Changes in inhibitory activity and secondary conformation of soybean trypsin inhibitors induced by tea polyphenol complexation

2009 ◽  
Vol 89 (14) ◽  
pp. 2435-2439 ◽  
Author(s):  
Huihua Huang ◽  
Mouming Zhao ◽  
Qilong Ren ◽  
Yiwen Yang
Keyword(s):  
Inhibitory Activity ◽  
Trypsin Inhibitors ◽  
Tea Polyphenol ◽  
Secondary Conformation

scholarly journals Inhibitory activity of tea polyphenol andCandida ernobiiagainstDiplodia natalensisinfections

2010 ◽  
Vol 108 (3) ◽  
pp. 1066-1072 ◽  
Author(s):  
H.M. Liu ◽  
J.H. Guo ◽  
P. Liu ◽  
Y.J. Cheng ◽  
B.Q. Wang ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Tea Polyphenol

scholarly journals Inhibitory activity of tea polyphenol and Hanseniaspora uvarum against Botrytis cinerea infections

2010 ◽  
Vol 51 (3) ◽  
pp. 258-263 ◽  
Author(s):  
H.M. Liu ◽  
J.H. Guo ◽  
Y.J. Cheng ◽  
P. Liu ◽  
C.A. Long ◽  
...  
Keyword(s):  
Botrytis Cinerea ◽  
Inhibitory Activity ◽  
Tea Polyphenol ◽  
Hanseniaspora Uvarum

Trypsin inhibitors in Pisum: variation in amount and pattern of accumulation in developing seed

1992 ◽  
Vol 2 (3) ◽  
pp. 147-154 ◽  
Author(s):  
C. Domoney ◽  
T. Welham
Keyword(s):  
Seed Development ◽  
Inhibitory Activity ◽  
Seed Protein ◽  
Dry Weight ◽  
Trypsin Inhibitors ◽  
Accumulation Pattern ◽  
Developing Seed ◽  
Trypsin Inhibitory Activity ◽  
Endogenous Protease

AbstractA survey of Pisum genotypes for seed trypsin inhibitors revealed a tenfold range in the extent of inhibition. Approximately 90% of trypsin inhibitory activity was associated with two albumin fractions in selected variant lines. The differences among extreme variants were consistent in three environments, between two sources of trypsin tested and whether expressed on a unit protein or dry weight basis.A study of the appearance of trypsin inhibitors during seed development in selected highand low-inhibitor lines showed differences in the accumulation pattern of active inhibitors. An endogenous protease was identified in Pisum seed protein preparations, whose in vitro trypsin-like activity was predominant in protein from early stages of seed development, when little or no trypsin inhibitor was present. However, there was no correlation between the amount of this protease and the extent of trypsin inhibitory activity in lines that varied for inhibitor content.

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

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