Characterization of a Novel Legumin α-Amylase Inhibitor from Chickpea (Cicer arietinum L.) Seeds

Xiaoyan HAO; Jiangui LI; Qinghua SHI; Jusong ZHANG; Xiaoling HE; Hao MA

doi:10.1271/bbb.80776

Biochemistry & Molecular Biology Notes

Characterization of a Novel Legumin α-Amylase Inhibitor from Chickpea (Cicer arietinum L.) Seeds

Xiaoyan HAO, Jiangui LI, Qinghua SHI, Jusong ZHANG, Xiaoling HE, Hao MA

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Keywords: chickpea, α-amylase inhibitor, inhibitory activity, amino acid sequence

JOURNAL FREE ACCESS

2009 Volume 73 Issue 5 Pages 1200-1202

DOI https://doi.org/10.1271/bbb.80776

View "Advance Publication" version (May 7, 2009).

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Abstract

A proteinaceous α-amylase inhibitor (CLAI) was purified from Cicer arietinum seeds. It had a molecular mass of 25.947 kDa and inhibited α-amylases from plants and mammals. Analysis of the amino acid sequence of a polypeptide from CLAI showed that it was different from other known α-amylase inhibitors, but had high identity to legumins from Cicer arietinum (100%) and Vicia faba var. minor (90%).

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