Isolation and identification of α-glucosidase inhibitory constituents from the seeds of Vigna nakashimae: Enzyme kinetic study with active phytochemical

Ha, Tae Joung; Song, Seok Bo; Ko, Jong Min; Park, Chang-Hwan; Ko, Jong-Min; Choe, Myeon; Kwak, Do Yeon; Lee, Jin Hwan

doi:10.1016/j.foodchem.2018.06.039

Cited by 15 publications

(8 citation statements)

References 38 publications

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“…23 Indeed, some plant derived-phenolics have been reported to exhibit more effective α-glucosidase inhibition activities than acarbose. 24,25 In this direction, the observed inhibition activity of fFJ may be related to the action of polyphenol compounds on the enzyme.…”

Section: Inhibitory Effect Of Ffj On the Activity Of α-Glucosidasementioning

confidence: 97%

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

Simamora

Santoso

Timotius

2019

Curr Res Nutr Food Sci

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Fermented fruit juice of M.citrifoliais supposed to be the future nutraceutical beverage due to its antidiabetic and antioxidant activities. The purposes of this study were to characterize the fermented juice microbiologically and chemically and to evaluate itsα-glucosidase inhibition and radical scavenging activities in vitro. The fruit of M.citrifolia was fermented and the fruit juice was obtained and evaluated for its radical scavenging activity based on a DPPH assay. It's in vitroanti diabetic activity on α-glucosidase inhibition was investigated, including its combined effect with acarbose by a Chou-Talalay method. The inhibition mode was evaluated by Line weaver-Burk plots. The juice was identified for its microbiome with 16S sequencing method and pictured with SEM. The bioactive compounds were analysed with LC-MS. The main microbiome was yeast and tentatively identified as Candida. The yeast was not able to grow in the normal growth medium for yeast, such as sabouroud agar. The TPC of the juice was 1,193 μg GAE/ml. The main compounds identified by an LC-MS were short-chain fatty acids (α-ketoglutaric acid and malic acid). The fermented fruit juice showed good α-glucosidase inhibitory and antioxidant activities with IC50 of 28.99 and 14.09μgGAE/ml, respectively. The kinetic study showed a non-competitive inhibition on α-glucosidase. The combination of the juice with acarbose at higher concentrations produced an additive effect on α-glucosidase. However, at lower concentrations, an antagonistic effect was observed. The fermented fruit juice of M.citrifoliais a good beverage with strong antidiabetic and antioxidant effects.

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Section: Inhibitory Effect Of Ffj On the Activity Of α-Glucosidasementioning

confidence: 97%

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

Simamora

Santoso

Timotius

2019

Curr Res Nutr Food Sci

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“…Similarly to the previous reports, in this study, catechin showed inhibitory activity toward α‐amylase and α‐glucosidase (IC 50 values: α‐amylase, 0.30 mg/mL; α‐glucosidase, 0.033 mg/mL, data not shown). Recently, C7G was reported to show mild inhibitory activity toward α‐glucosidase (Ha et al., ). To the best of our knowledge, no reports have focused on the inhibitory activity of E7G toward α‐amylase and α‐glucosidase.…”

Section: Resultsmentioning

confidence: 99%

Isolation and Characterization of Antihyperglycemic Compounds from Vigna angularis Extracts

