Identification of Anthocyanins from Four Kinds of Berries and Their Inhibition Activity to α-Glycosidase and Protein Tyrosine Phosphatase 1B by HPLC–FT-ICR MS/MS

Xiao, Ting; Guo, Zhenghong; Sun, Baoshan; Zhao, Yuqing

doi:10.1021/acs.jafc.7b02550

Cited by 58 publications

(44 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Specifically, previous studies have proven the ability of phenolic-rich ingredients (berry extracts, soft-fruits, grape seeds and bitter melon to inhibit the activities of pancreatic α-amylase and intestinal α-glucosidase in the gut lumen [ 51 , 52 ]. Other studies have shown that anthocyanin-rich fractions from blueberry [ 53 ], blackberry [ 54 ], black legumes [ 55 ], black mulberry [ 56 ], bilberry and cranberry [ 57 ], red aril fruits [ 58 ], camelina and ophia seeds [ 59 ], royle fruits [ 60 ], fruits of Chilean berberis species [ 61 ], peach fruit and A. melanocarpa fruit juice extracts [ 62 , 63 ], colored extracts of Saco sweet cherry [ 64 ], and anthocyanin extracts from black bean hull, black currants and black rice [ 65 , 66 ] exhibited higher effectiveness to inhibit α-glucosidase. Therefore, diet-induced treatments from anthocyanin-based extracts, often combined with other polyphenols, may offer a natural alternative to achieve better glycemic control in T2DM.…”

Section: Why Anthocyanins?mentioning

confidence: 99%

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

et al. 2020

View full text Add to dashboard Cite

Many efforts have been made in the past two decades into the search for novel natural and less-toxic anti-diabetic agents. Some clinical trials have assigned this ability to anthocyanins, although different factors like the food source, the amount ingested, the matrix effect and the time of consumption (before or after a meal) seem to result in contradictory conclusions. The possible mechanisms involved in these preventive or therapeutic effects will be discussed—giving emphasis to the latest in vitro and in silico approaches. Therapeutic strategies to counteract metabolic alterations related to hyperglycemia and Type 2 Diabetes Mellitus (T2DM) may include: (a) Inhibition of carbohydrate-metabolizing enzymes; (b) reduction of glucose transporters expression or activity; (c) inhibition of glycogenolysis and (d) modulation of gut microbiota by anthocyanin breakdown products. These strategies may be achieved through administration of individual anthocyanins or by functional foods containing complexes of anthocyanin:carbohydrate:protein.

show abstract

Section: Why Anthocyanins?mentioning

confidence: 99%

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The TFC and TAC values were linearly correlated (r 2 > 0.90-0.98) with the magnitude of the inhibition of α-glucosidase and α-amylase activity. Quercetin and galloylcyanidin-glycoside are potent inhibitors of α-glucosidase [33,35,36]. Jin et al reported that the α-glucosidase inhibitory activity of mulberry fruit was positively correlated with the levels of C3G, C3R, pelargonidin 3-O-glucoside, and pelargonidin 3-O-rutinoside [37].…”

Section: Biological Activities Of Mulberry Syrupmentioning

confidence: 99%

“…Anthocyanins, which determine the color of mulberry fruit, have antioxidant, anti-inflammatory, antitumor, and antidiabetic activities. Cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) are the most abundant anthocyanins in mulberry fruit [5,6,7]. In Vietnam, mulberry fruit has been used for thousands of years as a foodstuff and medicine.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Trung¹,

Luyen²,

Nam³

et al. 2018

JFNR

View full text Add to dashboard Cite

Mulberry fruit contains health-promoting polyphenols and is consumed in processed products such as juices, syrups, liquors, molasses, and jams. In Vietnam, syrups prepared from mulberry fruits and sugar have long been used in food preparation. We investigated the changes in chemical composition and biological activities of mulberry syrup during its processing and storage. The toxic metals lead and cadmium were detected in mulberry syrup at levels below regulatory limits. Prolonged storage in glass containers, from which toxic metals could leach into the syrup, could be a risk to the health of consumers. The total phenolic (TPC), flavonoid (TFC), and anthocyanin (TAC) contents varied during processing and decreased significantly after day 45. The 1,1-diphenyl-2picryl-hydrazyl activity of the mulberry syrup was correlated with its TPC, TFC, and TAC values, and anthocyanins were responsible for the inhibition of nitric oxide production. The magnitude of inhibition of α-glucosidase and αamylase was linearly correlated with the TFC and TAC values of the mulberry syrup. The quality of the mulberry syrup was maintained during storage for 30 days but decreased thereafter.

show abstract

“…Additionally, recent works [ 12 , 13 ] showed that some polyphenol compounds (e.g., phenolic compounds, anthocyanins) can reduce digestive enzymes, which can be a strategy to reduce the glycemic index in starchy foods while improving bioactive properties.…”

Section: Introductionmentioning

confidence: 99%

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Graça¹,

Mota²,

Lima³

et al. 2020

Foods

View full text Add to dashboard Cite

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

show abstract

Identification of Anthocyanins from Four Kinds of Berries and Their Inhibition Activity to α-Glycosidase and Protein Tyrosine Phosphatase 1B by HPLC–FT-ICR MS/MS

Cited by 58 publications

References 50 publications

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Contact Info

Product

Resources

About