In vitro inhibitory effects of Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins on pancreatic α-amylase and their interaction

Wang, Mengting; Chen, Jianchu; Ye, Xingqian; Liu, Donghong

doi:10.1016/j.bioorg.2020.104029

Cited by 36 publications

(27 citation statements)

References 42 publications

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“…Probably, the interaction between procyanidins and α-amylase promotes the formation of procyanidin/α-amylase complexes that reduce its activity [11,39]. A recent study performing docking calculations to evaluate the inhibitory effect of Chinese berry extracts rich in proanthocyanidins on α-amylase found that the extracts induced conformational changes and modified the microenvironment polarity of some residues on the enzyme's active site, which explain the inhibitory effects of these extracts [12]. The docking calculations found that trimers presented the most efficient binding to the active site of α-amylase [12].…”

Section: Inhibition Of α-Amylase By Carménère Pomace Polyphenol Extractsmentioning

confidence: 99%

“…A recent study performing docking calculations to evaluate the inhibitory effect of Chinese berry extracts rich in proanthocyanidins on α-amylase found that the extracts induced conformational changes and modified the microenvironment polarity of some residues on the enzyme's active site, which explain the inhibitory effects of these extracts [12]. The docking calculations found that trimers presented the most efficient binding to the active site of α-amylase [12]. These authors argued that this interaction is more potent than monomers and dimers, as trimers possess more H-bonds, present a stronger hydrophobic effect, and possess more π-π bonds.…”

Section: Inhibition Of α-Amylase By Carménère Pomace Polyphenol Extractsmentioning

confidence: 99%

“…Acarbose has been validated to exert an anti-postprandial hyperglycemia effect. However, it causes undesirable side-effects such as flatulence and diarrhea, with corresponding abdominal pain and a loss of nutrient absorption [12].…”

Section: Introductionmentioning

confidence: 99%

“…Proanthocyanidins have a high degree of polymerization (DP) and numerous hydroxyl groups compared with other monomeric polyphenols, explaining their higher binding affinity to the digestive starch enzymes [12].…”

Section: Introductionmentioning

confidence: 99%

“…The low DP proanthocyanidins obtained from green tea also have high inhibitory activity against α-glucosidase [11]. Similarly, trimers of proanthocyanidins obtained from a Chinese baby berry showed the highest inhibition effect on α-amylase and α-glucosidase [12]. Consequently, an efficient and sustainable process to obtain extracts rich in proanthocyanidins is desirable to commercially produce functional ingredients that effectively inhibit the T2DM-related enzymes.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Properties of Vitis Vinifera Carménère Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes

et al. 2021

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Grape pomace polyphenols inhibit Type 2 Diabetes Mellitus (T2DM)-related enzymes, reinforcing their sustainable recovery to be used as an alternative to the synthetic drug acarbose. Protic co-solvents (ethanol 15% and glycerol 15%) were evaluated in the hot pressurized liquid extraction (HPLE) of Carménère pomace at 90, 120, and 150 °C in order to obtain extracts rich in monomers and oligomers of procyanidins with high antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase. The higher the HPLE temperature (from 90 °C to 150 °C) the higher the total polyphenol content (~79%, ~83%, and ~143% for water-ethanol, water-glycerol and pure water, respectively) and antioxidant capacity of the extracts (Oxygen Radical Absorbance Capacity, ORAC), increased by ~26%, 27% and 13%, while the half maximal inhibitory concentration (IC50) decreased by ~65%, 67%, and 59% for water-ethanol, water-glycerol, and pure water extracts, respectively). Water-glycerol HPLE at 150 and 120 °C recovered the highest amounts of monomers (99, 421, and 112 µg/g dw of phenolic acids, flavanols, and flavonols, respectively) and dimers of procyanidins (65 and 87 µg/g dw of B1 and B2, respectively). At 90 °C, the water-ethanol mixture extracted the highest amounts of procyanidin trimers (13 and 49 µg/g dw of C1 and B2, respectively) and procyanidin tetramers of B2 di-O-gallate (13 µg/g dw). Among the Carménère pomace extracts analyzed in this study, 1000 µg/mL of the water-ethanol extract obtained, at 90 °C, reduced differentially the α-amylase (56%) and α-glucosidase (98%) activities. At the same concentration, acarbose inhibited 56% of α-amylase and 73% of α-glucosidase activities; thus, our grape HPLE extracts can be considered a good inhibitor compared to the synthetic drug.

