C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition

Cardullo, Nunzio; Muccilli, Vera; Pulvirenti, Luana; Cornu, Anaëlle; Pouységu, Laurent; Deffieux, Denis; Quideau, Stéphane; Tringali, Corrado

doi:10.1016/j.foodchem.2019.126099

Cited by 109 publications

(46 citation statements)

References 39 publications

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“…These groups are considered to be responsible for both antioxidant and hepatoprotective activity [ 60 ]. Cardullo et al [ 61 ] studied the antidiabetic properties of selected ellagitannins and galloylated glucoses, including mono- O -galloyl-β- d -glucose, penta- O -galloyl-α- d -glucose, and penta- O -galloyl-β- d -glucose in the α-glucosidase and α-amylase inhibition tests. The tested compounds showed potent α-glucosidase inhibition.…”

Section: Discussionmentioning

confidence: 99%

Cornus mas L. Stones: A Valuable by-Product as an Ellagitannin Source with High Antioxidant Potential

et al. 2020

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The stone of Cornus mas L. remains the least known morphological part of this plant, whereas the fruit is appreciated for both consumption purposes and biological activity. The stone is considered to be a byproduct of fruit processing and very little is known about its phytochemical composition and biological properties. In this study, the complete qualitative determination of hydrolyzable tannins, their quantitative analysis, total polyphenolic content, and antioxidant properties of the stone of C. mas are presented for the first time. The 37 identified compounds included the following: various gallotannins (11), monomeric ellagitannins (7), dimeric ellagitannins (10), and trimeric ellagitannins (7). The presence of free gallic acid and ellagic acid was also reported. Our results demonstrate that C. mas stone is a source of various bioactive hydrolyzable tannins and shows high antioxidant activity which could allow potential utilization of this raw material for recovery of valuable pharmaceutical or nutraceutical substances. The principal novelty of our findings is that hydrolyzable tannins, unlike other polyphenols, have been earlier omitted in the evaluation of the biological activities of C. mas. Additionally, the potential recovery of these bioactive chemicals from the byproduct is in line with the ideas of green chemistry and sustainable production.

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Section: Discussionmentioning

confidence: 99%

Cornus mas L. Stones: A Valuable by-Product as an Ellagitannin Source with High Antioxidant Potential

et al. 2020

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“…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%

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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“…Furthermore, based on this data, the fluorescence quenching process for probe 1 in the presence of copper ions was studied by the Stern–Volmer Equation [ 27 ],

where I 0 and I are the fluorescence intensities of compound 1 before and after the successive additions of Cu 2+ ions, respectively; [ Q ] stands for quencher concentration, namely the molar concentration of the Cu 2+ ; and K SV is the Stern–Volmer quenching constant, which is an indicator of fluorescence quenching efficiency [ 28 ]. Figure 9 shows that the relative fluorescence ( I 0 / I ) linearly fitted with the Cu 2+ ion concentration in the range of 1.5–5.5 µM (inset of Figure 9 ), while at higher concentrations, the plot shows an upward curvature, concave toward the y -axis.…”

Section: Resultsmentioning

confidence: 99%

A Rare Natural Benzo[k,l]xanthene as a Turn-Off Fluorescent Sensor for Cu2+ Ion

Floresta

Cardullo

Spatafora

et al. 2020

IJMS

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Rapid and efficient analyses of copper ions are crucial to providing key information for Cu2+ in living cells because of their biological importance. In this study, we reported one new turn-off fluorescent sensor for Cu2+ with a benzo[k,l]xanthene core, which served as an efficient cation sensor for copper ion over a wide range of other cations (Na+, K+, Ag+, Hg2+, Cd2+, Co2+, Ni2+, Zn2+, Mg2+, and Fe3+) owing to the catechol group in the aromatic core. The sensor showed selectivity for Cu2+ over other ions; the logKβ for Cu2+ binding to compound 1 had a value of 13.265. In the presence of Cu2+, sensor 1 provided significant fluorescence decrement; Co2+, and Ni2+ caused a fluorescence decrement when employed at a higher concentration than Cu2+, while Na+, K+, Hg2+, Cd2+, Zn2+, and Mg2+ metal ions produced only minor changes in fluorescence intensity. Fluorescence experiments demonstrate that compound 1 may have an application as a fluorescent probe for detecting Cu2+ with a limit of detection of 0.574 µM.

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C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition

Cited by 109 publications

References 39 publications

Cornus mas L. Stones: A Valuable by-Product as an Ellagitannin Source with High Antioxidant Potential

Cornus mas L. Stones: A Valuable by-Product as an Ellagitannin Source with High Antioxidant Potential

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

A Rare Natural Benzo[k,l]xanthene as a Turn-Off Fluorescent Sensor for Cu2+ Ion

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