Inhibition of ferulic acid on amylase activity and in vitro digestibility of different types of starch

IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
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,&nbsp;Yihan Zhou,&nbsp;Mengyu Liu,&nbsp;Yanwen Wu,&nbsp;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.

阿魏酸对不同类型淀粉淀粉酶活性及体外消化率的抑制作用
为了解决降低淀粉消化率的问题,研究了阿魏酸(FA)对α-淀粉酶和α-葡萄糖苷酶活性的抑制作用。结果表明,FA对α-淀粉酶呈混合抑制模式(一半最大抑制浓度(IC50) = 3.8 mg/mL),对α-葡萄糖苷酶呈非竞争性抑制模式(IC50 = 2.1 mg/mL)。紫外和荧光光谱分析表明,FA改变了这些酶的微观结构,降低了它们的疏水性。体外消化率表明,添加4% FA提高了水稻淀粉、糯稻淀粉、马铃薯淀粉和豌豆淀粉中的抗性淀粉,降低了快速消化淀粉,其直链淀粉含量和晶体类型各不相同。随着直链淀粉含量的增加,FA对淀粉消化率的抑制作用越强。与a型淀粉相比,FA对B型和c型淀粉的影响更大。这项研究提高了我们对多酚如何抑制各种淀粉类食物中的淀粉消化率的理解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信