Inhibitory effect of α-cyclodextrin on α-amylase activity

被引：1
|
作者：
Wang, Min [1 ]
Gou, Qingsong [1 ]
Liu, Lingyi [1 ,2 ]
Wang, Zhan [1 ,2 ]
Zhu, Zhenzhou [1 ,2 ]
Li, Fang [1 ,2 ]
Zhang, Wei [1 ,2 ]
Shen, Wangyang [1 ,2 ]
机构：
[1] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China
[2] Minist Educ, Key Lab Deep Proc Bulk Grain & Oil Authorized, Wuhan 430023, Hubei, Peoples R China
来源：
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH | 2018年 / 17卷 / 07期
基金：
中国国家自然科学基金;
关键词：
alpha-Cyclodextrin; alpha-Amylase; Fluorescence intensity; Inhibition;
D O I：
10.4314/tjpr.v17i7.23
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
Purpose: To explore the effect of alpha-cyclodextrin on the activity of alpha-amylase with a view to expanding its application range. Methods: The concentration of alpha-cyclodextrin, temperature, pH and interaction time were used as single factors to explore the influence of alpha-cyclodextrin on the activity of alpha-amylase and endogenous fluorescence in the enzyme system. Results: The results showed that the concentration, time, pH and temperature affect the interaction of them. The most obvious conditions for inhibition of alpha-amylase activity are as follows: 10 mmol/L concentration of alpha-cyclodextrin, pH 6.9, duration of 120 min and temperature at 55 degrees C. In addition, the fluorescence intensity of alpha-amylase changed as a result of the addition of alpha-cyclodextrin. Conclusion: The activity of alpha-amylase can be inhibited by alpha-cyclodextrin. At the same time, the addition of alpha-cyclodextrin will lead to the transfer of tryptophan group in alpha-amylase, which cause the change of microenvironment and changes the endogenous fluorescence intensity of alpha-amylase.
引用
收藏
页码：1385 / 1389
页数：5
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