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Mechanistic behavior of fenugreek α-amylase on starch hydrolysis upon interaction with Hesperetin and Luteolin probed by multispectroscopic and in silico approaches.

Ranjana Das,Avinash Kumar,V. Singh,A. Kayastha,Chandan Singh

Published 2025 in Food Chemistry

ABSTRACT

Fortification of food products with bioactive flavonoids could help regulate postprandial glucose levels, offering a natural and dietary approach to managing type 2 diabetes. Herein, the inhibitory effect of flavonoids Luteolin and Hesperetin on fenugreek α-amylase was investigated. Results demonstrated that Luteolin exhibited stronger inhibitory effect with IC₅₀ value of 85.94 μM. Both inhibitors displayed mixed inhibition mechanisms, with Ki values of 27.64 ± 0.96 μM for Luteolin and 43.47 ± 1.37 μM for Hesperetin. A detailed interaction mechanism was investigated by fluorescence studies, Circular Dichroism, Fourier Transform-Infrared spectroscopy, Nuclear Magnetic Resonance spectroscopy, and Raman spectral analyses confirming modifications in the secondary structure and amide I band of enzyme upon ligand binding. Further validation by in silico studies suggested that Luteolin blocked substrate binding site and reduced α-amylase activity more effectively. Present study underscores promising role of flavonoid-based α-amylase inhibitors in developing nutritional formulations and therapeutic strategies for diabetes management.

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