Inhibition of α-amylase activity by condensed tannins

Gonçalves, Rui; Mateus, Nuno; Freitas, Víctor de

doi:10.1016/j.foodchem.2010.09.061

Cited by 126 publications

(96 citation statements)

References 31 publications

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“…Because CT bind to minerals (Lavin, 2012) and organic molecules such as proteins (Saminathan et al, 2014), carbohydrates (Soares et al, 2012a), and lipids (Delehanty et al, 2007), it is possible that not only do these complexes become unavailable as substrate for use by rumen microbes, but that CT bind to microbial enzymes modulating their activity (Gonçalves et al, 2011). Naumann et al (2013c) demonstrated a weak relationship between protein bound by CT and a decrease in CH 4 .…”

Section: Ct-enteric Fermentation Interactionsmentioning

confidence: 99%

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

et al. 2017

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-Tannins represent one of the most abundant polyphenolic compounds in plants. Tannins exist as a multitude of chemically unique entities in nature. The most commonly occurring tannins are typically divided into two major classes based on chemical structure: hydrolysable (HT) or condensed tannins (CT). Hydrolysable tannins are esters of gallic or ellagic acid linked to a polyol core, typically glucose. Condensed tannins or proanthocyanidins consist of flavan-3-ol subunits linked together to form oligomers and polymers. Both HT and CT are defined as astringent, medium-to-high-molecular weight polyphenolic compounds that characteristically bind and precipitate soluble proteins. The objective of this paper was to present recent advances in CT-ruminant interactions, the limitations associated with understanding and using CT in ruminant animal production, and future needs for research to further advance our knowledge of the role of CT in optimization of ruminant animal production. Condensed tannins pose some anti-nutritional problems to ruminants due to their astringent property that reduces feed intake and, consequently, animal performance. Ruminants can, however, tolerate CT by slowly adapting the ruminal microbes to the toxic effects of CT and by releasing CT-binding salivary proteins. The protein-binding ability of CT has some benefits to the ruminant due to complexes formed with essential amino acids, preventing their degradation in the rumen, but releasing them in the lower gut for absorption by the animal. Recent data have suggested increased N retention when CT is given to growing animals. There are potential benefits of using CT and HT for anthelmintic purposes due to their ability to inhibit egg hatching and larval motility of gastrointestinal nematode parasites, especially in small ruminants. Condensed tannins also bind to minerals (Al, Ca, Co, Cu, Fe, Mg, Mn, P, and Zn). Although studies with ruminants have been contradictory, it has been reported that because the CT-metal ion complex is stable over a wide pH range, CT may reduce the bioavailability of minerals. Methane mitigation by feeding CT might be the most impactful benefit for ruminant production. Many empirical equations have been developed to predict ruminal methane emissions, but very few have included CT. Future research should focus on the improvement of methodology to assess CT biological activity, interaction with other plant-specialized metabolites, and associated physiological and nutritional impacts on ruminants.

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Section: Ct-enteric Fermentation Interactionsmentioning

confidence: 99%

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

et al. 2017

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“…Among them the strongest α-amylase inhibitor is FD with the IC 50 value 0.09 μM TP. Gonçalves et al (2011) reported that increasing procyanidin concentration caused increased α-amylase inhibition. The degree of polymerization of the procyanidin fractions was the determinant in increased inhibition.…”

Section: Antioxidant Activity In Vitro Antidiabetic Bile Acid Bindimentioning

confidence: 99%

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Karakaya

Şimşek

et al. 2015

J Food Sci Technol

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In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freezedried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC 50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.

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“…[7][8][9] Componentes fenólicos são adicionados à cerveja por lúpulo e malte. Eles exercem uma influência sobre vários atributos de qualidade da cerveja, tais como cor, sabor, adstringência e estabilidade coloidal da cerveja.…”

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“…6 A inibição da α-amilase pode ocorrer por fatores internos ou externos ao meio, tais como variações da temperatura, variações de pH, aumento da concentração de açúcares redutores (maltose e glucose) e interação com diversos compostos, entre outros. [7][8][9] Componentes fenólicos são adicionados à cerveja por lúpulo e malte. Eles exercem uma influência sobre vários atributos de qualidade da cerveja, tais como cor, sabor, adstringência e estabilidade coloidal da cerveja.…”

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Equilíbrio químico e cinética enzimática da interação de α-amilase com compostos fenólicos encontrados em cerveja

Oliveira¹,

Silva²

2017

Quim. Nova

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CHEMICAL EQUILIBRIUM AND ENZYMATIC KINETICS OF α-AMYLASE INTERACTION WITH PHENOLIC COMPOUNDS FOUND IN BEER.α-amylase is a key enzyme in the production of beer due to the breakdown of starch into fermentable sugars. During the preparation of the brewing mash, the enzyme can be affected by polyphenols present in the mixture. Our aim was to evaluate the kinetics and equilibrium of the interaction of α-amylase with some polyphenols (chlorogenic, caffeic, ferulic acids and quercetin) present in beer in the usual range of mashing temperatures (40 -80 °C), and to treat the results with integrated Michaelis-Menten and Stern-Volmer equations. The results showed a competitive inhibition model for all compounds with Ki values around 30 umol.L-1. The binding constants (Kb) revealed increasing values with temperature up to 323 K, corroborating the enzymatic data. Values for ∆H and ∆S revealed an entropy-driven association mechanism. Structure-activity relationships demonstrated a positive correlation between the biological activity of α-amylase and the polar nature descriptors of the polyphenols. Binding assays of the enzyme with chlorogenic acid at different pH and ionic strength support the structure-activity and thermodynamic data and suggest a plausible interaction of the carboxylate ion of the ligand with basic groups in the vicinity of the catalytic site of the enzyme.Keywords: α-amylase; polyphenols; binding; kinetic; beer. INTRODUÇÃOAs α-amilases estão entre as mais importantes enzimas industriais, amplamente utilizadas em indústrias na produção de maltodextrinas, panificação, álcool, detergentes, têxteis e, em especial, para fabricação de cerveja. 1Segundo dados do SEBRAE (Serviço Brasileiro de Apoio às Micros e Pequenas Empresas) e SINDCERV (Sindicato Nacional das Indústrias de Cerveja), o Brasil é o 3° maior mercado consumidor de cerveja, com produção de 13 bilhões de litros e consumo de 14 bilhões de litros, resultando em 62 litros per capita.2 Porém, ao mesmo tempo em que as maiores empresas cervejeiras do mundo estão inseridas nesse mercado, produzindo basicamente cervejas altamente populares como as American Lager, têm surgido como opção as cervejas especiais, também conhecidas como artesanais ou Premium. 3A produção da cerveja a partir do malte de cevada consiste em um exemplo complexo de enzimologia aplicada. Durante a preparação da cerveja, a ação enzimática que ocorre no preparo do mosto aquecido sob influência de diversos compostos pode levar a um produto final diversificado em propriedades organolépticas, em paralelo aos processos industriais de refinamento e controle de fermentação da cerveja. A ação enzimática nessa etapa promove a degradação do amido em açúcares fermentáveis. Interferências físicas (ex: alterações de rampas de aquecimento, ordem na adição de produtos) ou químicas (inibição de enzimas degradantes) podem alterar a disponibilidade de açúcares fermentáveis e as características finais da cerveja. 4 As enzimas α-amilase e β-amilase são as principais responsáveis pela formação de açúcares fe...

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Inhibition of α-amylase activity by condensed tannins

Cited by 126 publications

References 31 publications

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Equilíbrio químico e cinética enzimática da interação de α-amilase com compostos fenólicos encontrados em cerveja

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