Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity

Detalhes bibliográficos
Autor(a) principal: Oliveira, Grazielle
Data de Publicação: 2018
Outros Autores: Kaspchak, Elaine, Oliveira, Anielle, Leimann, Fernanda Vitória, Philippsen, Gisele Strieder, Seixas, Flávio Augusto Vicente, Igarashi-Mafra, Luciana, Mafra, Marcos R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/16838
Resumo: This work aimed to evaluate alpha-amylase activity and structure in the presence of Curcuma longa L. extracts obtained with deep eutectic solvent (DES) and curcumin. Isothermal titration calorimetry (ITC), fluorescence, circular dichroism (CD), and molecular docking were applied to study the effect of additives on enzyme activity and structure. Results showed that in the presence of turmeric extracts, there was a lower catalytic rate. Through the ITC analysis, a lower reaction rate was noticed, related to the inhibition of the enzymatic activity, both in the presence of the extract and of curcumin. The turmeric extracts interacted with the enzyme by a static mechanism as demonstrated by fluorescence. CD showed an increase in negative bands characteristic of hydrophobic interactions between the enzyme and the samples, which probably difficult the access of substrate to the enzyme's active site. Molecular docking showed that curcumin is capable to interact with the active site of alpha-amylase confirming results obtained by other techniques. Results presented in this work show the turmeric extracts potential for alpha-amylase inhibition which may be of interest to the pharmaceutical and food industry.
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spelling Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activityIsothermal titration calorimetryFluorescenceCircular dichroismMolecular DockingThis work aimed to evaluate alpha-amylase activity and structure in the presence of Curcuma longa L. extracts obtained with deep eutectic solvent (DES) and curcumin. Isothermal titration calorimetry (ITC), fluorescence, circular dichroism (CD), and molecular docking were applied to study the effect of additives on enzyme activity and structure. Results showed that in the presence of turmeric extracts, there was a lower catalytic rate. Through the ITC analysis, a lower reaction rate was noticed, related to the inhibition of the enzymatic activity, both in the presence of the extract and of curcumin. The turmeric extracts interacted with the enzyme by a static mechanism as demonstrated by fluorescence. CD showed an increase in negative bands characteristic of hydrophobic interactions between the enzyme and the samples, which probably difficult the access of substrate to the enzyme's active site. Molecular docking showed that curcumin is capable to interact with the active site of alpha-amylase confirming results obtained by other techniques. Results presented in this work show the turmeric extracts potential for alpha-amylase inhibition which may be of interest to the pharmaceutical and food industry.SpringerBiblioteca Digital do IPBOliveira, GrazielleKaspchak, ElaineOliveira, AnielleLeimann, Fernanda VitóriaPhilippsen, Gisele StriederSeixas, Flávio Augusto VicenteIgarashi-Mafra, LucianaMafra, Marcos R.2018-04-09T16:07:23Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16838engOliveira, Grazielle; Kaspchak, Elaine; Oliveira, Anielle; Leimann, Fernanda Vitória; Philippsen, Gisele Strieder; Seixas, Flávio Augusto Vicente; Igarashi-Mafra, Luciana; Mafra, Marcos R. (2023). Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity. Food Biophysics. eISSN 1557-1866. 18:4, p. 488-4961557-185810.1007/s11483-023-09790-x1557-1866info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:38:37Zoai:bibliotecadigital.ipb.pt:10198/16838Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:06:15.192409Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
title Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
spellingShingle Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
Oliveira, Grazielle
Isothermal titration calorimetry
Fluorescence
Circular dichroism
Molecular Docking
title_short Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
title_full Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
title_fullStr Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
title_full_unstemmed Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
title_sort Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity
author Oliveira, Grazielle
author_facet Oliveira, Grazielle
Kaspchak, Elaine
Oliveira, Anielle
Leimann, Fernanda Vitória
Philippsen, Gisele Strieder
Seixas, Flávio Augusto Vicente
Igarashi-Mafra, Luciana
Mafra, Marcos R.
author_role author
author2 Kaspchak, Elaine
Oliveira, Anielle
Leimann, Fernanda Vitória
Philippsen, Gisele Strieder
Seixas, Flávio Augusto Vicente
Igarashi-Mafra, Luciana
Mafra, Marcos R.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Oliveira, Grazielle
Kaspchak, Elaine
Oliveira, Anielle
Leimann, Fernanda Vitória
Philippsen, Gisele Strieder
Seixas, Flávio Augusto Vicente
Igarashi-Mafra, Luciana
Mafra, Marcos R.
dc.subject.por.fl_str_mv Isothermal titration calorimetry
Fluorescence
Circular dichroism
Molecular Docking
topic Isothermal titration calorimetry
Fluorescence
Circular dichroism
Molecular Docking
description This work aimed to evaluate alpha-amylase activity and structure in the presence of Curcuma longa L. extracts obtained with deep eutectic solvent (DES) and curcumin. Isothermal titration calorimetry (ITC), fluorescence, circular dichroism (CD), and molecular docking were applied to study the effect of additives on enzyme activity and structure. Results showed that in the presence of turmeric extracts, there was a lower catalytic rate. Through the ITC analysis, a lower reaction rate was noticed, related to the inhibition of the enzymatic activity, both in the presence of the extract and of curcumin. The turmeric extracts interacted with the enzyme by a static mechanism as demonstrated by fluorescence. CD showed an increase in negative bands characteristic of hydrophobic interactions between the enzyme and the samples, which probably difficult the access of substrate to the enzyme's active site. Molecular docking showed that curcumin is capable to interact with the active site of alpha-amylase confirming results obtained by other techniques. Results presented in this work show the turmeric extracts potential for alpha-amylase inhibition which may be of interest to the pharmaceutical and food industry.
publishDate 2018
dc.date.none.fl_str_mv 2018-04-09T16:07:23Z
2023
2023-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/16838
url http://hdl.handle.net/10198/16838
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Oliveira, Grazielle; Kaspchak, Elaine; Oliveira, Anielle; Leimann, Fernanda Vitória; Philippsen, Gisele Strieder; Seixas, Flávio Augusto Vicente; Igarashi-Mafra, Luciana; Mafra, Marcos R. (2023). Effect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activity. Food Biophysics. eISSN 1557-1866. 18:4, p. 488-496
1557-1858
10.1007/s11483-023-09790-x
1557-1866
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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