4.7 Article

Inhibition mechanism of a-glucosidase inhibitors screened from Tartary buckwheat and synergistic effect with acarbose

期刊

FOOD CHEMISTRY
卷 420, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.136102

关键词

Tartary buckwheat; alpha -Glucosidase inhibitors; Ultrafiltration-HPLC-MS; MS; Inhibition mechanisms; Synergistic effect

向作者/读者索取更多资源

Tartary buckwheat hull acetone extract demonstrated the best inhibition of α-glucosidase, while myricetin and quercetin were identified as the most effective inhibitors. These compounds exhibited strong inhibitory activity against α-glucosidase.
Tartary buckwheat has been shown to provide a good antihyperglycemic effect. However, it is unclear which active compounds play a key role in attenuating postprandial hyperglycemia. Presently, acetone extract from the hull of Tartary buckwheat had the best effect for a-glucosidase inhibition (IC50 = 0.02 mg/mL). Twelve potential a-glucosidase inhibitors from Tartary buckwheat were screened and identified by the combination of ultrafil-tration and high-performance liquid chromatography coupled with mass spectrometry. Myricetin and quercetin exhibited the highest anti-a-glucosidase activity with IC50 values of 0.02 and 0.06 mg/mL, respectively. These inhibitors manifested different types of inhibition manners against a-glucosidase via direct interaction with the amino acid residues. The results of structure-activity relationships indicated that an increase in the number of -OH on the B-ring greatly strengthened a-glucosidase inhibitory activity, but glucoside and rutinoside replace-ment on the C-ring obviously weakened this influence. Furthermore, a synergistic effect was observed between inhibitors with different inhibition manners.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据