Pectin enhances the inhibition of α-amylase via the mixture of rutin and quercetin

Yajuan Qin; Xiaoai Chen; Fei Xu; Kexue Zhu; Ping Wang; Yutong Zhang; Yanjun Zhang

doi:10.1016/j.ijbiomac.2024.138251

Pectin enhances the inhibition of α-amylase via the mixture of rutin and quercetin

Int J Biol Macromol. 2024 Dec 1:138251. doi: 10.1016/j.ijbiomac.2024.138251. Online ahead of print.

Authors

Yajuan Qin¹, Xiaoai Chen², Fei Xu², Kexue Zhu², Ping Wang³, Yutong Zhang⁴, Yanjun Zhang⁵

Affiliations

¹ National Nanfan Research Institute (Sanya), Chinese Academy of Agricultural Sciences, Sanya 572024, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, 571533, Hainan, China; School of Forest, Northeast Forestry University, Harbin 150040, Heilongjiang, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China.
² Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China.
³ School of Forest, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
⁴ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China; Sanya Research Institute, Chinese Academy of Tropical Agriculture Science, Sanya 572025, China.
⁵ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China. Electronic address: zhangyanjun0305@163.com.

PMID: 39626819
DOI: 10.1016/j.ijbiomac.2024.138251

Abstract

The human dietary system, which contains a variety of compounds such as polyphenols and polysaccharides, is very complex. Whether polysaccharides affect the inhibitory of polyphenol mixtures on α-amylase needs to be further investigated. The aim of this study was to analyze the effect and mechanism of pectin on the inhibition of α-amylase by a mixture of rutin and quercetin (R-Q). Results revealed that the inhibition and quenching affinity of R-Q for α-amylase was enhanced by pectin. The Stern-Volmer quenching constant of R-Q-α-amylase was increased by pectin from (6.08 ± 0.453) × 10³ mL/mg to (9.80 ± 0.285) × 10³ mL/mg. Pectin enhanced the ability of R-Q to inhibit α-amylase for two main reasons. On the one hand, it was owing to the binding of pectin to rutin, which increased the opportunity for quercetin to bind to the active center of α-amylase, thus enhancing the inhibitory effect of R-Q on α-amylase. On the other hand, pectin and quercetin simultaneously bound to different sites of α-amylase by noncovalent interactions to form the ternary complex of pectin-α-amylase-quercetin. The conformation of α-amylase and the hydrophobicity of amino acid residues were altered by the ternary complex, thereby enhancing the hydrogen bonding in the reaction system.

Keywords: Pectin; Rutin-quercetin mixture; α-Amylase.