α-Glucosidase and α-Amylase Inhibitory Activity of Common Constituents from Traditional Chinese Medicine Used for Diabetes Mellitus

Inhibition of key enzymes linked to type 2 diabetes and sodium nitroprusside-induced lipid peroxidation in rat pancreas by water extractable phytochemicals from some tropical spices

“…However, the highest inhibitory activity on α-glucosidase was shown by A. danielli (IC 50 = 2.02 mg/mL), while M. myristica had the least α-glucosidase inhibitory activity (IC 50 = 3.52 mg/mL). Also, the result of α-glucosidase inhibitory activities of spice extracts follow similar trend with recent reports on the inhibitory potentials of commonly used medicinal plants, herbs and spices in Latin America against key enzymes relevant to hyperglycemia (Ranilla et al, 2010) and that of common constituents from some traditional Chinese medicine used for DM (Ye et al, 2010).…”

Anti-diabetic activity in type 2 diabetic mice and α-glucosidase inhibitory, antioxidant and anti-inflammatory potential of chemically profiled pear peel and pulp extracts (Pyrus spp.)

“…From this result, we found that compound 3 (chlorogenic acid), compound 5 (vanillic acid), compound 8 (ferulic acid) and compound 9 (rutin) emerged most potent α-glucosidases inhibitory activities (even when the concentration was 5 fold diluted, they still maintained higher inhibition than YGP peel sample). Previous literature also reported potent α-glucosidase inhibitory activities of these four compounds (Li, Zhou, Gao, Bian, & Shan, 2009;Nile & Park, 2014;Roselli, Lentini, & Habtemariam, 2012;Ye et al, 2010). Compound 2 (gallic acid), 10 (oleanolic acid) and 11 (ursolic acid), on the contrary, presented the weakest inhibitory activities.…”

“…The catalog of eleven monomeric compounds was chosen based on our previous phytochemical studies on pear fruit, in which we already isolated and identified oleanolic acid and ursolic acid (Huang et al, 2010), and also based on the commonly reported components of pear fruit (Li et al, 2012(Li et al, , 2014Lin & Harnly, 2008;Ma et al, 2012), associated with several reported hypoglycemic monomeric polyphenols found in other plants (Ye, Song, Yuan, & Mao, 2010). Contents of all eleven monomeric compounds in eight pear varieties' peel and pulp samples are listed in Table 1 (more statistic data is in Attached file 1 in the Supplementary materials).…”

Studying the interactions between tea polyphenols and α-amylase

“…Komaki et al (2003) also measured the IC 50 of luteolin (0.01 mg/mL) against α-amylase, and found it to be much lower than that of luteolin-7-O-β-glucoside (0.5 mg/mL) and luteolin-4'-O-β-glucoside (0.3 mg/mL). Besides, the inhibiting effect of kaempferol on α-amylase was much stronger than its glycoside form (Ye, Song, Yuan, & Mao, 2010). Therefore, glycosylation on flavonoids was found to decrease the inhibitory activity.…”

“…There are some monoglycoside forms of quercetin, such as quercitrin (rhamnoside), hyperin (galactoside), guaijaverin (arabinopyranoside), avicularin (arabinofuranoside), with rutin (rhamnoside and glycoside) as a disaccharide form. The inhibiting activity of these glycosylated quercetin molecules against α-amylase was determined to be quercetin > guaijaverin > avicularin > hyperin > rutin (Li, Gao, Gao, Shan, Bian, & Zhao, 2009;Ye, Song, Yuan, & Mao, 2010). Komaki et al (2003) also measured the IC 50 of luteolin (0.01 mg/mL) against α-amylase, and found it to be much lower than that of luteolin-7-O-β-glucoside (0.5 mg/mL) and luteolin-4'-O-β-glucoside (0.3 mg/mL).…”