Inhibition of cyclodextrins on α-galactosidase.
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.
School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: yaodi19900420@163.com.
Di
D
Yao
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.
Zhenzhou
Z
Zhu
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.
Hongyan
H
Cai
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.
Xuan
X
Chen
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.
Wei
W
Sun
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.
Francisco J
FJ
Barba
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.
Fang
F
Li
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.
Wangyang
W
Shen
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.
Wenping
W
Ding
D002942:Circular Dichroism; D003505:Cyclodextrins / Q000737:chemistry* / Q000494:pharmacology*; D006860:Hydrogen Bonding; D009682:Magnetic Resonance Spectroscopy; D013696:Temperature; D000519:alpha-Galactosidase / Q000037:antagonists & inhibitors*
D003505:Cyclodextrins; D000519:alpha-Galactosidase
cyclodextrin; inhibition; α-Galactosidase