Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase in vitro.
Porcine pancreatic alpha-amylase (PPA) was allowed to react with herbal extracts containing rosmarinic acid (RA) and purified RA. The derivatized enzyme-phytochemical mixtures obtained were characterized for residual amylase activity. These in vitro experiments showed that the amylase activity was inhibited in the presence of these phytochemicals. The extent of amylase inhibition correlated with increased concentration of RA. RA-containing oregano extracts yielded higher than expected amylase inhibition than similar amount of purified RA, suggesting that other phenolic compounds or phenolic synergies may contribute to additional amylase inhibitory activity. The significance of food-grade, plant-based amylase inhibitors for modulation of diabetes mellitus and other oxidation-linked diseases is hypothesized and discussed.
Program in Molecular and Cellular Biology, University of Massachusetts, Amherst, MA 01003, USA.
Patrick P
PP
McCue
Kalidas
K
Shetty
D000681:Amylases / Q000037:antagonists & inhibitors* / Q000378:metabolism; D000704:Analysis of Variance; D000818:Animals; D002934:Cinnamates / Q000494:pharmacology*; D053630:Depsides; D004305:Dose-Response Relationship, Drug; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D066298:In Vitro Techniques; D031334:Melissa / Q000737:chemistry; D031341:Origanum / Q000737:chemistry; D010179:Pancreas / Q000201:enzymology; D010636:Phenols / Q000494:pharmacology; D010936:Plant Extracts / Q000494:pharmacology; D013552:Swine; D000097123:Rosmarinic Acid
D000681:Amylases; D002934:Cinnamates; D053630:Depsides; D004791:Enzyme Inhibitors; D010636:Phenols; D010936:Plant Extracts; D000097123:Rosmarinic Acid