Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation

Beneficial effects of food-derived polyphenols on type 2 diabetes: mechanistic insights based on gut microbiota alterations and anti-inflammatory responses

“…Phenolic substances reduce blood glucose level by inhibiting the activity of α-glucosidase (median inhibition concentration from (0.10 ± 0.08) to (0.50 ± 0.03) mg/mL; median inhibition concentrations of rutin, ferulic acid, catechin, and epicatechin were 0.188, 0.301, 0.387, 0.397 mg/mL, respectively) and α-amylase (median inhibition concentration from (1.10 ± 0.08) to (2.60 ± 0.07) mg/mL; median inhibition concentrations of catechin, epicatechin, kaempferitrin, ferulic acid, and rutin were 1.189, 1.215, 1.658, 1.75, 1.865 mg/mL, respectively) [65] . Based on molecular docking studies, it was found that these polyphenol compounds interact with the corresponding residues in α-glucosidase and α-amylase and integrate well into the hydrophobic pocket of α-glucosidase and α-amylase receptors, thereby inhibiting the enzymatic reaction and reducing the hydrolysis of carbohydrates and blood glucose levels [65][66][67] .…”