@article{ZHOU2022, 
author = {Yiming ZHOU and Sijia MA and Qingyi JIANG and Xiaoli ZHOU and Yunlong LI},
title = {Inhibition of Starch-Digesting Enzymes by Rutin and Quercetin in Tartary Buckwheat},
year = {2022},
journal = {Food Science},
volume = {43},
number = {18},
pages = {30-37},
keywords = {tartary buckwheat, flavonoids, α-amylase, α-glucosidase, inhibition},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210820-256},
doi = {10.7506/spkx1002-6630-20210820-256},
abstract = {A variety of spectroscopic techniques were used to study the inhibitory effect and mechanism of rutin and quercetin on starch-digesting enzymes and their combined effect. The results showed that the types of inhibition of rutin and quercetin on α-amylase were competitive, mainly driven by hydrophobic interactions and hydrogen bonds, and the half maximum inhibitory concentrations (IC50) were 0.36 and 0.22 mg/mL, respectively. The inhibition of α-glucosidase by rutin and quercetin was of mixed type, driven by hydrogen bonds, and the IC50 were 1.30 and 0.362 mg/mL, respectively. Moreover, both flavonoids could combine with α-amylase and α-glucosidase at only one/kind of action site to form a complex, thus inhibiting the activity of the enzymes, and their combinations in different proportions had a synergistic inhibitory effect on α-amylase and α-glucosidase. When the concentration ratio between rutin and quercetin was 7:1 and 3.6:18, the combination index for α-amylase and α-glucosidase was 0.20 and 0.22, respectively, showing the best synergistic inhibitory effect. This study provides a theoretical basis for further research on the interaction mechanism between flavonoids and starch-digesting enzymes, is meaningful for guiding the processing and utilization of edible and medicinal plants rich in flavonoids, and helps to promote the virtuous cycle of the tartary buckwheat industry.}
}