Peng Liu, Yihan Zhou, Mengyu Liu, Yanwen Wu, Jie Ouyang
{"title":"Inhibition of ferulic acid on amylase activity and in vitro digestibility of different types of starch","authors":"Peng Liu, Yihan Zhou, Mengyu Liu, Yanwen Wu, Jie Ouyang","doi":"10.1007/s00217-025-04819-6","DOIUrl":null,"url":null,"abstract":"<div><p>To address the issue of reducing the digestibility of starches, ferulic acid (FA) was used to study its inhibition on α-amylase and α-glucosidase activities. FA was found to exhibit a mixed inhibition model on α-amylase (half maximum inhibitory concentration (IC<sub>50</sub>) = 3.8 mg/mL), and a non-competitive inhibition model on α-glucosidase (IC<sub>50</sub> = 2.1 mg/mL). Ultraviolet and fluorescence spectroscopy analyses revealed that FA altered the microstructure of these enzymes and decreased their hydrophobicity. The in vitro digestibility showed that incorporating 4% FA increased resistant starch and decreased rapidly digestible starch in rice starch, waxy rice starch, potato starch, and pea starch, which varied in amylose content and crystal types. FA exhibited higher inhibition on starch digestibility with higher amylose content. Compared to the A-type starches, FA had stronger effects on the B- and C-type starches. This study improved our comprehension of how polyphenols inhibit starch digestibility in various starchy foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3339 - 3347"},"PeriodicalIF":3.2000,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-025-04819-6","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
To address the issue of reducing the digestibility of starches, ferulic acid (FA) was used to study its inhibition on α-amylase and α-glucosidase activities. FA was found to exhibit a mixed inhibition model on α-amylase (half maximum inhibitory concentration (IC50) = 3.8 mg/mL), and a non-competitive inhibition model on α-glucosidase (IC50 = 2.1 mg/mL). Ultraviolet and fluorescence spectroscopy analyses revealed that FA altered the microstructure of these enzymes and decreased their hydrophobicity. The in vitro digestibility showed that incorporating 4% FA increased resistant starch and decreased rapidly digestible starch in rice starch, waxy rice starch, potato starch, and pea starch, which varied in amylose content and crystal types. FA exhibited higher inhibition on starch digestibility with higher amylose content. Compared to the A-type starches, FA had stronger effects on the B- and C-type starches. This study improved our comprehension of how polyphenols inhibit starch digestibility in various starchy foods.
期刊介绍:
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.