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<p>To address the issue of reducing the digestibility of starches, ferulic acid (FA) was used to study its inhibition on α-amylase and α-glucosidase activities. FA was found to exhibit a mixed inhibition model on α-amylase (half maximum inhibitory concentration (IC<sub>50</sub>) = 3.8&#xa0;mg/mL), and a non-competitive inhibition model on α-glucosidase (IC<sub>50</sub> = 2.1&#xa0;mg/mL). Ultraviolet and fluorescence spectroscopy analyses revealed that FA altered the microstructure of these enzymes and decreased their hydrophobicity. The in vitro digestibility showed that incorporating 4% FA increased resistant starch and decreased rapidly digestible starch in rice starch, waxy rice starch, potato starch, and pea starch, which varied in amylose content and crystal types. FA exhibited higher inhibition on starch digestibility with higher amylose content. Compared to the A-type starches, FA had stronger effects on the B- and C-type starches. This study improved our comprehension of how polyphenols inhibit starch digestibility in various starchy foods.</p>

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Inhibition of ferulic acid on amylase activity and in vitro digestibility of different types of starch

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • Peng Liu,
  • Yihan Zhou,
  • Mengyu Liu,
  • Yanwen Wu,
  • Jie Ouyang

摘要

To address the issue of reducing the digestibility of starches, ferulic acid (FA) was used to study its inhibition on α-amylase and α-glucosidase activities. FA was found to exhibit a mixed inhibition model on α-amylase (half maximum inhibitory concentration (IC50) = 3.8 mg/mL), and a non-competitive inhibition model on α-glucosidase (IC50 = 2.1 mg/mL). Ultraviolet and fluorescence spectroscopy analyses revealed that FA altered the microstructure of these enzymes and decreased their hydrophobicity. The in vitro digestibility showed that incorporating 4% FA increased resistant starch and decreased rapidly digestible starch in rice starch, waxy rice starch, potato starch, and pea starch, which varied in amylose content and crystal types. FA exhibited higher inhibition on starch digestibility with higher amylose content. Compared to the A-type starches, FA had stronger effects on the B- and C-type starches. This study improved our comprehension of how polyphenols inhibit starch digestibility in various starchy foods.