Kinetics Study of the Polyphenolic Inhibition of Enterocytic Starch Digestion in The Small Intestine

Abstract

Starch is an abundant carbohydrate in our staple diet, consumed in various food sources. Its digestion plays an essential role in providing energy to the human body. It is a heterogenous polysaccharide composed of complex polymers, such as amylose and amylopectin, which are linear and branched homopolymers of monomeric glucose units, respectively. The digestion of starch to free glucose is called α-glucogenesis. This digestion plays an essential role in energy production, nutrient absorption, blood glucose level regulation and maintenance of insulin resistance. However, excessive and rapid digestion of starch can lead to adverse health effects, such as an abnormal increase in postprandial blood glucose level, which is associated with the development of chronic diseases such as diabetes and obesity. This paper aims to investigate the effects of different intermediary metabolites of starch digestion and their digestive regulation via inhibition using polyphenolic compounds. In recent years, the role of polyphenolic compounds, abundantly found in various plant-based foods, has gained attention due to their potential health benefits. Polyphenols have been shown to exhibit inhibitory effects on the key enzymes for starch digestion such as α-amylase and α-glucosidase, thus modulating starch digestion and affecting the postprandial glucose levels. However, the effectiveness of polyphenolic inhibition may vary depending on the type of starch involved in the digestion process. This study involves the simulation of metabolic pathways of soluble starch digestion and its subsequent hydrolysis to glucose by developing mathematical models using Rate Law kinetics and Michaelis-Menten equations of enzyme kinetics. The metabolites include malto-oligosaccharides which are formed through hydrolyzing enzymatic reactions. The rate kinetics of the formation of these metabolites and the competitive inhibition of the α-amylase by the polyphenols is systematically analyzed in the developed mathematical model. The results of the kinetic assay are graphically represented using MATLAB. Comparing the control and inhibition kinetic graphs, we can deduce that polyphenols, when in higher concentration, bind strongly to the enzymes in a competitive inhibition manner and thus reduce the rate of reaction drastically. This comparative analysis of the different intermediary metabolites of starch digestion and their response to polyphenolic inhibition will provide valuable insights into the potential mechanisms by which polyphenols modulate starch digestion. These findings may contribute in developing dietary strategies for managing postprandial glucose response and improving metabolic health. Furthermore, the study may aid in identifying specific intermediates on which the polyphenolic compounds can exhibit the most pronounced inhibitory effects, offering potential targets for future therapeutic interventions for diabetic patients.