UM
Is there consistency between the binding affinity and inhibitory potential of natural polyphenols as α-amylase inhibitors?
Xu W.2; Shao R.2; Xiao J.1
2016
Source PublicationCritical Reviews in Food Science and Nutrition
ISSN15497852 10408398
Volume56Issue:10Pages:1630-1639
AbstractThe inhibitory potential of natural polyphenols for α-amylases has attracted great interests among researchers. The structure–affinity properties of natural polyphenols binding to α-amylase and the structure–activity relationship of dietary polyphenols inhibiting α-amylase were deeply investigated. There is a lack of consistency between the structure-affinity relationship and the structure-activity relationship of natural polyphenols as α-amylase inhibitors. Is it consistent between the binding affinity and inhibitory potential of natural polyphenols as with α-amylase inhibitors? It was found that the consistency between the binding affinity and inhibitory potential of natural polyphenols as with α-amylase inhibitors is not equivocal. For example, there is no consistency between the binding affinity and the inhibitory potential of quercetin and its glycosides as α-amylase inhibitors. However, catechins with higher α-amylase inhibitory potential exhibited higher affinity with α-amylase.
KeywordPolyphenols Structure–activity relationship Structure–affinity relationship α-amylase
DOI10.1080/10408398.2013.793652
URLView the original
Language英語
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Cited Times [WOS]:11   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
Affiliation1.Julius-Maximilians-Universität Würzburg
2.Yancheng Institute of Technology
3.Universidade de Macau
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GB/T 7714
Xu W.,Shao R.,Xiao J.. Is there consistency between the binding affinity and inhibitory potential of natural polyphenols as α-amylase inhibitors?[J]. Critical Reviews in Food Science and Nutrition,2016,56(10):1630-1639.
APA Xu W.,Shao R.,&Xiao J..(2016).Is there consistency between the binding affinity and inhibitory potential of natural polyphenols as α-amylase inhibitors?.Critical Reviews in Food Science and Nutrition,56(10),1630-1639.
MLA Xu W.,et al."Is there consistency between the binding affinity and inhibitory potential of natural polyphenols as α-amylase inhibitors?".Critical Reviews in Food Science and Nutrition 56.10(2016):1630-1639.
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