Characteristics of proanthocyanidins in leaves of Chamaecyparis obtusa var. formosana as strong α‐glucosidase inhibitors

Hsu, Chin-Hsien; Lin, Gong-Min; Lin, Hsiao‐Yun; Chang, Shang‐Tzen

doi:10.1002/jsfa.8894

Cited by 19 publications

(15 citation statements)

References 44 publications

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“…The IBPP fraction of the guarana powder has several oligomers bearing varying degrees of hydroxylation, thus providing different bond and interaction sites for the formation of the polyphenol-enzyme complex. Additionally, although afzelechin has never been identified in the SPP fraction of guarana powder, it was found to be present in the IBPP fraction and a recent study has shown a positive relationship between the proportion of dimers as well as the proportion of afzelechin extension units in proanthocyanidin fractions and their alpha-glucosidase inhibition capacity [71]. This difference between the SPP and IBPP composition may be an important factor for their effectiveness as alpha-glucosidase inhibitors.…”

Section: Insoluble-bound Phenolic Profilementioning

confidence: 98%

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Acdc

Soares

et al. 2020

Molecules

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The Brazilian Food Supplement Law recently recognized that guarana (Paullinia cupana) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is no literature addressing the presence of phenolic compounds in the fraction containing insoluble-bound compounds and its contribution in terms of alpha-glucosidase inhibition. The concentration of phenolic extracts released from the insoluble-bound fraction required to inhibit 50% of alpha-glucosidase (IC50) activity was 5.8-fold lower than that present in the soluble counterpart. Both fractions exhibited a mixed inhibition mode. Fourteen proanthocyanidins (dimers to tetramers) present in the insoluble-bound fraction were tentatively identified by MALDi-TOF-MS. Future studies aiming at increasing the concentration of the soluble counterpart are deemed necessary. The results presented here enhance the phenolic database of guarana and have a practical impact on the procurement of nutraceuticals and functional ingredients related to the prevention and/or management of type 2 diabetes. The Brazilian normative on food supplements has been recently revised. This study lends support to the future inclusion of guarana powder in the list of sources of proanthocyanidins for the industry of food supplements.

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Section: Insoluble-bound Phenolic Profilementioning

confidence: 98%

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Acdc

Soares

et al. 2020

Molecules

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“… 30 CoLE contained flavonoids, flavonoid glycosides and proanthocyanidins. 13 , 14 It was assumed that the PTPase inhibitory activity of CoLE treatment in rats was contributed by flavonoids and proanthocyanidins. CoLE treatment has potential to improve both insulin and leptin resistance.…”

Section: Resultsmentioning

confidence: 99%

“… 13 Proanthocyanidins with A-type linkages derived from CoLE exhibited potent α-glucosidase inhibitory activity. 14 However, in vivo anti-diabetic activity of Cupressaceae leaf extract has not been investigated.…”

Section: Introductionmentioning

confidence: 99%

Hypoglycemic activity of extracts of Chamaecyparis obtusa var. formosana leaf in rats with hyperglycemia induced by high-fat diets and streptozotocin

Hsu

Lin

Chang

2020

Journal of Traditional and Complementary Medicine

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Chamaecyparis obtusa var. formosana is a species indigenous to Taiwan and has been used as a medicinal plant. It has been claimed that the hot water extracts of C. obtusa var. formosana leaves (CoLE) with flavonoids and proanthocyanidins have anti-oxidant and anti-hyperglycemic activities in vitro . This study further examines the anti-hyperglycemic activity of CoLE and its possible mechanisms in hyperglycemic rats. Hyperglycemia of rats was induced by streptozotocin (STZ) and high-fat diets (HFD). Hyperglycemic rats treated orally with 30 and 150 mg/kg CoLE were classified into LCO and HCO groups, respectively. After three-month treatment, both LCO and HCO groups showed improved glucose metabolism in oral glucose tolerance and postprandial blood glucose tests. Decrease in HOMA-IR, leptin and adiponectin levels of the HCO group revealed amelioration of insulin and leptin resistance. Obesity and accumulation of visceral fats induced by STZ and HFD could be alleviated in both HCO and LCO groups. These anti-diabetic effects might be contributed by inhibition of intestinal digested enzymes and protein tyrosine phosphatases (PTPases). Although other studies are necessary, these findings suggest that CoLE could be potentially used as a health complement for treating diabetes without significant toxicity.

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“…Effective α ‐glucosidase inhibitors can block the enzyme in the small intestine to decompose the dietary complex carbohydrates and lower the levels of postprandial blood glucose. α ‐Glucosidase inhibitors (AGIs) such as voglibose, acarbose, and miglitol are usually applied in clinical treatment of type‐2 diabetes by retarding carbohydrates hydrolysis and reducing blood glucose levels . However, those synthetic AGIs were reported to cause diarrhea and flatulence, and high IC 50 values also limits their use.…”

Section: Introductionmentioning

confidence: 99%

“…-Glucosidase inhibitors (AGIs) such as voglibose, acarbose, and miglitol are usually applied in clinical treatment of type-2 diabetes by retarding carbohydrates hydrolysis and reducing blood glucose levels. 5 However, those synthetic AGIs were reported to cause diarrhea and flatulence, 6,7 and high IC 50 values also limits their use. The search for efficient and safer AGIs from plant-based foods has attracted much attention.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of corosolic acid on α‐glucosidase: kinetics, interaction mechanism, and molecular simulation

Pan

et al. 2019

J Sci Food Agric

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BACKGROUND The suppression of α‐glucosidase activity to retard glucose absorption is an important therapy for type‐2 diabetes. Corosolic acid (CRA) is a potential antidiabetic component in many plant‐based foods and herbs. In this study, the interplay mechanism between α‐glucosidase and corosolic acid was investigated by several methods, including three‐dimensional fluorescence spectra, circular dichroism spectra, and molecular simulation. RESULTS Corosolic acid significantly inhibited α‐glucosidase reversibly in an uncompetitive manner and its IC50 value was 1.35 × 10−5 mol L−1. A combination of CRA with myricetin exerted a weak synergy against α‐glucosidase. The intrinsic fluorescence of α‐glucosidase was quenched via a static quenching course and the binding constant was 3.47 × 103 L mol−1 at 298 K. The binding of CRA to α‐glucosidase was mainly driven by hydrophobic forces and resulted in a partial extension of the protein polypeptide chain with a loss of α‐helix content. The molecular simulation illustrated that CRA bound to the entrance part of the active center of α‐glucosidase and interacted with the amino acid residues Ser157, Arg442, Phe303, Arg315, Tyr158, and Gln353, which could hinder the release of substrate and catalytic reaction product, eventually suppressing the catalytic activity of α‐glucosidase. CONCLUSIONS These results may suggest new insights into corosolic acid from food sources as a potential α‐glucosidase inhibitor that could better control diabetes. © 2019 Society of Chemical Industry

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Characteristics of proanthocyanidins in leaves of Chamaecyparis obtusa var. formosana as strong α‐glucosidase inhibitors

Cited by 19 publications

References 44 publications

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Hypoglycemic activity of extracts of Chamaecyparis obtusa var. formosana leaf in rats with hyperglycemia induced by high-fat diets and streptozotocin

Inhibitory effect of corosolic acid on α‐glucosidase: kinetics, interaction mechanism, and molecular simulation

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