在线咨询
联系电话:
销售：
400-829-7929（7*24小时）
028-
82633860
028-
82633397
028-82633165
技术服务和产品定制：
028-82633987
在线服务:
沈帅 
文静
贺丹丹
文献信息
Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase
Abstract
The binding interactions between young apple polyphenols and porcine pancreatic α-amylase were investigated through isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC) and molecular docking. The results obtained were compared with those obtained through inhibition kinetics and fluorescence quenching. It was found that binding of tannic acid, chlorogenic acid, caffeic acid and epicatechin with α-amylase is an exothermal process, with the binding constants in the order of tannic acid > chlorogenic acid > caffeic acid > epicatechin. This is consistent with the orders of reciprocal of competitive inhibition constant and fluorescence quenching constant. The binding energy obtained through molecular docking showed the same order, except for epicatechin. These results are consistent with the inhibition of α-amylase being caused by the binding of the polyphenols with the enzyme. In addition, from the fluorescence quenching and DSC data, total polyphenols, tannic acid, chlorogenic acid and caffeic acid were found to partially unfold the enzyme structure.
… The phenolic constitution in YAP has been determined in our previous study (Sun et al.,2016), and is listed in Table S1. Tannic acid (TA), chlorogenic acid (CHA), caffeic acid (CA) and epicatechin (EC) were purchased from Chengdu Biopurify Phytochemical Ltd …
