Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-26 DOI:10.1002/jsfa.14187

Han Wu, Xiaoli Liu, Shudong Xie, Jianzhong Zhou, Maria G Corradini, Yue Pan, Xiaozhen Cui

{"title":"Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions.","authors":"Han Wu, Xiaoli Liu, Shudong Xie, Jianzhong Zhou, Maria G Corradini, Yue Pan, Xiaozhen Cui","doi":"10.1002/jsfa.14187","DOIUrl":null,"url":null,"abstract":"Background: The interactions between blueberry leaf polyphenols (BLPs) and digestive enzymes were analyzed using multiple techniques to gain insights into their inhibitory effects on enzyme kinetics and modes of action.Results: 3-O-Caffeoylquinic acid (3-CQA) was the most abundant compound identified. Quercetin (QR) exhibited the strongest inhibitory activity against α-amylase (α-AMY) and α-glucosidase (α-GLU). The BLP extracts acted as typical mixed-type inhibitors for both digestive enzymes, showing stronger inhibition of α-GLU (IC50 = 7.36 ± 0.03 μg mL-1) than α-AMY (IC50 = 12.52 ± 0.65 μg mL-1). Stern-Volmer plots showed static quenching of enzyme fluorescence intensity. The quenching and binding constants of α-GLU were higher than those of α-AMY, showing greater affinity of the former for BLP. The conformational changes of 3-CQA and QR in the BLP were studied at the molecular level. The stability of the complexes formed followed this order: α-GLU-3-CQA > α-AMY-QR > α-GLU-QR > α-AMY-3-CQA. This trend supported the observation that QR had a greater impact on α-AMY conformation, whereas 3-CQA more effectively altered α-GLU.Conclusion: These findings elucidated the inhibitory mechanisms of BLP on glucose-regulating enzymes, providing novel insights relevant for the treatment of diabetes. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.14187","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: The interactions between blueberry leaf polyphenols (BLPs) and digestive enzymes were analyzed using multiple techniques to gain insights into their inhibitory effects on enzyme kinetics and modes of action.

Results: 3-O-Caffeoylquinic acid (3-CQA) was the most abundant compound identified. Quercetin (QR) exhibited the strongest inhibitory activity against α-amylase (α-AMY) and α-glucosidase (α-GLU). The BLP extracts acted as typical mixed-type inhibitors for both digestive enzymes, showing stronger inhibition of α-GLU (IC50 = 7.36 ± 0.03 μg mL^-1) than α-AMY (IC50 = 12.52 ± 0.65 μg mL^-1). Stern-Volmer plots showed static quenching of enzyme fluorescence intensity. The quenching and binding constants of α-GLU were higher than those of α-AMY, showing greater affinity of the former for BLP. The conformational changes of 3-CQA and QR in the BLP were studied at the molecular level. The stability of the complexes formed followed this order: α-GLU-3-CQA > α-AMY-QR > α-GLU-QR > α-AMY-3-CQA. This trend supported the observation that QR had a greater impact on α-AMY conformation, whereas 3-CQA more effectively altered α-GLU.

Conclusion: These findings elucidated the inhibitory mechanisms of BLP on glucose-regulating enzymes, providing novel insights relevant for the treatment of diabetes. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.