Inhibitory effects of chlorophylls and its derivative on starch digestion in vitro.

Xiao Wang, Zhaotian Yang, Suxia Shen, Xingyu Ji, Fang Chen, Xiaojun Liao, Haifeng Zhang, Yan Zhang

Food chemistry 2023 Jul 01

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Chlorophylls (Chls) have been shown to help regulate blood glucose levels. In this study, the effects of Chls and its derivative, pheophytin a (Phe a), on starch digestion in vitro were investigated. Chls significantly decreased starch hydrolysis while increasing resistant starch content (p < 0.05). SEM revealed that Chls either existed in free form or was absorbed and embedded on the surface of starch granules. Spectroscopic analysis and molecular docking demonstrated that Chls had a dual effect: (1) the phytol chain of Chls formed a double helix structure with starch, which may hinder the starch-enzyme contacts; and (2) the porphyrin ring of Chls interacted with amino acid residues of α-amylase and α-glucosidase to change the characteristics of enzymes, thereby inhibiting their activities. The investigation may serve as motivation for developing healthful starchy foods rich in Chls and enhancing the selection of foods for diabetics and hyperglycemias. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Xiao Wang, Zhaotian Yang, Suxia Shen, Xingyu Ji, Fang Chen, Xiaojun Liao, Haifeng Zhang, Yan Zhang. Inhibitory effects of chlorophylls and its derivative on starch digestion in vitro. Food chemistry. 2023 Jul 01;413:135377