Acessibilidade / Reportar erro
Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.123421   copy

Mechanism of inhibition of α-glucosidase activity by bavachalcone

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Bavachalcone is an important active component of the traditional Chinese medicine Fructus Psoraleae. The inhibitory effect of bavachalcone on α-glucosidase activity is reported for the first time and the mechanism elucidated by molecular docking. The inhibition of α-glucosidase by bavachalcone (IC50 15.35 ± 0.57 μg/mL) was significantly superior to acarbose (IC50 2.77 ± 0.09 mg/mL). Inhibition type was mixed competitive and non-competitive. Molecular docking suggested this inhibition stems from hydrogen bonds formed with the trp391, arg428, and trp710 residues of α-glucosidase.

Keywords:
bavachalcone; α-glucosidase; inhibition mechanism; fluorescence spectroscopy; molecular docking

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br
Acompanhe os números deste periódico no seu leitor de RSS