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Inhibitory effects of anthocyanins on α-glucosidase activity
Zhang, Jiaojiao1; Xiao, Jianbo2; Giampieri, Francesca3; Forbes-Hernandez, Tamara Y3; Gasparrini, Massimiliano3; Afrin, Sadia3; Cianciosi, Danila3; Reboredo-Rodriguez, Patricia3,4; Battino, Maurizio3; Zheng, Xiaodong1
2019
Source PublicationJOURNAL OF BERRY RESEARCH
ISSN1878-5093
Volume9Issue:1Pages:109-123
Abstract

Anthocyanins are plant pigments widely present in fruits and vegetables that exert health benefits as part of human diet. They exist in not glycosylated forms (anthocyanidins) and glycosylated forms. Anthocyanins have been studied for their ability to inhibit polysaccharide metabolism enzymes (such as α-glucosidase) and, therefore, attenuate hyperglycemia and modulate type II diabetes. The aim of the present work was to compare the inhibitory activity of anthocyanins with that of acarbose, a common α-glucosidase inhibitor, by evaluating IC50 and Km, to compare the inhibitory capabilities among different compounds in an in vitro study. Our results showed that most of the anthocyanins studied presented lower IC50 values than acarbose; only Pn-3-glc presented IC50 value close to acarbose. Moreover, there was no difference in Km between complete competitive and complete non-competitive types of inhibition (T-test, p > 0.05). In conclusion, the anthocyanins and their degradation products work together on attenuating abilities of this sugar metabolism key enzyme, throughout competitive and non-competitive modes.

KeywordAnthocyanins Not Glycosylated Forms Glycosylated Forms Inhibitors Α-glucosidase Sugar Metabolism
DOI10.3233/JBR-180335
Indexed BySCI
Language英语
WOS Research AreaPlant Sciences
WOS SubjectPlant Sciences
WOS IDWOS:000460813700009
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Cited Times [WOS]:3   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
2.Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau, China
3.Department of Clinical Sciences, Faculty of Medicine, Università Politecnica delle Marche, Ancona, Ancona, Italy
4.Department of Analytical and Food Chemistry, Nutrition and Bromatology Group, Faculty of Science, University of Vigo, Ourense Campus, Ourense, Spain
Recommended Citation
GB/T 7714
Zhang, Jiaojiao,Xiao, Jianbo,Giampieri, Francesca,et al. Inhibitory effects of anthocyanins on α-glucosidase activity[J]. JOURNAL OF BERRY RESEARCH,2019,9(1):109-123.
APA Zhang, Jiaojiao.,Xiao, Jianbo.,Giampieri, Francesca.,Forbes-Hernandez, Tamara Y.,Gasparrini, Massimiliano.,...&Zheng, Xiaodong.(2019).Inhibitory effects of anthocyanins on α-glucosidase activity.JOURNAL OF BERRY RESEARCH,9(1),109-123.
MLA Zhang, Jiaojiao,et al."Inhibitory effects of anthocyanins on α-glucosidase activity".JOURNAL OF BERRY RESEARCH 9.1(2019):109-123.
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