Kuriya

Nishio

Ono

et al. 2019

Journal of Food Science

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Functional foods that inhibit α‐amylase and α‐glucosidase activity are effective for regulating the blood glucose level and preventing hyperglycemia. Extracts of adzuki beans (ABs, Vigna angularis), widely eaten in East Asia, can inhibit α‐amylase and α‐glucosidase activity. In this study, we identified and evaluated the components in an AB water extract (ABWE) after boiling, which is an essential process for cooking ABs. The ABWE before boiling inhibited α‐amylase and α‐glucosidase activity and the boiled ABWE showed slightly stronger inhibitory effects. High‐performance liquid chromatography, liquid chromatography‐mass spectrometry, and nuclear magnetic resonance analyses identified (+)‐catechin 7‐O‐β‐d‐glucopyranoside (C7G), (+)‐epicatechin 7‐O‐β‐d‐glucopyranoside (E7G), and (+)‐catechin as the bioactive components in boiled ABWE. Interestingly, the quantity of E7G significantly increased after boiling (from 0% to 17.1 ± 1.3%). E7G showed stronger inhibition of α‐amylase and α‐glucosidase than C7G; the IC50 values for α‐amylase were 0.74 ± 0.04 mg/mL (C7G) and 0.40 ± 0.09 mg/mL (E7G), and for α‐glucosidase the IC50 values were 0.085 ± 0.032 mg/mL (C7G) and 0.051 ± 0.007 mg/mL (E7G). Our findings suggest that C7G and E7G are the main active components in ABWE as they inhibit α‐amylase and α‐glucosidase and their inhibitory effect is not lost after boiling. These results support the effectiveness of boiled ABs in the promotion of health. Practical Application We identified (+)‐catechin 7‐O‐β‐d‐glucopyranoside (C7G), (+)‐epicatechin 7‐O‐β‐d‐glucopyranoside (E7G), and (+)‐catechin in adzuki bean extracts and commercially available boiled adzuki bean products. Interestingly, the E7G content was increased by boiling, and this compound showed strong inhibitory activity toward α‐amylase and α‐glucosidase. These results support the consumption of boiled adzuki beans to prevent acute rises in blood glucose level.

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“…The TPC and TFC were measured using spectrophotometry [15,24]. TPC was evaluated colorimetrically using the Folin-Ciocalteu reagent.…”

Section: Tpc and Tfc Analysesmentioning

confidence: 99%

Examining the Alterations in Metabolite Constituents and Antioxidant Properties in Mountain-Cultivated Ginseng (Panax ginseng C.A. Meyer) Organs during a Two-Month Maturation Period

Lee,

Cho,

Kim

et al. 2024

Antioxidants

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The current research was the first to prove the existence of fluctuations in the metabolite constituents and antioxidant properties in different organs (leaves, stems, and roots) of the mountain-cultivated ginseng (MCG) plant during a two-month maturation period. Four metabolites, including fatty acids, amino acids, ginsenosides, and phenolic phytochemicals, exhibited considerable differences in organs and maturation times with the following order: leaves > stems > roots. The predominant metabolite contents were found in leaves, with fatty acid (1057.9 mg/100 g) on 31 May, amino acid (1989.2 mg/100 g) on 13 July, ginsenosides (88.7 mg/g) on 31 May, and phenolic phytochemical (638.3 μg/g) on 31 May. Interestingly, ginsenoside content in leaves were highest, with 84.8 → 88.7 → 82.2 → 78.3 mg/g. Specifically, ginsenosides Re, Rd, and F2 showed abundant content ranging from 19.1 to 16.9 mg/g, 8.5 to 14.8 mg/g, and 9.5 to 13.1 mg/g, respectively. Phenolic phytochemicals exhibited remarkable differences in organs compared to maturation periods, with the highest total phenolic content and total flavonoid content recorded at 9.48 GAE and 1.30 RE mg/g in leaves on 31 May. The antioxidant capacities on radical, FRAP, and DNA protection differed significantly, with leaves on 31 May exhibiting the highest values: 88.4% (DPPH), 89.5% (ABTS), 0.84 OD593 nm (FRAP) at 500 μg/mL, and 100% DNA protection at 50 μg/mL. Furthermore, principal cluster analysis revealed metabolite variability as follows: ginsenoside (83.3%) > amino acid (71.8%) > phenolic phytochemical (61.1%) > fatty acid (58.8%). A clustering heatmap highlighted significant changes in metabolite components under the maturation times for each organ. Our findings suggest that MCG leaves on 31 May may be a potential source for developing nutraceuticals, offering highly beneficial components and strong antioxidants.

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Isolation and identification of α-glucosidase inhibitory constituents from the seeds of Vigna nakashimae: Enzyme kinetic study with active phytochemical

Cited by 15 publications

References 38 publications

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

Isolation and Characterization of Antihyperglycemic Compounds from Vigna angularis Extracts

Examining the Alterations in Metabolite Constituents and Antioxidant Properties in Mountain-Cultivated Ginseng (Panax ginseng C.A. Meyer) Organs during a Two-Month Maturation Period

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