Scientific Publications
Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase
Food Hydrocolloids, 79, 63-70
The effects of three soluble polysaccharides on the inhibitory activity of tea polyphenols against porcine pancreatic
α-amylase (PPA) were studied through PPA inhibition, half inhibition concentration (IC50), inhibition
kinetics and fluorescence quenching. The results show that citrus pectin, wheat arabinoxylan and oat β-glucan
could each increase the IC50 values and competitive inhibition constants (Kic), and decrease the fluorescence
quenching constants (KFQ) of tea polyphenols interacting with PPA. The data show a competitive interaction
equilibrium among polysaccharides, polyphenols and PPA. For individual polyphenols, there were negative
linear correlations between both the values of 1/Kic and KFQ and that of IC50 with and without polysaccharides,
indicating that the decreased inhibitory activity of polyphenols induced by the polysaccharides was caused by
the reduced binding of polyphenols with PPA. Additionally, the slopes of the linear relationship between IC50
and Kic and that between KFQ and 1/Kic remained stable with and without polysaccharides, suggesting that
these constants may be combined to characterize the effects of soluble polysaccharides on the PPA inhibition
by polyphenols.
Food Hydrocolloids, 79, 63-70
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