The inhibitory effects of flavonoids on α-amylase and α-glucosidase

Zhu, Jian; Chen, Chun; Zhang, Bin; Huang, Qiang

doi:10.1080/10408398.2018.1548428

Cited by 107 publications

(67 citation statements)

References 61 publications

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“…The probable participation of catechin and several anthocyanins in the inhibition of α-amylases has already been discussed above. Considering the type of molecules found in the extract, the results obtained in this study partially diverge with the general concept that phenolic compounds, such as flavonoids and polyphenols, have the ability of inhibiting the αglucosidase activity (Ishikawa et al, 2007;Hargrove, Greenspan, Hartle, & Dowd, 2011;Kumar, Narwal, Kumar, & Prakash, 2011;Yin, Zhang, Feng, Zhang, & Kang, 2014;Kadouh, Sun, Zhu, & Zhou, 2016;Martinez-Gonzalez et al, 2017;Zhu et al, 2020). It should be stressed, however, that there are reports showing that the intestinal enzyme and the yeast enzyme generally present different sensitivities to flavonoids and polyphenols (Babu et al, 2004;Tadera, Minami, Takamatsu, & Matsuoka, 2006).…”

Section: In Vivo Inhibition Of the Activities Of Carbohydrate Digesticontrasting

confidence: 87%

“…This, in turn, would reduce the risk of excessive bacterial fermentation. Polyphenolics, including tannins of various types, flavonoids, catechins and gallic acid among others, have been denoted as antioxidants and inhibitors of hydrolytic enzymes, especially of α-amylases and α-glucosidase (Silva et al, 2014;Martinez-Gonzalez et al, 2017;Kato et al, 2017;Kato-Schwartz et al, 2018;Shanmugam et al, 2018;Gutiérrez-Grijalva, Antunes-Ricardo, Acosta-Estrada, Gutiérrez-Uribe, & Heredia, 2019;Cardullo et al, 2020;Zhu, Chen, Zhang, & Huang, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition

Kato

Corrêa

Lima

et al. 2020

Food Research International

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A practical approach to control glycemia in diabetes is to use plant natural products that delay hydrolysis of complex sugars and promote the diminution of the release of glucosyl units into the blood plasma. Polyphenolics have been described as being effective in inhibiting amylases and α-glucosidases. Grape pomace is an important sub product of the wine industry, still rich in many compounds such as polyphenolics. In this context, the purpose of this study was to search for possible effects of a grape pomace extract on salivary and pancreatic αamylases and α-glucosidase, as well as on intestinal glucose absorption. The Merlot grape pomace extract (MGPE) was prepared using a hydroalcoholic mixture (40% ethanol + 60% water). In vitro inhibition was quantified using potato starch (for amylases) and maltose (for α-glucosidase) as substrates. In vivo inhibition was evaluated by running starch and maltose tolerance tests in rats with or without administration of MGPE. Ranking of the extract compounds for its affinity to the α-amylases was accomplished by computer simulations using three different programs. Both α-amylases, pancreatic and salivary, were inhibited by the MGPE. No inhibition on α-glucosidase, however, was detected. The IC 50 values were 90 ± 10 μg/mL and 143 ± 15 μg/mL for salivary and pancreatic amylases, respectively. Kinetically this inhibition showed a complex pattern, with multiple binding of the extract constituents to the enzymes. Furthermore, the in silico docking simulations indicated that several phenolic substances, e.g., peonidin-3-O-acetylglucoside, quercetin-3-O-glucuronide and isorhamnetin-3-O-glucoside, besides catechin, were the most likely polyphenols responsible for the α-amylase inhibition caused by MGPE. The hyperglycemic burst, an usual phenomenon that follows starch administration, was substantially inhibited by the MGPE. Our results suggest that the MGPE can be adequate for maintaining normal blood levels after food ingestion.

