Dietary Phenolic Compounds Selectively Inhibit the Individual Subunits of Maltase-Glucoamylase and Sucrase-Isomaltase with the Potential of Modulating Glucose Release

被引：67
作者：
Simsek, Meric [1 ,2 ]
Quezada-Calvillo, Roberto [3 ,4 ]
Ferruzzi, Mario G. [1 ,2 ]
Nichols, Buford L. [4 ]
Hamaker, Bruce R. [1 ,2 ]
机构：
[1] Purdue Univ, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47907 USA
[2] Purdue Univ, Dept Food Sci, W Lafayette, IN 47907 USA
[3] Univ Autonoma San Luis Potosi, Dept Chem, San Luis Potosi, Mexico
[4] USDA ARS, Childrens Nutr Res Ctr, Dept Pediat, Baylor Coll Med, Houston, TX 77030 USA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2015年 / 63卷 / 15期
关键词：
alpha-glucosidases; inhibition; maltase-glucoamylase; phenolics; sucrase-isomaltase; INTESTINAL ALPHA-GLUCOSIDASE; GREEN TEA CATECHINS; CHLOROGENIC ACIDS; STARCH DIGESTION; POSTPRANDIAL HYPERGLYCEMIA; ENZYME SPECIFICITIES; SUBSTRATE BRAKE; CAFFEIC ACID; DISACCHARIDASES; POLYPHENOLS;
D O I：
10.1021/jf505425d
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
In this study, it was hypothesized that dietary phenolic compounds selectively inhibit the individual C- and N-terminal (Ct, Nt) subunits of the two small intestinal alpha-glucosidases, maltase-glucoamylase (MGAM) and sucrase-isomaltase (SI), for a modulated glycemic carbohydrate digestion. The inhibition by chlorogenic acid, caffeic acid, gallic acid, (+)-catechin, and (-)-epigallocatechin gallate (EGCG) on individual recombinant human Nt-MGAM and Nt-SI and on mouse Ct-MGAM and Ct-SI was assayed using maltose as the substrate. Inhibition constants, inhibition mechanisms, and IC50 values for each combination of phenolic compound and enzymatic subunit were determined. EGCG and chlorogenic acid were found to be more potent inhibitors for selectively inhibiting the two subunits with highest activity, Ct-MGAM and Ct-SI. All compounds displayed noncompetitive type inhibition. Inhibition of fast-digesting Ct-MGAM and Ct-SI by EGCG and chlorogenic acid could lead to a slow, but complete, digestion of starch for improved glycemic response of starchy foods with potential health benefit.
引用
收藏
页码：3873 / 3879
页数：7
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