%0 Journal Article
%T Characterization of Maltase and Sucrase Inhibitory Constituents from Rhodiola crenulata
%A Jung-Feng Hsieh
%A Wen-Tai Li
%A Yu-Hsuan Chuang
%J Foods | An Open Access Journal from MDPI
%D 2019
%R https://doi.org/10.3390/foods8110540
%X The inhibitory properties of epicatechin-(4 ¦Â,8)-epicatechingallate (B2-3¡¯ -O-gallate), epicatechin gallate (ECG), and epicatechin (EC) isolated from Rhodiola crenulata toward maltase and sucrase were investigated. The half-maximal inhibitory concentration (IC 50) values for maltase were as follows: B2-3¡¯- O-gallate (1.73 ¡À 1.37 ¦ÌM), ECG (3.64 ¡À 2.99 ¦ÌM), and EC (6.25 ¡À 1.84 ¦ÌM). Inhibition kinetic assays revealed the inhibition constants ( Ki) of the mixed-competitive inhibitors of maltase, as follows: B2-3¡¯- O-gallate (1.99 ¡À 0.02 ¦ÌM), ECG (3.14 ¡À 0.04 ¦ÌM), and EC (7.02 ¡À 0.26 ¦ÌM). These compounds also showed a strong inhibitory activity toward sucrase, and the IC 50 values of B2-3¡¯- O-gallate, ECG, and EC were 6.91 ¡À 3.41, 18.27 ¡À 3.99, and 18.91 ¡À 3.66 ¦ÌM, respectively. Inhibition kinetic assays revealed the inhibition constants ( Ki) of the mixed-competitive inhibitors of sucrase as follows: B2-3¡¯- O-gallate (6.05 ¡À 0.04 ¦ÌM), ECG (8.58 ¡À 0.08 ¦ÌM), and EC (13.72 ¡À 0.15 ¦ÌM). Overall, these results suggest that B2-3¡¯- O-gallate, ECG, and EC are potent maltase and sucrase inhibitors. View Full-Tex
%U https://www.mdpi.com/2304-8158/8/11/540