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Interactions of Flavonoids with α-amylase and starch slowing down its digestion

Abstract

Starch is digested to glucose in the intestine and absrobed into the body. If the increased bood concentrations of the sugar after meals decrease slowly or is kept for long time, various adverse effects are induced. Therefore, it is important to decrease rate of the digestibility of starch in the intestine in the patents of hyperglycemia. One of the ways for the decrease is the inhibition of α-amylase activity secreated from pancreas. Flavonoids are a group of compounds that can inhibit the enzyme activity, and many investigators studied about flavonoid-dependent inhibition of the enzyme and presented mechanisms for the inhibition of the activity. Starch containing foods, however, cooked or ingested with flavonoid containing foods are mixed with saliva and gastric juice in the stomach. Thus, flavonoids in the foods can interact with starch and can react with nitrous acid derived from the oral cavity in the stomach before being transported to the intestine. This review mainly deals with (i) inhibition of α-amylase activity by flavonoids suggesting the mechanisms of the inhibition, (ii) suppression of starch digestion by flavonoids by forming starch-flavonoid complexes by hydrohobic interactions, and (iii) formation of starch not easily digested by α-amylase by the formation covalent bondings between flavonois and starch during cooking and in the stomach. In addtion, the cooperations of flavonoids with fatty acids are discussed taking their binding to amylose into accounts.

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Publication details

The article was received on 04 Oct 2017, accepted on 04 Dec 2017 and first published on 05 Dec 2017


Article type: Review Article
DOI: 10.1039/C7FO01539A
Citation: Food Funct., 2017, Accepted Manuscript
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    Interactions of Flavonoids with α-amylase and starch slowing down its digestion

    U. Takahama and S. Hirota, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01539A

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