In vitro inhibitory effects of Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins on pancreatic α-amylase and their interaction
Mengting Wang, Jianchu Chen, Xingqian Ye, Donghong Liu
Topics & Concepts
ChemistryAmylaseFluorescenceQuenching (fluorescence)ProanthocyanidinCircular dichroismHydrogen bondHydrophobic effectBiophysicsIC50BiochemistryIn vitroStereochemistryEnzymeMoleculeOrganic chemistryPolyphenolAntioxidantBiologyPhysicsQuantum mechanicsNatural Antidiabetic Agents StudiesProtein Interaction Studies and Fluorescence AnalysisEnzyme Production and Characterization