Jump to main content
Jump to site search


In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticles

Author affiliations

Abstract

Nanoparticles are novel and fascinating materials for tuning the activities of enzymes. In this study, we investigated the influence of spherical and polygonal starch nanoparticles (SNPs) on α-amylase activity and revealed the reaction mechanisms by ultraviolet-visible spectrophotometry, fluorescence spectroscopy, and circular dichroism (CD) spectroscopy. We discovered that both spherical and polygonal SNPs could inhibit the α-amylase activity, with half-inhibitory concentration values of 0.304 and 0.019 mg mL−1, respectively. Furthermore, spherical and polygonal SNPs followed competitive and mixed competitive inhibition mechanisms, respectively. The fluorescence data indicated that static quenching was dominant in the interaction between SNPs and α-amylase. The CD results demonstrated that the inhibition of α-amylase by SNPs was accompanied by the decreased intensity of the CD spectra of α-amylase. Our findings provide a novel strategy to inhibit α-amylase to reduce the digestion of starch, thus managing blood glucose levels.

Graphical abstract: In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticles

Back to tab navigation

Supplementary files

Publication details

The article was received on 06 Sep 2017, accepted on 22 Nov 2017 and first published on 23 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01381G
Citation: Food Funct., 2018, Advance Article
  •   Request permissions

    In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticles

    S. Jiang, M. Li, R. Chang, L. Xiong and Q. Sun, Food Funct., 2018, Advance Article , DOI: 10.1039/C7FO01381G

Search articles by author

Spotlight

Advertisements