α-Glucosidase inhibitory activity of cyanidin-3-galactoside and synergistic effect with acarbose

Adisakwattana, Sirichai; Charoenlertkul, Piyawan; Yibchok-anun, Sirintorn

doi:10.1080/14756360801906947

Cited by 112 publications

(60 citation statements)

References 21 publications

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“…Gastrointestinal side effects associated with acarbose have limited the success of the drug (86) . Administration of certain polyphenols may pose synergistic effects on sucrase and maltase activity (78)(79)(80)(81) depending on doses of polyphenol and acarbose (78) . Together these studies suggest that acarbose acts via different mechanisms than some polyphenols, providing the synergistic inhibition observed, and may give insight into strategies to lower prescribed doses in acarbose treatment to diminish side effects associated with the drug.…”

Section: Digestive Enzymes: In Vitro Studiesmentioning

confidence: 99%

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

et al. 2016

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The prevalence of type 2 diabetes (T2D) is predicted to reach unprecedented levels in the next few decades. In addition to excess body weight, there may be other overlapping dietary drivers of impaired glucose homeostasis that are associated with an obesogenic diet, such as regular exposure to postprandial spikes in blood glucose arising from diets dominated by highly refined starches and added sugars. Strategies to reduce postprandial hyperglycaemia by optimising the functionality of foods would strengthen efforts to reduce the risk of T2D. Berry bioactives, including anthocyanins, are recognised for their inhibitory effects on carbohydrate digestion and glucose absorption. Regular consumption of berries has been associated with a reduction in the risk of T2D. This review aims to examine the evidence fromin vitro, animal and human studies, showing that berries and berry anthocyanins may act in the gut to modulate postprandial glycaemia. Specifically, berry extracts and anthocyanins inhibit the activities of pancreatic α-amylase and α-glucosidase in the gut lumen, and interact with intestinal sugar transporters, sodium-dependent glucose transporter 1 and GLUT2, to reduce the rate of glucose uptake into the circulation. Growing evidence from randomised controlled trials suggests that berry extracts, purées and nectars acutely inhibit postprandial glycaemia and insulinaemia following oral carbohydrate loads. Evidence to date presents a sound basis for exploring the potential for using berries/berry extracts as an additional stratagem to weight loss, adherence to dietary guidelines and increasing physical exercise, for the prevention of T2D.

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Section: Digestive Enzymes: In Vitro Studiesmentioning

confidence: 99%

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

et al. 2016

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“…Maintaining the quantity of sucrase constant at 0.20 units/mg protein or 0.68 units/mg protein, test compounds (0 and 0.25 mM) were measured for final concentrations of maltose (6.5, 12.8, 25.9, 51.5 mM) and sucrose (21.6, 32, 48, 64.8 mM). The type of inhibition was calculated on the basis of a Lineweaver-Burk plot using reciprocally plotted data (substrate concentration on horizontal axis and velocity on vertical axis) 13 .…”

Section: Measurement Of Kinetic Constantmentioning

confidence: 99%

A series of cinnamic acid derivatives and their inhibitory activity on intestinal α-glucosidase

Adisakwattana¹,

Chantarasinlapin

Thammarat

et al. 2009

Journal of Enzyme Inhibition and Medicinal Chemistry

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177

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“…Considering the negative aspects of a diet rich in rapidly digestible starch, several attempts are being made to diminish the rapid hydrolysis of starch, for instance, by inhibiting the digestive enzymes using natural ingredients (12). Anthocyanins, a subgroup of plant-derived polyphenols, have been shown to inhibit the action of a-amylase and/or a-glucosidase in vitro (13)(14)(15)(16)(17)(18). Besides their presence in berries, vegetables, and red wine, anthocyanin concentrations are high in purple wheat (T. aethiopicum) pericarp (bran fraction) (19,20).…”

Section: Introductionmentioning

confidence: 99%

Collapse and reorganization of a food web of Mwanza Gulf, Lake Victoria

Downing

Nes

Janse

et al. 2012

Ecological Applications

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Starchy food products differ in the rate of starch digestion, which can affect their metabolic impact. In this study, we examined how the in vivo starch digestibility is reflected by the glycemic response, because this response is often used to predict starch digestibility. Ten healthy male volunteers [age 21 6 0.5 y, BMI 23 6 0.6 kg/m 2 (mean 6 SEM)] participated in a cross-over study, receiving three different meals: pasta with normal wheat bran (PA) and bread with normal (CB) or purple wheat bran (PBB). Purple wheat bran was added in an attempt to decrease the rate of starch digestion. The meals were enriched in 13 C and the dual isotope technique was applied to calculate the rate of appearance of exogenous glucose (RaE). The purple wheat bran in bread does not affect in vivo starch digestibility. However, the iAUC of RaE after men consumed PA was less than after they consumed CB (P , 0.0001) despite the similar glucose response. To conclude, the glycemic response does not always reflect the in vivo starch digestibility. This could have implications for intervention studies in which the glycemic response is used to characterize test products.

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α-Glucosidase inhibitory activity of cyanidin-3-galactoside and synergistic effect with acarbose

Cited by 112 publications

References 21 publications

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

A series of cinnamic acid derivatives and their inhibitory activity on intestinal α-glucosidase

Collapse and reorganization of a food web of Mwanza Gulf, Lake Victoria

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