Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase.

In this work, holocellulose nanocrystals (CNCs) were isolated from burdock insoluble dietary fiber (IDF) by enzymatic hydrolysis and ultrasonic treatment and their inhibitory effects against α-amylase and α-glucosidase were investigated. The hydrodynamic diameter of CNCs decreased from about 600 to 200 nm with increasing sonication time, accompanied by an improvement in cellulose and glucose contents. Steady-state fluorescence studies suggested that static complexes were formed between CNCs and α-amylase or α-glucosidase a spontaneous and endothermic approach, which was driven by both hydrophobic interactions and hydrogen bonding. The median inhibitory concentration (IC) values of CNCs against the tested enzymes were positively correlated with their size, and non-competitive and mixed types of inhibition were detected using the Lineweaver-Burk plots. During the simulated digestion, the inclusion of burdock CNCs obviously retarded the starch hydrolysis in both dose- and size-dependent manners, suggesting their potential in blocking the postprandial serum glucose upsurge.