A Lectin from   S   patholobus parviflorus  Inhibits   A   spergillus flavus α ‐Amylase: Enzyme Kinetics and Thermodynamic Studies | Zendy

Tintu Ignatius | Zendy; Abhilash Joseph | Zendy; Dileep Kalarickal V. | Zendy; Augustine Anu | Zendy; Haridas Madathilkovilakath | Zendy; Sadasivan Chittalakkottu | Zendy

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A Lectin from S patholobus parviflorus Inhibits A spergillus flavus α ‐Amylase: Enzyme Kinetics and Thermodynamic Studies

Author(s) -

Tintu Ignatius,

Abhilash Joseph,

Dileep Kalarickal V.,

Augustine Anu,

Haridas Madathilkovilakath,

Sadasivan Chittalakkottu

Publication year - 2014

Publication title -

chemical biology and drug design

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.59

H-Index - 77

eISSN - 1747-0285

pISSN - 1747-0277

DOI - 10.1111/cbdd.12291

Subject(s) - aspergillus flavus , enzyme , biochemistry , chemistry , aflatoxin , enzyme kinetics , lectin , amylase , isothermal titration calorimetry , kinetics , microbiology and biotechnology , biology , food science , active site , physics , quantum mechanics

Aspergillus flavus is a commonly found fungal pathogen which produces structurally related and highly toxic secondary metabolites, aflatoxins. It has been proposed that α ‐amylase inhibitors may limit the ability of the fungus to produce aflatoxins. Hence, this enzyme is a potent target for the development of antifungal agents. In this study, it was found that Spatholobus parviflorus seed lectin ( SPL ) can inhibit the growth of A. flavus with a MIC value of 1.5 mg/mL. The enzyme kinetics, molecular modeling and isothermal titration calorimetric studies suggest that SPL can inhibit α ‐amylase with K i value of 0.0042 m m . Hence, it is suggested that the antifungal activity of SPL might be partly due to its ability to inhibit the enzyme α ‐amylase.

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