title: An alpha-amylase inhibitor from cranberry bean (Phaseolus vulgaris): its specificity in inhibition of mammalian pancreatic alpha-amylases and formation of a complex with the porcine enzyme.
abstract: A proteinaceous inhibitor that inhibits mammalian alpha-amylases was prepared from cranberry bean and examined for its reactivity with alpha-amylases from various origins. The cranberry bean alpha-amylase inhibitor (CBAI) exhibited inhibitory effects on pancreatic alpha-amylases from the following mammals: pig, dog, cat, horse, sheep, cow, rabbit, guinea pig, rat, and mouse. CBAI showed a maximal inhibition at pH 5.5 against porcine pancreatic alpha-amylase (PPA). It was confirmed by gel filtration that a complex was formed in the 1:1 ratio between CBAI and PPA when they were incubated at 37 degrees C for 30 min at pH 5.5. A similar inhibition pattern was also observed at pH 6.9 that is optimal for the amylase reaction, but much higher concentrations of CABI were required to give 50% inhibition at pH 6.9 than at pH 5.5. Especially, both bovine and rat alpha-amylases were virtually unreactive to CBAI at pH 6.9.
mesh_terms: D000818:Animals; D007887:Fabaceae / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D066298:In Vitro Techniques; D010179:Pancreas / Q000201:enzymology; D010946:Plants, Medicinal; D013552:Swine; D000516:alpha-Amylases / Q000037:antagonists & inhibitors*
chemical_list: D000516:alpha-Amylases