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Phytochemical content, antioxidant activity, and enzyme inhibition effect of Salvia eriophora Boiss. & Kotschy against acetylcholinesterase, α‐amylase, butyrylcholinesterase, and α‐glycosidase enzymes

Journal of food biochemistry, 2019-03, Vol.43 (3), p.e12776-n/a

2019

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Structural basis for the recognition of α‐1,6‐branched α‐glucan by GH13_47 α‐amylase from Rhodothermus marinus

Proteins, structure, function, and bioinformatics, 2024-08, Vol.92 (8), p.984-997

2024

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Salinity Inhibits Rice Seed Germination by Reducing α-Amylase Activity via Decreased Bioactive Gibberellin Content

Frontiers in plant science, 2018-03, Vol.9, p.275-275

2018

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Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

Trends in food science & technology, 2020-10, Vol.104, p.190-207

2020

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Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation

Food hydrocolloids, 2022-03, Vol.124, p.107256, Article 107256

2022

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Directed evolution of a bacterial α‐amylase: Toward enhanced pH‐performance and higher specific activity

Protein science, 2003-10, Vol.12 (10), p.2141-2149

2003

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Allosteric mechanism of synergistic effect in α- and β-amylase mixtures

International journal of biological macromolecules, 2024-09, p.135653, Article 135653

2024

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A biotechnological approach to directly assess the impact of elevated endogenous α‐amylase on Asian white‐salted noodle quality

Starch - Stärke, 2018-01, Vol.70 (1-2), p.n/a

2018

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Measurement of Starch: Critical Evaluation of Current Methodology

Starch - Stärke, 2019-01, Vol.71 (1-2), p.n/a

2019

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Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α‐glucosidase and α‐amylase through in vitro and in silico studies

Journal of the science of food and agriculture, 2022-11, Vol.102 (14), p.6718-6726

2022

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Caffeic and chlorogenic acids inhibit key enzymes linked to type 2 diabetes (in vitro): a comparative study

Journal of basic and clinical physiology and pharmacology, 2015-03, Vol.26 (2), p.165-170

2015

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Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase

Food chemistry, 2022-09, Vol.388, p.133047-133047, Article 133047

2022

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Physicochemical characterisation and α‐amylase inhibitory activity of tea polysaccharides under simulated salivary, gastric and intestinal conditions

International journal of food science & technology, 2018-02, Vol.53 (2), p.423-429

2018

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Refining of vegetable waste to renewable sugars for ethanol production: Depolymerization andfermentation optimization

Bioresource technology, 2021-11, Vol.340, p.125650-125650, Article 125650

2021

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Exploring antioxidant activities and inhibitory effects against α‐amylase and α‐glucosidase of Elaeocarpus braceanus fruits: insights into mechanisms by molecular docking and molecular dynamics

International journal of food science & technology, 2024-01, Vol.59 (1), p.343-355

2024

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In Vitro Evaluation of the Anti-Diabetic Potential of Aqueous Acetone Helichrysum petiolare Extract (AAHPE) with Molecular Docking Relevance in Diabetes Mellitus

Molecules (Basel, Switzerland), 2021-12, Vol.27 (1), p.155

2021

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Inhibition of the in vitro activities of α‐amylase, α‐glucosidase and pancreatic lipase by yellow field pea (Pisum sativum L.) protein hydrolysates

International journal of food science & technology, 2019-06, Vol.54 (6), p.2021-2034

2019

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Identification of the effective α-amylase inhibitors from Dalbergia odorifera: Virtual screening, spectroscopy, molecular docking, and molecular dynamic simulation

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2022-11, Vol.280, p.121448, Article 121448

2022

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Effect of kidney bean extract on phytohaemagglutinin activity, functional properties, and the estimated glycaemic index in‐vitro

International journal of food science & technology, 2023-06, Vol.58 (6), p.3469-3477

2023

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The structure of the AliC GH13 α‐amylase from Alicyclobacillus sp. reveals the accommodation of starch branching points in the α‐amylase family

Acta crystallographica. Section D, Biological crystallography., 2019-01, Vol.75 (1), p.1-7

2019

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A dissolving microneedle patch for Antibiotic/Enzymolysis/Photothermal triple therapy against bacteria and their biofilms

Chemical engineering journal (Lausanne, Switzerland : 1996), 2022-06, Vol.437, p.135475, Article 135475

2022

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Inhibitory activities of kaempferol, galangin, carnosic acid and polydatin against glycation and α‐amylase and α‐glucosidase enzymes

International journal of food science & technology, 2018-03, Vol.53 (3), p.755-766

2018

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Unveiling α-Amylase Inhibition: A Bioinformatics Perspective on Peptide Properties and Amino Acid Contributions

Journal of molecular structure, 2024-06, Vol.1305, p.137768, Article 137768

2024

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Purification and characterisation of thermostable α-amylases from microbial sources

Bioresources, 2020-02, Vol.15 (1), p.2005-2029

2020

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Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking

Food hydrocolloids, 2023-05, Vol.139, p.108524, Article 108524

2023

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Phytochemical content, antioxidant activity, and enzyme inhibition effect of Salvia eriophora Boiss. & Kotschy against acetylcholinesterase, α‐amylase, butyrylcholinesterase, and α‐glycosidase enzymes

Structural basis for the recognition of α‐1,6‐branched α‐glucan by GH13_47 α‐amylase from Rhodothermus marinus

Salinity Inhibits Rice Seed Germination by Reducing α-Amylase Activity via Decreased Bioactive Gibberellin Content

Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation

Directed evolution of a bacterial α‐amylase: Toward enhanced pH‐performance and higher specific activity

Allosteric mechanism of synergistic effect in α- and β-amylase mixtures

A biotechnological approach to directly assess the impact of elevated endogenous α‐amylase on Asian white‐salted noodle quality

Measurement of Starch: Critical Evaluation of Current Methodology

Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α‐glucosidase and α‐amylase through in vitro and in silico studies

Caffeic and chlorogenic acids inhibit key enzymes linked to type 2 diabetes (in vitro): a comparative study

Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase

Physicochemical characterisation and α‐amylase inhibitory activity of tea polysaccharides under simulated salivary, gastric and intestinal conditions

Refining of vegetable waste to renewable sugars for ethanol production: Depolymerization andfermentation optimization

Exploring antioxidant activities and inhibitory effects against α‐amylase and α‐glucosidase of Elaeocarpus braceanus fruits: insights into mechanisms by molecular docking and molecular dynamics

In Vitro Evaluation of the Anti-Diabetic Potential of Aqueous Acetone Helichrysum petiolare Extract (AAHPE) with Molecular Docking Relevance in Diabetes Mellitus

Inhibition of the in vitro activities of α‐amylase, α‐glucosidase and pancreatic lipase by yellow field pea (Pisum sativum L.) protein hydrolysates

Identification of the effective α-amylase inhibitors from Dalbergia odorifera: Virtual screening, spectroscopy, molecular docking, and molecular dynamic simulation

Effect of kidney bean extract on phytohaemagglutinin activity, functional properties, and the estimated glycaemic index in‐vitro

The structure of the AliC GH13 α‐amylase from Alicyclobacillus sp. reveals the accommodation of starch branching points in the α‐amylase family

A dissolving microneedle patch for Antibiotic/Enzymolysis/Photothermal triple therapy against bacteria and their biofilms

Inhibitory activities of kaempferol, galangin, carnosic acid and polydatin against glycation and α‐amylase and α‐glucosidase enzymes

Unveiling α-Amylase Inhibition: A Bioinformatics Perspective on Peptide Properties and Amino Acid Contributions

Purification and characterisation of thermostable α-amylases from microbial sources

Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking

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