Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreaticα-amylase.
Int J Biol Macromol. 2018 Sep 6. Epub 2018 Sep 6. PMID: 30195612
In this study, lotus leaf flavonoids (LLF) were found to show a notable inhibition activity onα-amylase in a mixed-type manner with ICvalue of (5.58 ± 0.10) mg/mL. The intrinsic fluorescence of α-amylase was quenched by the interaction with LLF through a static quenching mechanism, and LLF-α-amylase complex was spontaneously formed mainly driven by the hydrophobic interaction and hydrogen bonding. Multispectroscopic analyses (synchronousfluorescence, three-dimensional fluorescence, circular dichroism (CD) and fourier transform infrared spectra (FT-IR)) comprehensively demonstrated that the binding of LLF to α-amylase would change the conformation and microenvironment of α-amylase, resulting in inhibiting the enzyme activity. Thepresent study indicated that LLF had potential to be as an ingredient in functional food for the prevention of type-2 diabetes.