Biology:Alpha amylase inhibitor
| A_amylase_inhib | |||||||||
|---|---|---|---|---|---|---|---|---|---|
 crystal structure determination, refinement and the molecular model of the alpha-amylase inhibitor hoe-467a | |||||||||
| Identifiers | |||||||||
| Symbol | A_amylase_inhib | ||||||||
| Pfam | PF01356 | ||||||||
| InterPro | IPR000833 | ||||||||
| SCOP2 | 1hoe / SCOPe / SUPFAM | ||||||||
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In molecular biology, alpha-amylase inhibitor (or α-...) is a protein family which inhibits mammalian alpha-amylases specifically, by forming a tight stoichiometric 1:1 complex with alpha-amylase. This family of inhibitors has no action on plant and microbial alpha amylases.
They are found in raw plants/herbs such as cinnamon and bacteria (containing the inhibitor acarbose).[1][2]
A crystal structure has been determined for tendamistat, the 74-amino acid inhibitor produced by Streptomyces tendae that targets a wide range of mammalian alpha-amylases.[3] The binding of tendamistat to alpha-amylase leads to the steric blockage of the active site of the enzyme. The crystal structure of tendamistat revealed an immunoglobulin-like fold that could potentially adopt multiple conformations. Such molecular flexibility could enable an induced-fit type of binding that would both optimise binding and allow broad target specificity.[citation needed]
Clinical use
The intake of a single dose of alpha-amylase inhibitor before a meal containing complex carbohydrates clearly suppresses the glucose spike and may decrease the postprandial hyperglycemia (higher than 140 mg/dL; >7.8 mmol/L) in patients with type II diabetes.[1] This ability is observed in the native/raw state of the alpha-amylase inhibitor; however, its consumption inside a meal that undergo heating (baking, frying or cooking/boiling) is expected to blunt its property to decrease the activity of carbohydrate digesting enzymes.[4][1]
Formulation
The benefits of alpha-amylase and alpha-glucosidase inhibitors on health were shown to be stronger when the powder is consumed orally dissolved in water as a beverage in comparison to its intake as ordinary hard gelatin capsules.[1]
See also
References
- ↑ 1.0 1.1 1.2 1.3 Moreira, Fernanda Duarte; Reis, Caio Eduardo Gonçalves; Gallassi, Andrea Donatti; Moreira, Daniel Carneiro; Welker, Alexis Fonseca (2024-10-09). Dardari, Dured. ed. "Suppression of the postprandial hyperglycemia in patients with type 2 diabetes by a raw medicinal herb powder is weakened when consumed in ordinary hard gelatin capsules: A randomized crossover clinical trial" (in en). PLOS ONE 19 (10). doi:10.1371/journal.pone.0311501. ISSN 1932-6203. PMID 39383145.
- ↑ Hayward, Nicholas J.; McDougall, Gordon J.; Farag, Sara; Allwood, J. William; Austin, Ceri; Campbell, Fiona; Horgan, Graham; Ranawana, Viren (December 2019). "Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion" (in en). Plant Foods for Human Nutrition 74 (4): 544–552. doi:10.1007/s11130-019-00760-8. ISSN 0921-9668. PMID 31372918.
- ↑ "Structure of the alpha-amylase inhibitor tendamistat at 0.93 A". Acta Crystallogr. D 59 (Pt 10): 1737–43. October 2003. doi:10.1107/S0907444903015828. PMID 14501112.
- ↑ Mulimani, V. H.; Supriya, D. (September 1993). "Effect of heat treatments on alpha-amylase inhibitor activity in sorghum (Sorghum bicolour L.)" (in en). Plant Foods for Human Nutrition 44 (2): 181–186. doi:10.1007/BF01088383. ISSN 0921-9668. PMID 8378275. http://link.springer.com/10.1007/BF01088383.
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