Inhibition of cyclodextrins on α-galactosidase

Di Yao; Zhenzhou Zhu; Hongyan Cai; Xuan Chen; Wei Sun; Francisco J Barba; Fang Li; Wangyang Shen; Wenping Ding

doi:10.1016/j.foodchem.2016.08.057

Inhibition of cyclodextrins on α-galactosidase

Food Chem. 2017 Feb 15:217:59-64. doi: 10.1016/j.foodchem.2016.08.057. Epub 2016 Aug 21.

Authors

Di Yao¹, Zhenzhou Zhu², Hongyan Cai³, Xuan Chen⁴, Wei Sun⁵, Francisco J Barba⁶, Fang Li⁷, Wangyang Shen⁸, Wenping Ding⁹

Affiliations

¹ School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: yaodi19900420@163.com.
² School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China. Electronic address: zhenzhouzhu@126.com.
³ School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China. Electronic address: caihongyan1300@163.com.
⁴ School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China. Electronic address: chenxuan_1986.163@163.com.
⁵ School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China. Electronic address: sunshuaiwen@163.com.
⁶ Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Avda.Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain. Electronic address: francisco.barba@uv.es.
⁷ School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China. Electronic address: lifang728@126.com.
⁸ School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China. Electronic address: whwangyangshen@126.com.
⁹ School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, China. Electronic address: whdingwp@163.com.

PMID: 27664608
DOI: 10.1016/j.foodchem.2016.08.057

Abstract

This work successfully investigated the effects of different influential factors and hydrophobic cavities of cyclodextrins (CDs) on α-galactosidase (α-Gal) by detecting α-Gal activity. The highest inhibitory concentration of three kinds of CDs (α-, β-, and γ-CD) on α-Gal was 10mM. Moreover, the highest inhibition of α-Gal was obtained under the following conditions: reaction time of 90min, temperature of 30°C, and pH 6.0. Compared with other CDs, β-CD showed more ability to interact with α-Gal due to its appropriate cavity geometric dimensions. From circular dichroism and nuclear magnetic resonance it was observed that β-CD changed the secondary structure of α-Gal and formed a hydrogen bond with this enzyme.

Keywords: cyclodextrin; inhibition; α-Galactosidase.

MeSH terms

Circular Dichroism
Cyclodextrins / chemistry*
Cyclodextrins / pharmacology*
Hydrogen Bonding
Magnetic Resonance Spectroscopy
Temperature
alpha-Galactosidase / antagonists & inhibitors*

Substances

Cyclodextrins
alpha-Galactosidase