Xanthine derivatives as activators of alpha-amylase: Hypothesis on a link with the hyperglycemia induced by caffeine

Kashani-Amin, Elaheh; Yaghmaei, Parichehreh; Larijani, Bagher; Ebrahim‐Habibi, Azadeh

doi:10.1016/j.orcp.2012.07.007

Cited by 14 publications

(18 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In other words, regardless of substrate concentration, NHDC activates AOA with a ‘highly activator’ profile. A similar pattern is observable for PPA either (Figure C), which is a further approval for the previously reported effect of NHDC (Kashani‐Amin et al ., 2013).…”

Section: Resultssupporting

confidence: 91%

“…BAA activity of 422 IU l −1 in the presence of 2.25 g dl −1 starch and AOA activity of 490 IU l −1 obtained by 0.5 g dl −1 starch were chosen for further experimentations. In order to enable better comparison of this study results with our previous work on PPA (used at 560 IU l −1 ) (Kashani‐Amin et al ., 2013), adjustment of the activities of the three enzymes was done as much as possible in order to use close values. The final activities used for BAA and AOA that are not exactly the same as PPA are due to the limitations of experimental conditions (e.g., need to use high concentrations of starch for BAA).…”

Section: Methodsmentioning

confidence: 88%

“…Different concentrations of NHDC were incubated with the enzyme at 25 °C and then stirred gently for 10 min prior to activity assay as it was performed for PPA (Kashani‐Amin et al ., 2013). Data were obtained by a Shimadzu UV‐1800 (Shimadzu Corp., Kyoto, Japan) spectrophotometer, and activities were calculated by the UV‐Probe software.…”

Section: Methodsmentioning

confidence: 99%

“…The kinetic model for non‐essential activators was used as in the previous study (Kashani‐Amin et al ., 2013). K m stands for the Michaelis–Menten constant, K a for activator dissociation constant, and k cat is the catalytic constant (Saboury and Alijanianzadeh, ; Wisastra et al ., ).…”

Section: Methodsmentioning

confidence: 99%

“…Xanthine derivatives, including caffeine, are also activators of PPA, but again in a non dose‐dependent manner (Kashani‐Amin et al .). In a recent study, we introduced neohesperidin dihydrochalcone (NHDC) (Scheme ), a synthetic glycoside chalcone, as a dose‐dependent, allosteric activator of PPA (Kashani‐Amin et al ., 2013).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of neohesperidin dihydrochalcone on the activity and stability of alpha‐amylase: a comparative study on bacterial, fungal, and mammalian enzymes

Kashani-Amin

Ebrahim‐Habibi

Larijani

et al. 2015

J of Molecular Recognition

Self Cite

View full text Add to dashboard Cite

Neohesperidin dihydrochalcone (NHDC) was recently introduced as an activator of mammalian alpha-amylase. In the current study, the effect of NHDC has been investigated on bacterial and fungal alpha-amylases. Enzyme assays and kinetic analysis demonstrated the capability of NHDC to significantly activate both tested alpha-amylases. The ligand activation pattern was found to be more similar between the fungal and mammalian enzyme in comparison with the bacterial one. Further, thermostability experiments indicated a stability increase in the presence of NHDC for the bacterial enzyme. In silico (docking) test locates a putative binding site for NHDC on alpha-amylase surface in domain B. This domain shows differences in various alpha-amylase types, and the different behavior of the ligand toward the studied enzymes may be attributed to this fact.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of neohesperidin dihydrochalcone on the activity and stability of alpha‐amylase: a comparative study on bacterial, fungal, and mammalian enzymes

Kashani-Amin

Ebrahim‐Habibi

Larijani

et al. 2015

J of Molecular Recognition

Self Cite

View full text Add to dashboard Cite

show abstract

Exploring in vitro effect of silver nanoparticles and Holothuria parva extracts on kinetics and stability of α‐amylase

Edrispour

Homaei

2022

Biotech and App Biochem

View full text Add to dashboard Cite

Diabetes is a chronic metabolic disorder characterized by elevated blood glucose levels. Major limitations of synthetic drugs, including high cost, efficacy, and adverse side effects, have prompted researchers to seek more effective and low‐cost alternative therapies with fewer adverse effects. Marine life forms are considered the most important sources of biologically active natural products due to their secondary metabolites. In this research, sea cucumber Holothuria parva was collected from coastal areas of Bandar Lengeh, Hormozgan, Iran, and was then subjected to extraction. The results showed that compounds extracted from Holothuria parva had a stimulatory effect on enzyme activity, and in the presence of these compounds, the Vmax value of the enzyme was increased about two times, while the Km value was reduced. The phosphate buffer form of extracts had the greatest impact on enzyme activity. Upon an increase in the concentration of silver nanoparticles (AgNPs), the α‐amylase activity was inhibited in parallel. Silver nanoparticles exhibited the highest enzyme inhibition with an IC50 of 0.86 mg/ml. Silver nanoparticles showed anti‐α‐amylase activity and had the ability to decrease intestinal glucose uptake in diabetic individuals when prescribed as a novel supplementary medicine.

show abstract

Inhibitory effect of four types of tea on the in vitro digestion of starch

2020

View full text Add to dashboard Cite

Phenolic compounds have been shown to decrease the rate of starch hydrolysis by inhibiting digestive enzymes for starch. Tea, rich in phenolic compounds, has been widely reported for its beneficial health effects. This study explored the inhibitory abilities of four types of tea, that is, green tea (GT), oolong tea (OT), black tea (BT), and white tea (WT), on the in vitro enzymatic digestion of potato starch (PS) and high-amylose maize starch (HAMS), using two in vitro digestion methods. All teas significantly inhibited the digestion of both starches, with a few exceptions at some time points. The resistant starch content was increased by all four teas in HAMS, but only by BT and WT in PS. The total phenolic contents in the teas could not predict the inhibitory ability of the teas, possibly due to the structural diversity of phenolic compounds and the presence of other compounds that could also alter enzymatic activity. Our results suggested that tea, regardless of its type, can slow down the enzymatic digestion of starch and therefore imply a potential benefit for controlling postprandial hyperglycemia. K E Y W O R D S in vitro digestion, resistant starch, starch, tea, total phenolic content 1 INTRODUCTION Starch is a polysaccharide comprising of a large number of glucose units linked by α-glycosidic bonds. Abundant in staple foods, for example, wheat, maize (corn), rice, and potatoes, starch is the most common dietary carbohydrate and serves as a major source of energy in human diets. In the gastrointestinal tract (GIT), starch is digested by a series of enzymes into glucose for absorption. The kinetics of starch digestion and that of glucose release/absorption as the energy source for the body determine the nutritional quality of starch and starchcontaining foods (Zhang & Hamaker, 2009). Rapid starch digestion may cause postprandial hyperglycemia and hyperinsulinemia cycle, which is involved in a variety of metabolic diseases including metabolic This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

show abstract

Xanthine derivatives as activators of alpha-amylase: Hypothesis on a link with the hyperglycemia induced by caffeine

Cited by 14 publications

References 35 publications

Effect of neohesperidin dihydrochalcone on the activity and stability of alpha‐amylase: a comparative study on bacterial, fungal, and mammalian enzymes

Effect of neohesperidin dihydrochalcone on the activity and stability of alpha‐amylase: a comparative study on bacterial, fungal, and mammalian enzymes

Exploring in vitro effect of silver nanoparticles and Holothuria parva extracts on kinetics and stability of α‐amylase

Inhibitory effect of four types of tea on the in vitro digestion of starch

Contact Info

Product

Resources

About