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

The impact of p-coumaric acid (p-CA) on alpha-amylase activity was investigated through multi-spectroscopic methods, enzymatic assays and molecular docking. UV-vis analysis suggests that the alpha-amylase-p-CA complex is stabilised by non-covalent bonds, with molecular docking suggesting that hydrogen bonding, 7C-7C stacking interactions and Van Der Waals forces are mainly responsible for ligand stabilisation within the active site of alpha-amylase. Fourier transform infrared (FTIR) and circular dichroism (CD) spectra showed that complex formation induced a reduction of alpha-helix and beta-sheet components in alpha-amylase, while enhancing disordered structures. Fluorescence quenching and Job plot results argue for significant interactions between alpha-amylase and p-CA, yielding a binding affinity of 2.57 x 10(4) M- 1 and a 1:1 binding stoichiometry. Thermostability of alpha-amylase was also impacted upon complexation, with increasing concentrations of p-CA reducing the thermal stability of alpha-amylase. p-CA showed a competitive inhibitory action on alpha-amylase activity, with the IC50 value calculated to be 3.09 mM, which is comparable to the 2.03 mM of the acarbose positive control. The findings provide a theoretical basis for potential application of p-CA in functional foods or as a nutraceutical.

Automated summary

The impact of p-coumaric acid (p-CA) on alpha-amylase activity was studied using various spectroscopic, enzymatic, and molecular docking methods. The results showed that the alpha-amylase-p-CA complex is stabilized by non-covalent bonds, primarily hydrogen bonding, stacking interactions, and Van Der Waals forces. Complex formation led to a decrease in alpha-helix and beta-sheet structures in alpha-amylase, while increasing the amount of disordered structures. The study also found that p-CA competitively inhibits alpha-amylase activity and reduces its thermal stability, suggesting a potential application in functional foods or as a nutraceutical.