Inhibition of α-glucosidase and α-amylase by flavonoid glycosides from Lu'an GuaPian tea: molecular docking and interaction mechanism

Food and Function

Volumn 9, Issue 8, 2018, Pages 4173-4183

  Hua, Fang ^a,b   Zhou, Peng ^c   Wu, Hao Yue ^a   Chu, Gang Xiu ^a   Xie, Zhong Wen ^a   Bao, Guan Hu ^a  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b Key Laboratory of Building Structure of Anhui Colleges and Universities   (China)

^c ANHUI UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROGEN; HYDROGEN BONDS; MOLECULAR MODELING; SUGARS; VAN DER WAALS FORCES;

ALPHA-AMYLASE INHIBITIONS; FLAVONOID GLYCOSIDES; FLUORESCENCE SPECTROMETRY; INHIBITORY MECHANISM; INTERACTION MECHANISMS; INTRINSIC FLUORESCENCE; SPONTANEOUS FORMATION; TYPE 2 DIABETES MELLITUS;

FLAVONOIDS;

ALPHA GLUCOSIDASE; AMYLASE; GLYCOSIDASE INHIBITOR; GLYCOSIDE; PROTEIN BINDING;

ANTAGONISTS AND INHIBITORS; CAMELLIA SINENSIS; CHEMICAL STRUCTURE; CHEMISTRY; METABOLISM; MOLECULAR DOCKING; SPECTROFLUOROMETRY; STRUCTURE ACTIVITY RELATION; TEA;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; CAMELLIA SINENSIS; GLYCOSIDE HYDROLASE INHIBITORS; GLYCOSIDES; MOLECULAR DOCKING SIMULATION; MOLECULAR STRUCTURE; PROTEIN BINDING; SPECTROMETRY, FLUORESCENCE; STRUCTURE-ACTIVITY RELATIONSHIP; TEA;

EID: 85051965896     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c8fo00562a     Document Type: Article

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