In vitro and molecular modeling insights into α-amylase inhibition by tamarind seed-derived trypsin inhibitor: Implications for hyperglycemic control.

ABSTRACT: Inhibitors of enzymes involved in carbohydrate digestion may be a potential option for glycemic control in Diabetes Mellitus. This study aimed to evaluate the effect of the trypsin inhibitor isolated from tamarind seed (Tamarindus indica L.) (TTI) on α-amylase. After confirmation of the obtaining and characterization of the TTI, the in vitro inhibitory activity of the TTI against α-amylase was analyzed. The interaction of the modeled structures' theoretical TTI (TTIp 56/287) and five of its derived peptides with α-amylase was also evaluated in silico using Docking and Molecular Dynamics, and their functional properties were examined. The Interaction Potential Energy (IPE) and the main interactions of the peptide-α-amylase complex were described using three-dimensional representations. TTI

SUBMITTER: de Souza LAL 

PROVIDER: S-EPMC12478930 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature