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Trypsin is a kind of protease for digestion and food processing, whose activity can be inhibited by phenolic acids in plant foods. However, most reports explained the inhibitory difference of phenolic acids based on the number and position of substituent groups, which failed to reveal the comprehensive inhibitory mechanism. In this work, the inhibitory effects of 11 common phenolic acids on trypsin...
In this work, the inhibitory effects of tannic acid on the α-glucosidase and trypsin were systematically evaluated by comparing with the clinical diabetes healer acarbose and the soybean-derived trypsin inhibitor using fluorescence spectroscopy and enzymatic kinetics methods. We showed that the anti-α-glucosidase activity of tannic acid (IC50=0.44μg/mL) was higher than that of acarbose (IC50>0...
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