Inhibition of α-amylase and amyloglucosidase by nanocrystalline cellulose and spectroscopic analysis of their binding interaction mechanism

Abstract In this study, the inhibitory effects of nanocrystalline cellulose at two different sizes (NCC1 and NCC2), an extract of microcrystalline cellulose (MCC), on α-amylase and amyloglucosidase were evaluated by means of enzymatic inhibition bioassay, fluorescence and circular dichroism (CD) spectroscopies. Among the particle sizes, NCC2 exhibited the highest inhibitory activity against α-amylase (IC 50 11.36 mg/mL) and amyloglucosidase (12.60 mg/mL), and exhibited linear relationship with NCCs surface area (R 2  > 0.9). Consequently, the presence of the cellulose in starch-protein food model system significantly (p