Inhibition of in vitro enzymatic starch digestion by coffee extract

Abstract

There is evidence that moderate coffee consumption is beneficial in the prevention of type 2 diabetes, however, the underlying mechanism is not understood. In this study, the effects of an extract of ground coffee on the in vitro enzymatic digestion of starch were investigated. The coffee extract decreased the rate and extent of starch digestion, with kinetic analysis showing that the extract reduced the binding affinity of the enzymes for the substrate and their catalytic turnover. Fluorescence quenching indicated that the coffee extract formed complexes with the digestive enzymes through a static quenching mechanism. Ultraviolet absorption and circular dichroism spectra of the digestive enzymes confirmed that the coffee extract decreased the proportion of β-sheet structures in the enzymes. Therefore, we conclude that compounds in the soluble coffee extract can interact with porcine pancreatic amylase and amyloglucosidase causing inhibition of the enzymes and decreasing in vitro starch digestion.

Keywords: Amyloglucosidase; Enzyme inhibition; Porcine pancreatic amylase; Soluble coffee extract; Starch digestion.