@article{WANG2023, 
author = {Wei WANG and Yan CUI and Mingzhu ZHENG and Dan CAI and Jingsheng LIU and Meihong LIU and Huimin LIU},
title = {Inhibitory Kinetics of Cyanidin-3-O-glucoside against α-Amylase and α-Glucosidase},
year = {2023},
journal = {Food Science},
volume = {44},
number = {16},
pages = {185-191},
keywords = {black rice anthocyanins, cyanidin-3-O-glucoside, α-amylase, α-glucosidase, inhibitory kinetics},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220921-203},
doi = {10.7506/spkx1002-6630-20220921-203},
abstract = {The inhibitory mechanism of α-amylase and α-glucosidase by cyanidin-3-O-glucoside was investigated by ultrafiltration, high performance liquid chromatography (HPLC), enzyme kinetics, and molecular docking. The results indicated that cyanidin-3-O-glucoside inhibited α-amylase and α-glucosidase in a reversible and non-competitive manner. Besides, the fluorescence quenching analysis indicated that cyanidin-3-O-glucoside combined with the two enzymes by hydrogen bonds to form a complex. Molecular docking analysis showed that cyanidin-3-O-glucoside interacted with the key amino acid residues of α-amylase and α-glucosidase through hydrogen bonds and hydrophobic forces, and the binding energies were-7.8 and-9.8 kcal/mol, respectively. Our research suggests that cyanidin-3-O-glucoside has the potential to be used as an inhibitor of α-amylase and α-glucosidase in the development of functional foods.}
}