucosidase were assessed using an SPR detection system, which indicated that these were strong and fast, with balances dissociation constant (KD) values of 6.56 × 10−5 M and exhibited a slow dissociation reaction. Analysis by molecular docking further revealed that hydrophobic forces are generated by interactions between hypericin and amino acid residues Arg-315 and Tyr-316. In addition, hydrogen bonding occurred between hypericin and α-glucosidase amino acid residues Lys-156, Ser-157, Gly-160, Ser-240, His-280, Asp-242, and Asp-307. The structure and micro-environment of α-glucosidase enzymes were altered, which led to a decrease in α-glucosidase activity. This research identified that hypericin, an anthracene ketone compound, could be a novel α-glucosidase inhibitor and further applied to the development of potential anti-diabetic drugs.

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Investigation of the interaction for three Citrus flavonoids and α-amylase by surface plasmon resonance

Cited by 41 publications

References 30 publications

Changes in the phenolic contents and antioxidant activities of citrus peels from different cultivars after in vitro digestion

Changes in the phenolic contents and antioxidant activities of citrus peels from different cultivars after in vitro digestion

Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling Studies

Inhibitory Activity and Mechanism Investigation of Hypericin as a Novel α-Glucosidase Inhibitor

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