Растения как перспективные источники ингибиторов амилазы при разработке

© R.V. Kunakova
1
, R.A. Zaynullin
2
, E.K. Khusnutdinova
3
,
B.I. Yalaev
4
, E.P. Segura
5
, A.D. Ilyina
6
PLANTS AS A VALUABLE SOURCE OF AMYLASE INHIBITORS IN 
CREATING FUNCTIONAL FOODS FOR DIABETES PREVENTION
1,2
Ufa State University of Economics and Service,
145, ulitsa Chernyshevskogo, 
450078, Ufa, Russian Federation,
e-mail: [e-mail]
3 
Institute of Biochemistry and Genetics, 
71, prospekt Oktyabrya, 
450054 Ufa, Russian Federation,
e-mail: [e-mail] 
4 
Bashkir State University,
32, ulitsa Zaki Validi, 
450076, Ufa, Russian Federation,
e-mail: [e-mail]
5,6
Universidad Autónoma del Estado
de Coahuila,Boulevard V. Carranza 
and Jose Valdez Cardenas, Saltillo, 
25280, Coahuila, Mexico, 
e-mail: [e-mail]
The paper considers and summarizes the research results on 
medicinal plants as a source of 
α
-amylase inhibitors. It also describes the 
conclusions on the prospects for using such inhibitors to develop diabetes 
prevention and treatment strategies.
Medicinal plants are available and renewable natural resources 
for producing many functional foods and pharmaceutical preparations 
characterized by no adverse effects and the presence of multifaceted 
pharmacological properties, for instance, the capability to exert a 
beneficial effect on patients with diabetes mellitus. Enzyme kinetics 
and compounds screening capable of affecting the rate of enzymatic 
reactions are one of the highly advanced and promising research areas 
involved in a wide range of applications, including medicine, food industry 
and biotechnology. In many cases they are based on the regulation of 
enzymes, their activation and catalyst inhibition.
Thus, research combining already accumulated data on enzyme 
kinetics and biochemistry become topical today, and its development 
opens up new prospects for using them to improve technological 
processes and effective methods in the treatment of diseases associated 
with enzymatic metabolism. Alpha-amylase is used in a number of food 
processing technologies and as a target for treating some diseases. 
Therefore, identification and study of the regulators of the enzyme’s 
activity is of undoubted practical importance both in preventing diabetes 
and creating functional foods.
Key words: environmental genetics, enzymes, 
α
-amylase, 
micronutrients, hyperglycemia, insulin, diabetes, inhibitor, 
functiona l food

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2016, том 21, ¹ 1 (81)