Inhibition of Human\nSalivary and Pancreatic α‑Amylase\nby Resveratrol Oligomers

A key strategy to\nmitigate postprandial hyperglycemia involves\ninhibiting α-amylases, which commence the starch digestion process\nin the gut. This study examined the inhibitory effects of resveratrol\nand stilbenoid tetramers, vaticanol B, (−)-hopeaphenol, and\nvatalbinoside A on human salivary and pancreatic α-amylases\nexperimentally and through molecular docking studies. Vaticanol B\ndemonstrated the most potent inhibition with IC<sub>50</sub> values\nof 5.3 ± 0.3 μM for salivary and 6.1 ± 0.5 μM\nfor pancreatic α-amylase (compared to acarbose with IC<sub>50</sub> values of 1.2 ± 0.1 μM and 0.5 ± 0.0 μM, respectively).\nKinetic analysis suggested a competitive inhibition mode for vaticanol\nB. Resveratrol and vatalbinoside A were poor inhibitors of human α-amylases,\nwhile (−)-hopeaphenol exhibited moderate inhibition. Molecular\ndocking supported the inhibition data, and several aspects of the\nstructural configurations explained the stronger inhibition exerted\nby vaticanol B. Overall, vaticanol B shows promise as a natural alternative\nto acarbose for inhibiting α-amylase.