Potential of lignin from Canna edulis ker residue in the inhibition of α-d-glucosidase: Kinetics and interaction mechanism merging with docking simulation

Xie, Fei; Gong, Shengxiang; Wei, Zhang; Wu, Jinhong; Wang, Zhengwu

doi:10.1016/j.ijbiomac.2016.11.100

Cited by 39 publications

(24 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The x-intercept (−1/ K m ) was unaffected by inhibitor concentrations, whereas 1/ V max increased. These features indicate that compounds 4 and 8 exhibited noncompetitive inhibitory characteristics towards α-glucosidase 25 . The K i values of these flavonoids were easily measured from Dixon plots ( Table 1 ).…”

Section: Resultsmentioning

confidence: 94%

Inhibition of protein tyrosine phosphatase (PTP1B) and α-glucosidase by geranylated flavonoids from Paulownia tomentosa

Song

Uddin

Jin

et al. 2017

Journal of Enzyme Inhibition and Medicinal Chemistry

View full text Add to dashboard Cite

Protein tyrosine phosphatase 1B (PTP1B) and α-glucosidase are important targets to treat obesity and diabetes, due to their deep correlation with insulin and leptin signalling, and glucose regulation. The methanol extract of Paulownia tomentosa fruits showed potent inhibition against both enzymes. Purification of this extract led to eight geranylated flavonoids (1–8) displaying dual inhibition of PTP1B and α-glucosidase. The isolated compounds were identified as flavanones (1–5) and dihydroflavonols (6–8). Inhibitory potencies of these compounds varied accordingly, but most of the compounds were highly effective against PTP1B (IC50 = 1.9–8.2 μM) than α-glucosidase (IC50 = 2.2–78.9 μM). Mimulone (1) was the most effective against PTP1B with IC50 = 1.9 μM, whereas 6-geranyl-3,3′,5,5′,7-pentahydroxy-4′-methoxyflavane (8) displayed potent inhibition against α-glucosidase (IC50 = 2.2 μM). All inhibitors showed mixed type Ι inhibition toward PTP1B, and were noncompetitive inhibitors of α-glucosidase. This mixed type behavior against PTP1B was fully demonstrated by showing a decrease in Vmax, an increase of Km, and Kik/Kiv ratio ranging between 2.66 and 3.69.

show abstract

Section: Resultsmentioning

confidence: 94%

Inhibition of protein tyrosine phosphatase (PTP1B) and α-glucosidase by geranylated flavonoids from Paulownia tomentosa

Song

Uddin

Jin

et al. 2017

Journal of Enzyme Inhibition and Medicinal Chemistry

View full text Add to dashboard Cite

show abstract

“…In contrast, dynamic quenching results from the collision between two fluorescent luminophors . Generally, static quenching is characterised by decreasing quenching rate constants with increasing temperature, while dynamic quenching shows the reverse effect . These results suggest that SP‐GI forms a complex with α ‐ d ‐glucosidase to statically quench its fluorescence intensity.…”

Section: Resultsmentioning

confidence: 95%

“…The calculated K sv values decreased with increasing temperature, suggesting that the fluorescence quenching of SP‐GI for α ‐ d ‐glucosidase was a static procedure resulting from SP‐GI‐glucosidase complex formation . To provide further support for this hypothesis, a modified Stern–Volmer equation was used to further check the raw fluorescence data:…”

Section: Resultsmentioning

confidence: 99%

Investigating inhibitory activity of novel synthetic sericin peptide on α‐D‐glucosidase: kinetics and interaction mechanism study using a docking simulation

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…The result indicates that the dietary fiber obtained from the by‐products of purple‐fleshed potatoes was a better α‐glucosidase inhibitor. The α‐Glucosidase inhibitory activity of the insoluble dietary fibers might be related to the presence of phenolic compounds and lignin, which have been reported to contain α‐glucosidase inhibitory activity .…”

Section: Resultsmentioning

confidence: 99%

“…α‐Glucosidase inhibitory activity was determined following the method described in a previous study . 1 mg of IDFs was premixed with α‐glucosidase (0.01 U/mL, 500 µL) and incubated in a water bath at 37°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Insoluble dietary fibers from yellow‐ and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study

et al. 2017

Self Cite

View full text Add to dashboard Cite

Potato is a widely consumed crop with a rich starch content, but many benefits of its by-products are still underutilized. To highlight its potential values, we extracted insoluble dietary fibers from yellow (YIDF) and purple (PIDF) fleshed potato by-products and evaluated their physicochemical, functional, and structural properties. Chemical compositions were significantly different between YIDF and PIDF. YIDFgave a higher water-(29.7 AE 2.5 g/g) and oil-holding capacities (14.3 AE 1.4 g/g), as well as emulsion stability. Although PIDF showed a stronger DPPH free-radical scavenging and a-glucosidase inhibitory activities, ABTS and FRAP free-radical scavenging activities were similar to those of YIDF. Surprisingly, PIDF (0.17 AE 0.01 GAE mg/g DF) did not give a higher total phenolic content than YIDF (0.24 AE 0.01 GAE mg/g DF). Thermal property was different between YIDF and PIDF, and YIDF presented a more irregular, rough, and porous surface. It can be concluded that the obtained IDFs, especially for YIDF, can be used in the food industry as fiber-rich functional ingredients.

show abstract

Potential of lignin from Canna edulis ker residue in the inhibition of α-d-glucosidase: Kinetics and interaction mechanism merging with docking simulation

Cited by 39 publications

References 35 publications

Inhibition of protein tyrosine phosphatase (PTP1B) and α-glucosidase by geranylated flavonoids from Paulownia tomentosa

Inhibition of protein tyrosine phosphatase (PTP1B) and α-glucosidase by geranylated flavonoids from Paulownia tomentosa

Investigating inhibitory activity of novel synthetic sericin peptide on α‐D‐glucosidase: kinetics and interaction mechanism study using a docking simulation

Insoluble dietary fibers from yellow‐ and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study

Contact Info

Product

Resources

About