Progress in Understanding of the Interaction between Walnut Polyphenols and Alpha-Amylase

doi:10.7506/spkx1002-6630-201419065

Abstract

Abstract:

Walnut kernels contain abundant polyphenols such as gallic acid, caffeic acid, and quercetin. These polyphenols
have anti-oxidant, anti-inflammatory, anti-tumor, and other biological activities. Some phenolic compounds including
vanillic acid, chlorogenic acid, gallic acid, quercetin, and rutin individually inhibit α-amylase activity by 2%–70% or exert
a synergistic inhibitory effect. The activity of α-amylase is enhanced by polyphenols through hydroxylation but inhibited
through methylation or methoxylation. The inhibitory effect of glycosylation on α-amylase depends on conjugation sites and
type of sugar moieties.

Key words: walnut polyphenols, α-amylase, interaction, structure-activity relationship

CLC Number:

R151.41

LU Qiu, CHEN Chao-yin, ZHAO Sheng-lan. Progress in Understanding of the Interaction between Walnut Polyphenols and Alpha-Amylase[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201419065.

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Progress in Understanding of the Interaction between Walnut Polyphenols and Alpha-Amylase

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