Bitter melon triterpenes work as insulin sensitizers and insulin substitutes in insulin-resistant cells

Chang, Ching‐Cheng; Chou, Chang‐Hung; Liao, Ming-Huei; Chen, Tz-Min; Cheng, Chao; Anggriani, Rista; Tsai, Chung-Pao; Tseng, Hsin-I; Cheng, Hsueh‐Ling

doi:10.1016/j.jff.2014.12.050

Cited by 44 publications

(24 citation statements)

References 52 publications

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“…Bitter melon possesses antioxidant, anti-tumour, anti-bacterial, anti-inflammatory, anti-viral, anti-obesity, anti-hypertension as well as antihyperglycaemic effects (Ahmad et al, 2012;Chen et al, 2012;Hsu, Fang, Liu, & Chen, 2013;. More recently, Chang et al (2015) found that the triterpenes 3β,25-dihydroxy-7β-methoxycucurbita-5,23(E)-diene and 3β,7β,25-trihydroxycucurbita-5,23(E)-dien-19-al isolated from bitter melon have insulin-sensitizing and insulin-substitution functions, which are correlated to their effects on inhibiting proteintyrosine phosphatase-1B (PTP-1B) and activating AMP-activated protein kinase (AMPK) inhibitor, respectively.…”

Section: Bitter Melonmentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,177

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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Section: Bitter Melonmentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,177

1,342

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“…Active principles exerting hypoglycemic effects have been found in M. charantia L., including triterpenoids, proteins, lipids, alkaloids, steroids, monoterpenes, lipids, phenolic compounds, inorganics [9,10]. Many research literatures have reported that cucurbitane-type triterpenoids and related glycosides in M. charantia L. are the major contributors to the anti-diabetic effects of this plant due to their high potency [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Separation of cucurbitane triterpenoids from bitter melon drinks and determination of partition coefficients using vortex-assisted dispersive liquid-phase microextraction followed by UHPLC analysis

Wang

Avula

et al. 2017

J. Sep. Sci.

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A rapid, effective method applying vortex-assisted liquid-liquid microextraction before ultra-high performance liquid chromatography with mass spectrometry and evaporative light scattering detection was developed for the analysis of four cucurbitane triterpenoids (momordicoside L, momordicoside K, momordicoside F , and 3β,7β,25-trihydroxy cucurbita-5,23(E)-dien-19-al) in bitter melon juices. Variables affecting the extraction efficiency including different extraction solvents, volume of extraction solvent, salt amount, acid condition, vortex speed and time were optimized thoroughly. Under the optimum conditions, precision was determined by the intra- and inter-day tests in a range of 1.1-5.7% and 2.9-4.0% (RSD), respectively, with recoveries between 95.7 and 106.1%. The calibration curves showed good linearity with square correlation coefficient of 0.9936-0.9991 (evaporative light scattering detection) and 0.9858-0.9989 (MS). The detection limits ranged from 0.8-1.9 ng/mL (MS) to 3-10 ng/mL (evaporative light scattering detection) for these compounds. Enrichment factors of four target compounds were between 27 and 63 times. The proposed method was also used to determine the apparent solvent/water partition coefficients of analytes within the range of 53-120. The developed method can effectively enrich and quantify cucurbitane triterpenoids from bitter melon drinks.

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“…e better antidiabetic potential can be attributed to the higher content of antioxidants in fermented MC juice. Bitter melon contains active components (charantin, triterpenoid, and p-polypeptides) that manage blood sugar level [1,41]. Charantin acts as an α-glucosidase inhibitor.…”

Section: Discussionmentioning

confidence: 99%

“…Charantin acts as an α-glucosidase inhibitor. Triterpenoids act as insulin sensitisers, and p-polypeptides act as insulin-mimetic, which can increase cellular glucose uptake and decrease insulin resistance [1,24,41]. Although there was a significant reduction, the administration of MC juice regarding glucose levels was inferior compared to the fermented one.…”

Section: Discussionmentioning

confidence: 99%

Probiotics Fermented Bitter Melon Juice as Promising Complementary Agent for Diabetes Type 2: Study on Animal Model

Hartajanie

Fatimah-Muis

et al. 2020

Journal of Nutrition and Metabolism

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Background and Aim. Bitter melon (Momordica charantia/MC) contains charantin that has antidiabetic properties as an α-glucosidase inhibitor and antioxidative properties. Lactic acid fermentation using Lactobacillus fermentum LLB3 increased its antioxidative properties. The study was aimed to analyse the difference of the treatment that influences blood glucose and SOD level before and after treatment compared to acarbose. Experimental procedure. A total of 24 male Sprague-Dawley rats were used. Diabetes type 2 was induced by a single dose (60 mg/kg) of streptozotocin (STZ) and 120 mg/kg of nicotinamide, intraperitoneally. Following three days of STZ induction, the animals were randomly divided into four groups. Groups 1, 2, 3, and 4 were given acarbose 40 mg/100 g feed, MC 10 ml/kg body weight, fermented MC 10 ml/kg body weight, and distilled water, respectively, for 28 days. Glucose and SOD values were measured by spectrophotometer and ELISA, respectively. The difference between pretest and posttest data was analysed using the pair t-test. Data were analysed using ANOVA and Tukey HSD for post hoc analysis. Level of significance was set at 0.05. Results. Fasting glucose and postprandial blood glucose were significantly decreased in groups given MC and fermented MC but not as low as those in the acarbose group (p<0.001). The value of SOD significantly increased in groups given MC and fermented MC but not as high as those in the acarbose groups (p<0.001). Conclusion. Although MC gave significant results in increasing SOD and lowering fasting as well as postprandial blood glucose, fermented MC was better than MC, and acarbose still gave the best results.

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Bitter melon triterpenes work as insulin sensitizers and insulin substitutes in insulin-resistant cells

Cited by 44 publications

References 52 publications

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Separation of cucurbitane triterpenoids from bitter melon drinks and determination of partition coefficients using vortex-assisted dispersive liquid-phase microextraction followed by UHPLC analysis

Probiotics Fermented Bitter Melon Juice as Promising Complementary Agent for Diabetes Type 2: Study on Animal Model

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