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Open AccessArticle

Characterization of Maltase and Sucrase Inhibitory Constituents from Rhodiola crenulata

by Wen-Tai Li 1,†, Yu-Hsuan Chuang 2,† and Jung-Feng Hsieh 2,*
1
National Research Institute of Chinese Medicine, Ministry of Health and Welfare, Taipei 11221, Taiwan
2
Department of Food Science, Fu Jen Catholic University, Taipei 242, Taiwan
*
Author to whom correspondence should be addressed.
These authors contributed equally to the work.
Foods 2019, 8(11), 540; https://doi.org/10.3390/foods8110540
Received: 29 September 2019 / Revised: 25 October 2019 / Accepted: 31 October 2019 / Published: 2 November 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
The inhibitory properties of epicatechin-(4β,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 (IC50) values for maltase were as follows: B2-3’-O-gallate (1.73 ± 1.37 μM), ECG (3.64 ± 2.99 μM), and EC (6.25 ± 1.84 μM). Inhibition kinetic assays revealed the inhibition constants (Ki) of the mixed-competitive inhibitors of maltase, as follows: B2-3’-O-gallate (1.99 ± 0.02 μM), ECG (3.14 ± 0.04 μM), and EC (7.02 ± 0.26 μM). These compounds also showed a strong inhibitory activity toward sucrase, and the IC50 values of B2-3’-O-gallate, ECG, and EC were 6.91 ± 3.41, 18.27 ± 3.99, and 18.91 ± 3.66 μM, respectively. Inhibition kinetic assays revealed the inhibition constants (Ki) of the mixed-competitive inhibitors of sucrase as follows: B2-3’-O-gallate (6.05 ± 0.04 μM), ECG (8.58 ± 0.08 μM), and EC (13.72 ± 0.15 μM). Overall, these results suggest that B2-3’-O-gallate, ECG, and EC are potent maltase and sucrase inhibitors. View Full-Text
Keywords: maltase; sucrase; inhibitor; inhibition kinetics assay; Rhodiola crenulata maltase; sucrase; inhibitor; inhibition kinetics assay; Rhodiola crenulata
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MDPI and ACS Style

Li, W.-T.; Chuang, Y.-H.; Hsieh, J.-F. Characterization of Maltase and Sucrase Inhibitory Constituents from Rhodiola crenulata. Foods 2019, 8, 540.

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