Abstract
In order to search for new α-amylase inhibitors from Chinese Yam (Dioscorea opposita Thunb.), the extracts of alkali-soluble crude polysaccharides (ACP), water-soluble crude polysaccharides (WCP), total saponins, and flavones were isolated, and their inhibitory effects on α-amylase were evaluated. The experimental results show that the saponins and flavones had a marked inhibition effect on α-amylase, however, the ACP and WCP exhibited weakly inhibitory activities. The kinetic analysis indicates that the inhibition type of these extracts on α-amylase was competitive, and the enzyme-substrate apparent dissociation constant (Km’) of acarbose (the control), WCP, saponins, and flavones is 118.86, 32.46, 79.23, 49.51 mg/ml, respectively.
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Acknowledgments
This work was financially supported by the Applied Foundation & Leading Technology Research Program of Tianjin (Grant No. 08JCZDJC15300).
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Qu, S., Zhang, L., Zhang, X., Li, Z. (2014). Inhibition of α-Amylase Activities by Extracts of Chinese Yam. In: Zhang, TC., Ouyang, P., Kaplan, S., Skarnes, B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 251. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37925-3_159
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DOI: https://doi.org/10.1007/978-3-642-37925-3_159
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