Soluble polysaccharides decrease inhibitory activity of banana condensed tannins against porcine pancreatic lipase

Area of Science:

• Food science and nutrition
• Biochemistry
• Enzyme inhibition

Background:

• Dietary polyphenols, like banana condensed tannins (BCTs), can inhibit pancreatic lipase (PL), an enzyme crucial for fat digestion.
• Soluble polysaccharides (SPs) are common dietary components that may interact with polyphenols and enzymes.

Purpose of the Study:

• To investigate the effect of soluble polysaccharides (SPs) on the inhibition of pancreatic lipase (PL) by banana condensed tannins (BCTs).
• To elucidate the interaction mechanisms between BCTs, SPs, and PL.

Main Methods:

• Molecular docking simulations to predict binding interactions.
• Enzyme inhibition assays to determine IC50 values and inhibition types.
• Fluorescence quenching and circular dichroism spectroscopy to analyze enzyme structure changes.

Main Results:

• Molecular docking indicated strong non-covalent binding between BCTs, SPs, and PL.
• SPs reduced the inhibitory potency of BCTs on PL, increasing the IC50 values.
• The non-competitive inhibition of PL by BCTs remained unchanged in the presence of SPs.
• SPs alleviated structural changes in PL induced by BCTs.
• The interaction between BCTs and SPs, driven by non-covalent forces, underlies the observed effects.

Conclusions:

• Soluble polysaccharides can modulate the inhibitory effects of banana condensed tannins on pancreatic lipase.
• The findings highlight the importance of considering the interplay between dietary polyphenols and polysaccharides for their health implications.
• Understanding these interactions is key to maximizing the individual benefits of these compounds in the diet.