Effect of Flavonoids on α-Glucosidase and<i>β</i>-Fructosidase from Yeast

Summary The effects of various flavonoids of Tartary buckwheat (rutin‐enhanced flavonoid extract [REFE and quercetin‐enhanced flavonoid extract [QEFE]) and individual flavonoids (rutin, quercetin and kaempferol) on the antioxidant activity, inhibition of α‐glucosidases and α‐amylase and starch digestibility were evaluated. Quercetin possessed the highest antioxidant activity and inhibition of α‐glucosidases and α‐amylase activity followed by kaempferol and rutin. REFE and QEFE have similar antioxidant and inhibition of α‐amylase activities, but QEFE has much higher α‐glucosidases inhibition than REFE. Tartary buckwheat flour has the lowest content of rapidly digestible starch and predicted glycaemic index (pGI) compared to maize flour, wheat flour and rice flour. Addition of rutin and quercetin to wheat flour showed a weak or no effect on digestion inhibition, but they inhibited starch digestion under solid complex conditions. Our results may help explain the benefits of supplementing the diet with food rich in flavonoids.

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“…() and Iio et al . () (12 μ m and 20 μ m respectively). The reports are inconsistent regarding rutin.…”

Section: Resultscontrasting

confidence: 99%

“…This result approaches those of Iio et al . () and Watanabe et al . () with IC 50 = 8 μ m and IC 50 < 24 μ m respectively.…”

Section: Resultsmentioning

confidence: 99%

In vitro potential of flavonoids from tartary buckwheat on antioxidants activity and starch digestibility

Peng

Wei

Qian

et al. 2019

Int J of Food Sci Tech

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“…with the IC 50 value of 0.23 μM, consistent with the previous report (Iio et al, 1984). These results demonstrate the established method can be used to evaluate the inhibitor efficiency in the medium containing the enzyme.…”

Section: Electrochemical Detection Of α-Glucosidase Activity and Its supporting

confidence: 92%

Electrochemical assay of α-glucosidase activity and the inhibitor screening in cell medium

Zhang

Liu

Wang

et al. 2015

Biosensors and Bioelectronics

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“…Ki and Ki¢, which are dissociation constants of the enzyme-inhibitor complex and the enzyme-substrate-inhibitor complex, respectively, were determined from the slope and intercept on the vertical axis in a Lineweaver-Burk plot (2). The inhibitor constant of quercetin was similar to that reported by Iio et al (2).…”

Section: Inhibition Of Yeast ␣ -Glucosidase By Flavonoidsmentioning

confidence: 50%

Inhibition of .ALPHA.-Glucosidase and .ALPHA.-Amylase by Flavonoids

Tadera

Minami

Kouta

et al. 2006

J Nutr Sci Vitaminol

923

576

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SummaryThe inhibitory activity of six groups of flavonoids against yeast and rat small intestinal ␣ -glucosidases and porcine pancreatic ␣ -amylase was compared, and chemical structures of flavonoids responsible for the inhibitory activity were evaluated. Yeast ␣ -glucosidase was potently inhibited by the anthocyanidin, isoflavone and flavonol groups with the IC 50 values less than 15 M . The following structures enhanced the inhibitory activity: the unsaturated C ring, 3-OH, 4-CO, the linkage of the B ring at the 3 position, and the hydroxyl substitution on the B ring. Rat small intestinal ␣ -glucosidase was weakly inhibited by many flavonoids, and slightly by the anthocyanidin and isoflavone groups. 3-OH and the hydroxyl substitution on the B ring increased the inhibitory activity. In porcine pancreatic ␣ -amylase, luteolin, myricetin and quercetin were potent inhibitors with the IC 50 values less than 500 M . The 2,3-double bond, 5-OH, the linkage of the B ring at the 3 position, and the hydroxyl substitution on the B ring enhanced the inhibitory activity, while 3-OH reduced it.

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Effect of Flavonoids on α-Glucosidase andβ-Fructosidase from Yeast

Cited by 7 publications

References 1 publication

In vitro potential of flavonoids from tartary buckwheat on antioxidants activity and starch digestibility

In vitro potential of flavonoids from tartary buckwheat on antioxidants activity and starch digestibility

Electrochemical assay of α-glucosidase activity and the inhibitor screening in cell medium

Inhibition of .ALPHA.-Glucosidase and .ALPHA.-Amylase by Flavonoids

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