Inhibitory Effect of 0.19  -Amylase Inhibitor from Wheat Kernel on the Activity of Porcine Pancreas  -Amylase and Its Thermal Stability

DOI PDF Web Site PubMed 被引用文献13件 参考文献34件
  • Oneda Hiroshi
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
  • Lee Seungjae
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
  • Inouye Kuniyo
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

書誌事項

タイトル別名
  • Inhibitory Effect of 0.19 α-Amylase Inhibitor from Wheat Kernel on the Activity of Porcine Pancreas α-Amylase and Its Thermal Stability
  • Inhibitory Effect of 0 19 アルファ Amylase Inhibitor from Wheat Kernel on the Activity of Porcine Pancreas アルファ Amylase and Its Thermal Stability

この論文をさがす

説明

The inhibitory effect of 0.19 α-amylase inhibitor (0.19 AI) from wheat kernel on the porcine pancreas α-amylase (PPA)-catalyzed hydrolysis of p-nitrophenyl-α-D-maltoside (pNP-G2) was examined. 0.19 AI is a homodimer of 26.6 kDa with 13.3-kDa subunits under the conditions used. The elution behaviors in gel filtration HPLC of PPA and 0.19 AI indicated that a PPA molecule bound with a 0.19 AI molecule (homodimer) at a molar ratio of 1:1. 0.19 AI inhibited PPA activity in a competitive manner with an inhibitor constant, Ki, of 57.3 nM at pH 6.9, 30°C, and the binding between them was found to be endothermic and entropy-driven. The activation energy for the thermal inactivation of 0.19 AI was determined to be 87.0 kJ/mol, and the temperature, T50, giving 50% inactivation in a 30-min incubation at pH 6.9 was 88.1°C. The high inhibitory activity of 0.19 AI against PPA and its high thermal stability suggest its potential for use in the prevention and therapy of obesity and diabetes.

収録刊行物

被引用文献 (13)*注記

もっと見る

参考文献 (34)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