{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T14:17:15Z","timestamp":1785507435066,"version":"3.56.0"},"reference-count":84,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T00:00:00Z","timestamp":1785456000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Haihe Laboratory of Modern Chinese Medicine","award":["25HHZYSS00029"],"award-info":[{"award-number":["25HHZYSS00029"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>\u03b1-Glucosidase inhibitors (AGIs) significantly regulate blood glucose by delaying carbohydrate digestion and slowing glucose absorption, thus playing a critical role in glycemic control. Structurally, dihydromyricetin (Unless otherwise stated, the term dihydromyricetin used throughout this manuscript refers to trans-(2R,3R)-(+)-dihydromyricetin.) differs from myricetin in that the C2=C3 double bond in the C-ring is saturated, resulting in a dihydroflavonol instead of a flavonol. This study investigated the inhibition mechanism of \u03b1-glucosidase by the C2=C3 double bond structure using a set of integrated and multi-perspective approaches combining enzyme kinetics, multi-spectroscopic methods, molecular docking, isothermal titration calorimetry (ITC), and surface plasmon resonance (SPR). Myricetin (IC50 = 13.648 \u00b1 0.157 \u03bcM) was found to be a more potent \u03b1-glucosidase inhibitor than dihydromyricetin (IC50 = 453.922 \u00b1 1.643 \u03bcM). Enzyme kinetics indicated that myricetin acted as a competitive inhibitor, whereas dihydromyricetin functioned as a non-competitive inhibitor. To further examine these interactions, multi-spectroscopic analysis demonstrated that binding of myricetin caused significant changes in the microenvironment around fluorescent amino acids (such as tyrosine and tryptophan) in \u03b1-glucosidase, resulting in slight unfolding of the enzyme structure. Additionally, molecular docking provided a detailed molecular perspective, identifying hydrogen bonding and hydrophobic interactions as the primary forces driving the binding of two flavonoids to \u03b1-glucosidase. Delving deeper into the binding mechanism, ITC analysis provided thermodynamic evidence that myricetin (KD = 6.215 \u00b1 0.022 \u03bcM) exhibited a stronger binding affinity to \u03b1-glucosidase than dihydromyricetin (KD = 232.648 \u00b1 1.236 \u03bcM), with both interactions being enthalpy-driven and primarily mediated by hydrogen bonds. Building on this, SPR analysis offered additional insights into the binding process, showing that myricetin not only had a higher binding affinity (KD = 3.416 \u00b1 0.015 \u03bcM) but also a faster association rate (ka = 1668 \u00b1 23 M\u22121 s\u22121) compared to dihydromyricetin (KD = 11.539 \u00b1 0.056 \u03bcM, ka = 339.7 \u00b1 17.1 M\u22121 s\u22121). In conclusion, this study demonstrated that the C2=C3 double bond plays a key role in enhancing \u03b1-glucosidase\/inhibitor interactions, providing a theoretical basis for the design of novel AGIs and proposing a new set of multi-perspective methods for elucidating these inhibition mechanisms.<\/jats:p>","DOI":"10.3390\/foods15152707","type":"journal-article","created":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T13:23:20Z","timestamp":1785504200000},"page":"2707","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Differential Inhibitory Mechanisms of Myricetin and Dihydromyricetin on \u03b1-Glucosidase: A Combined Molecular Docking, Isothermal Titration Calorimetry and Surface Plasmon Resonance Study"],"prefix":"10.3390","volume":"15","author":[{"given":"Zhaoqi","family":"Jiang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China"},{"name":"College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhan","family":"Wang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China"},{"name":"College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Litao","family":"Jiang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China"},{"name":"College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Chinese Medicine Modernization, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyang","family":"He","sequence":"additional","affiliation":[{"name":"Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meng","family":"Meng","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anjun","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9433-8915","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Chinese Medicine Modernization, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China"},{"name":"Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4226-6897","authenticated-orcid":false,"given":"Jiaping","family":"Zhou","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China"},{"name":"Research Centre of Modern Analytical Technology, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Lin, Y., Lin, H.-R., Yang, C.-S., Liaw, C.-C., Sung, P.-J., Kuo, Y.-H., Cheng, M.-J., and Chen, J.-J. 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