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Investigation of the interaction for three Citrus flavonoids and α-amylase by surface plasmon resonance

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成果类型:
期刊论文
作者:
Liu, Xia*;Luo, Fang;Li, Pao;She, Yin;Gao, Wanru
通讯作者:
Liu, Xia
作者机构:
[She, Yin; Luo, Fang; Gao, Wanru; Liu, Xia; Li, Pao] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
[Liu, Xia] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构:
[Liu, Xia] H
Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
语种:
英文
关键词:
*Acarbose (PubChem CID: 122172882);*Atrazine (PubChem CID: 2256);*Citrus flavonoids;*DPPH;*Hesperidin (PubChem CID: 10621);*Interaction;*Naringin (PubChem CID: 442428);*Neohesperidin (PubChem CID: 442439);*Surface plasmon resonance biosensor;*alpha-Amylase
期刊:
Food Research International
ISSN:
0963-9969
年:
2017
卷:
97
页码:
1-6
基金类别:
National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31671931]; Hunan Provincial Natural Science Foundation of ChinaNatural Science Foundation of Hunan Province [2015JJ3077]; "1515" talent cultivation plan of Hunan Agricultural University
机构署名:
本校为第一且通讯机构
院系归属:
食品科学技术学院
摘要:
Flavonoids, a class of natural drugs with broad biological activity, exhibit inhibitory effect on α-amylase. Citrus peel is a good source of flavonoids. The real-time interactions between three Citrus flavonoids (naringin, neohesperidin, hesperidin) and α-amylase were investigated by surface plasmon resonance biosensor, and were compared with the α-amylase inhibitors, acarbose. These results showed the binding affinities of naringin, neohesperidin and hesperidin with α-amylase reach the highest at pH6 with KD values of 2.27±0.18mM, 3.09±0...

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