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

2023Journal article Open access
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dc.contributor.authorOliveira, Grazielle
dc.contributor.authorKaspchak, Elaine
dc.contributor.authorOliveira, Anielle
dc.contributor.authorLeimann, Fernanda Vitória
dc.contributor.authorPhilippsen, Gisele Strieder
dc.contributor.authorSeixas, Flávio Augusto Vicente
dc.contributor.authorIgarashi-Mafra, Luciana
dc.contributor.authorMafra, Marcos R.
dc.date.accessioned2018-04-09T16:07:23Z
dc.date.available2018-04-09T16:07:23Z
dc.date.issued2023
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, 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. 488-496pt_PT
dc.identifier.doi10.1007/s11483-023-09790-x
dc.identifier.eissn1557-1866
dc.identifier.issn1557-1858
dc.identifier.urihttp://hdl.handle.net/10198/16838
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectIsothermal titration calorimetrypt_PT
dc.subjectFluorescencept_PT
dc.subjectCircular dichroismpt_PT
dc.subjectMolecular Dockingpt_PT
dc.titleEffect of Curcuma longa L. extract and curcumin on porcine pancreatic α-amylase structure and activitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Biophysicspt_PT
person.familyNameLeimann
person.givenNameFernanda Vitória
person.identifier.ciencia-id8F10-A04D-FC0D
person.identifier.orcid0000-0001-6230-9597
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb1102a0b-38dc-4caa-baed-ad52ccd9b230
relation.isAuthorOfPublication.latestForDiscoveryb1102a0b-38dc-4caa-baed-ad52ccd9b230

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