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Section: In Vivo Inhibition Of the Activities Of Carbohydrate Digesticontrasting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition

Kato

Corrêa

Lima

et al. 2020

Food Research International

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“…DSOR 21 and DSOR 24 exhibited a slightly lower lipase inhibition with IC 50 values of 6.70 ± 0.12 and 6.51 ± 0.17 µg/mL, respectively, compared to Orlistat and other tested decorticated sorghum grain extracts ( Figure 2 C). Evidence from several in vitro, in vivo and some human studies have revealed that flavonoids enhance ROS scavenging activities, interaction and inhibition of carbohydrate and fat catabolism enzymes, thus decreasing fat accumulation and, therefore, preventing obesity [ 34 , 35 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

Flavonoids in Decorticated Sorghum Grains Exert Antioxidant, Antidiabetic and Antiobesity Activities

et al. 2020

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Eight new genotypes of brown sorghum grain were decorticated and assessed for their antioxidant, antidiabetic and antiobesity activities in vitro. The DPPH and ABTS radical scavenging assays of the soluble fractions were evaluated, followed by digestive enzymes and advanced glycation end-products (AGEs) formation inhibition assays. DSOR 33 and DSOR 11 exhibited the highest DPPH (IC50 = 236.0 ± 1.98 µg/mL and 292.05 ± 2.19 µg/mL, respectively) and ABTS radical scavenging activity (IC50 = 302.50 ± 1.84 µg/mL and 317.05 ± 1.06 µg/mL, respectively). DSOR 17, DSOR 11 and DSOR 33 showed significantly higher inhibitory activity of both α-glucosidase and α-amylase (IC50 = 31.86, 35.10 and 49.40 µg/mL; and 15.87, 22.79 and 37.66 µg/mL, respectively) compared to acarbose (IC50 = 59.34 and 27.73 µg/mL, respectively). Similarly, DSOR 33, DSOR 11 and DSOR 17 showed potent inhibition of both AGEs and lipase with IC50 values of 18.25, 19.03 and 38.70 µg/mL; and 5.01, 5.09 and 4.94 µg/mL, respectively, compared to aminoguanidine (52.30 µg/mL) and orlistat (5.82 µg/mL). Flavonoids were the predominant compounds identified, with flavones being the major subclass in these three extracts. Our findings suggest that decorticated sorghum grains contain substantial amounts of flavonoids and could be promising candidates for the prevention and treatment of diabetes and obesity.

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“…Many biofunctionalities and potential health benefits of cocoa polyphenols have been reviewed by Rojo-Poveda et al [3], such as antidiabetic activity; anticariogenic, anticarcinogenic, and anti-inflammatory effects; and actions on cardiovascular health. In particular, flavonoids have been suggested as natural inhibitors of the α-amylase and α-glucosidase enzymes directly involved in the degradation of complex carbohydrates; in other words, they are able to lower the amount of glucose intake directly binding to amino acid residues in the enzyme active sites and exclude substrate binding [10]. The inhibition capacity of flavonoids depends on their molecular structure and is higher when planar structure of the rings, double bonds in the 2 and 3 positions in the C 3 part of the flavonoid skeleton (C 6 -C 3 -C 6 ), and hydroxylation in the rings occur [11].…”

Section: Introductionmentioning

confidence: 99%

“…The inhibition capacity of flavonoids depends on their molecular structure and is higher when planar structure of the rings, double bonds in the 2 and 3 positions in the C 3 part of the flavonoid skeleton (C 6 -C 3 -C 6 ), and hydroxylation in the rings occur [11]. By reducing the post-prandial level of glucose in the bloodstream, flavonoids can therefore be used in diabetes treatment as substitutes for some drugs (e.g., acarbose) that cause side effects, such as abdominal distension, flatulence, meteorism, and diarrhoea [10].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Cantele

Rojo-Poveda

Bertolino

et al. 2020

Foods

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The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.

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The inhibitory effects of flavonoids on α-amylase and α-glucosidase

Cited by 107 publications

References 61 publications

Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition

Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition

Flavonoids in Decorticated Sorghum Grains Exert Antioxidant, Antidiabetic and Antiobesity Activities

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

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