Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Inhibitory effect of α-cyclodextrin on α-amylase activity

Min Wang¹, Qingsong Gou¹, Lingyi Liu^1,2 , Zhan Wang^1,2, Zhenzhou Zhu^1,2, Fang Li^1,2, Wei Zhang^1,2, Wangyang Shen^1,2

¹College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; ²Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430023, Hubei, PR China.

For correspondence:- Lingyi Liu Email: liulingyi607@zju.edu.cn

Accepted: 14 June 2018 Published: 28 July 2018

Citation: Wang M, Gou Q, Liu L, Wang Z, Zhu Z, Li F, et al. Inhibitory effect of α-cyclodextrin on α-amylase activity. Trop J Pharm Res 2018; 17(7):1385-1389 doi: 10.4314/tjpr.v17i7.23

© 2018 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

Purpose: To explore the effect of α-cyclodextrin on the activity of α-amylase with a view to expanding its application range.

Methods: The concentration of α-cyclodextrin, temperature, pH and interaction time were used as single factors to explore the influence of α-cyclodextrin on the activity of α-amylase and endogenous fluorescence in the enzyme system.

Results: The results showed that the concentration, time, pH and temperature affect the interaction of them. The most obvious conditions for inhibition of α-amylase activity are as follows: 10 mmol/L concentration of α-cyclodextrin, pH 6.9, duration of 120 min and temperature at 55 ^oC. In addition, the fluorescence intensity of α-amylase changed as a result of the addition of α-cyclodextrin.

Conclusion: The activity of α-amylase can be inhibited by α-cyclodextrin. At the same time, the addition of α-cyclodextrin will lead to the transfer of tryptophan group in α-amylase, which cause the change of microenvironment and changes the endogenous fluorescence intensity of α-amylase.

Keywords: α-Cyclodextrin, α-Amylase, Fluorescence intensity, Inhibition