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Section: Inhibition Of α-Amylase By Carménère Pomace Polyphenol Extractsmentioning

confidence: 99%

Section: Inhibition Of α-Amylase By Carménère Pomace Polyphenol Extractsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Chemical Properties of Vitis Vinifera Carménère Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes

et al. 2021

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Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods

Zhang

Yan

et al. 2022

J Sci Food Agric

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BACKGROUND Polyphenols were reported to exhibit inhibitory effects on digestive enzymes to regulate carbohydrates and lipid digestion. However, different cooking methods might cause differences in the composition of polyphenols in cereal grains and thus further affect their activities. RESULTS The present study used boiling, roasting and microwaving to cook black quinoa and extracted polyphenols from them. Their total phenolic content (TPC) and total flavonoids content were determined, and phenolic composition was analyzed via high‐performance liquid chromatography–mass spectrometry (HPLC–MS). Compared with other cooking methods, phenolic extract from microwaved black quinoa (PEM) showed the highest TPC value (about 2.64 mg GAE g−1). Microwaving released more phenolic acids (ferulic acid and gallic acid) from black quinoa grains. PEM also exhibited the strongest antioxidant and α‐glucosidase inhibitory activities. Lineweaver–Burk plots showed that PEM inhibited α‐glucosidase in an uncompetitive mode, which was supported by circular dichroism analysis. PEM further reduced about 20.04% of digested starch in an in vitro digestion model and suppressed postprandial blood glucose increases (about 16.91% reduction) in vivo. CONCLUSION Collectively, our data suggested that microwaving could be an ideal method to cook quinoa in regards of its polyphenols in management of postprandial blood glucose. © 2022 Society of Chemical Industry.

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Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves

Sun,

Cao,

Huang

et al. 2023

J Sci Food Agric

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BackgroundOur previous studies have shown that ultrasound‐treated γ‐aminobutyric acid (GABA)‐rich coffee leaves have higher angiotensin‐I‐converting enzyme inhibitory activity than their untreated counterpart. However, whether they have antidiabetic activity remains unknown. In this study, we aimed to investigate the inhibitory activities of coffee leaf extracts (CLEs) prepared with ultrasound (CLE‐U) or without ultrasound (CLE‐NU) pretreatment on α‐amylase and α‐glucosidase. Subsequently, we evaluated the binding interaction between CLE‐U and both enzymes using multi‐spectroscopic and in silico analyses.ResultsUltrasound pretreatment increased the inhibitory activities of CLE‐U against α‐amylase and α‐glucosidase by 21.78% and 25.13%, respectively. CLE‐U reversibly inhibits both enzymes, with competitive inhibition observed for α‐amylase and non‐competitive inhibition for α‐glucosidase. The static quenching of CLE‐U against both enzymes was primarily driven by hydrogen bond and van der Waals interactions. The α‐helices of α‐amylase and α‐glucosidase were increased by 1.8% and 21.3%, respectively. Molecular docking results showed that the key differential compounds, including mangiferin, 5‐caffeoylquinic acid, rutin, trigonelline, GABA, caffeine, glutamate, and others, present in coffee leaves interacted with specific amino acid residues located at the active site of α‐amylase (ASP197, GLU233, and ASP300). The binding of α‐glucosidase and these bioactive components involved amino acid residues, such as PHE1289, PRO1329, and GLU1397, located outside the active site.ConclusionUltrasound‐treated coffee leaves are potential anti‐diabetic substances, capable of preventing diabetes by inhibiting the activities of α‐amylase and α‐glucosidase, thus delaying starch digestion. Our study provides valuable information to elucidate the possible antidiabetic capacity of coffee leaves through the inhibition of α‐amylase and α‐glucosidase activities. © 2023 Society of Chemical Industry.

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In vitro inhibitory effects of Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins on pancreatic α-amylase and their interaction

Cited by 36 publications

References 42 publications

Chemical Properties of Vitis Vinifera Carménère Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes

Chemical Properties of Vitis Vinifera Carménère Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes

Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods

Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves

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