Inhibitory kinetics and mechanism of kaempferol on α-glucosidase

Peng, Xi; Zhang, Guowen; Liao, Yijing; Gong, Deming

doi:10.1016/j.foodchem.2015.05.088

Cited by 310 publications

(192 citation statements)

References 40 publications

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“…This might probably be related to the high concentrations of phenolics from the leaves, compared to fruits as kaempferol and quercetin glucosides were the main phenolics in the leaves 23 . These findings are agreement with previous studies [55][56][57] , which indicate stronger glucosidase inhibitory effects for phenolics such as kaempferol, quercetin, CA, and their glucosides.…”

Section: In Vitro Enzyme Inhibitory Properties Of S Chinensis Extracsupporting

confidence: 93%

“…All these poses are compatible with a modest to weak inhibition activity on this enzyme (Figure 3). CA has been previously reported by Adisakwattana et al 67 to not inhibit glucosidase (45000 mM), so that the observed inhibition activity on a-glucosidase found in our in vitro tests may be probably attributed to kaempferol, which is also present in significant amount in our extracts and its glycosides, which have been found previously to be an effective glucosidase inhibitor (11.6 mM/L) 56 . Tyrosinase is well known to be targeted by lignans 18 .…”

Section: Molecular Modeling and Molecular Dynamic Studiessupporting

confidence: 74%

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Enzymatic assays and molecular modeling studies ofSchisandra chinensislignans and phenolics from fruit and leaf extracts

Mocan

Zengin

Crișan

et al. 2016

Journal of Enzyme Inhibition and Medicinal Chemistry

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Considerable interest has been shown in natural sources and their compounds in developing new therapeutically agents for different diseases. In this framework, investigations performed on this topic play a central role for human health and drug development process. Schisandra chinensis (Turcz.) Baill is a medicinal and edible plant showing highly advantageous bioactivity and nutritional value. The main bioactive compounds from its fruits are lignans, derivatives of dibenzocyclooctadiene whereas concerning its leaves, phenolic acids, and flavonoids are dominant. The purpose of this study was to investigate the enzyme inhibitory potential on selected carbohydrate hydrolases, cholinesterases, and tyrosinase of extracts from fruits and leaves of Schisandra in relation with their main bioactive compounds. Furthermore, the interactions between dominant compounds (schisandrol A, schisandrol B, schisandrin B, and cinnamic acid) from extracts and selected enzymes were investigated by molecular modeling and molecular dynamic studies in order to explain at a molecular level our findings.

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Section: In Vitro Enzyme Inhibitory Properties Of S Chinensis Extracsupporting

confidence: 93%

Section: Molecular Modeling and Molecular Dynamic Studiessupporting

confidence: 74%

Enzymatic assays and molecular modeling studies ofSchisandra chinensislignans and phenolics from fruit and leaf extracts

Mocan

Zengin

Crișan

et al. 2016

Journal of Enzyme Inhibition and Medicinal Chemistry

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show abstract

“…We speculate that after oral using of naturel phenolic compounds, which had antioxidant activity, the postprandial ascent in blood glucose amount is dose‐dependently reduced, and glucose‐induced insulin secretion is decreased . Because of reduced postprandial hyperglycemia and hyper‐insulinemia by AGIs, hepatic lipogenesis, the triglyceride uptake into adipose cell, and triglyceride amounts are decreased . The following results can be explicitly observed from the inhibition data of Table : To explain inhibitory results, researchers frequently use an IC 50 value.…”

Section: Resultsmentioning

confidence: 99%

Antidiabetic potential: in vitro inhibition effects of some natural phenolic compounds on α‐glycosidase and α‐amylase enzymes

Taslimi

Gülçın

2017

J Biochem & Molecular Tox

123

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α-Glycosidase is a catalytic enzyme and it destroys the complex carbohydrates into simple absorbable sugar units. The natural phenolic compounds were tested for their antidiabetic properties as α-glycosidase and α-amylase inhibitors. The phenolic compounds investigated in this study have been used as antidiabetic common medicines. This paper aimed to consider their capability to inhibit α-amylase and α-glycosidase, two significant enzymes defined in serum glucose adjustment. These examination recorded impressive inhibition profiles with IC values in the range of 137.36-737.23 nM against α-amylase and 29.01-157.96 nM against α-glycosidase.

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“…Their functions include antioxidant activity and disease resistance. It was reported that kaempferol glycosides are hepatoprotectant and inhibit α-glucosidase [24,25]. Anthocyanins and proanthocyanidins from adzuki bean were found to have strong antioxidant activity [26,27].…”

Section: Polyphenol Compounds In Common Beansmentioning

confidence: 99%

Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans

Jiang¹,

Ci²,

Feng³

et al. 2018

JFNR

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Common beans are either white or colored. They contain large amounts of phenolic compounds and other phytochemicals. Polyphenols exhibit high antioxidant activity that promote health by reducing oxidative stress. The objective of this study was to compare the content and composition of polyphenols in 28 common beans and determine the relation between their antioxidant activities and seed coat color. Here, we measured seed coat color by the International Commission in Illumination method, estimated polyphenol content and antioxidant activity by colorimetry, and identified polyphenol compositions by RP-HPLC. The results showed that polyphenol content and antioxidant activity were higher in colored beans than in the white beans. Taisho-Kintoki (red kidney) had the highest polyphenol content (6.12 mg / g seed) and antioxidant activity (21.98 μmol / g seed; 3.75 mg / g seed). There was a high correlation between the total polyphenol content and seed coat redness. There were also high equilateral correlations between antioxidant activity and polyphenol content. Twelve phenolic compounds were identified. Based on their polyphenol compositions synthesized by various enzymes, the 28 common beans were divided into three groups. White beans and several half-spotted beans contained a large amount of catechin-7-O-glucoside with low antioxidant activity. Anthocyanin, procyanidin, and kaempferol-3-O-glucoside constituted significant proportions of the total polyphenol compounds and were positively correlated with antioxidant activity in the colored common beans. These findings are expected to help guide consumers and breeders in the selection of common bean varieties with high antioxidant activity.

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Inhibitory kinetics and mechanism of kaempferol on α-glucosidase

Cited by 310 publications

References 40 publications

Enzymatic assays and molecular modeling studies ofSchisandra chinensislignans and phenolics from fruit and leaf extracts

Enzymatic assays and molecular modeling studies ofSchisandra chinensislignans and phenolics from fruit and leaf extracts

Antidiabetic potential: in vitro inhibition effects of some natural phenolic compounds on α‐glycosidase and α‐amylase enzymes

Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans

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