Synthesis of theaflavin-3'-gallate oxidation products and their impact on α-amylase activity
Jiale An1, Keyu Zhao1, Yangping Ding1
1Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, Chongqing Technology Innovation Center of Breeding, College of Food Science, Southwest University, Chongqing, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China.
Abstract:
This study optimized the oxidation of theaflavin-3'-gallate (TF-3'-G), yielding two isolated products: theadibenzotropolone(TF-3'-G+EC) and theanaphthoquinone-3-gallate (TNQ-3-G). All compounds exhibited significant α-amylase inhibitory activity, with potency descending in the order: theadibenzotropolone(TF-3'-G+EC)>TNQ-3-G>TF-3'-G ≈ acarbose. IC50 analysis revealed that TNQ-3-G and theadibenzotropolone(TF-3'-G+EC) were over 2-fold and 5-fold more potent than acarbose, respectively. These findings provide a foundation for developing efficient and low-toxicity α-amylase inhibitors.
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