Inhibitory Effect of Antidesma bunius Fruit Extract on Carbohydrate Digestive Enzymes Activity and Protein Glycation In Vitro

Abstract

Antidesma bunius (L.) spreng (Mamao) is widely distributed in Northeastern Thailand. Antidesma bunius has been reported to contain anthocyanins, which possess antioxidant and antihypertensive actions. However, the antidiabetic and antiglycation activity of Antidesma bunius fruit extract has not yet been reported. In this study, we investigated the inhibitory activity of anthocyanin-enriched fraction of Antidesma bunius fruit extract (ABE) against pancreatic α-amylase, intestinal α-glucosidase (maltase and sucrase), protein glycation, as well as antioxidant activity. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) chromatogram revealed that ABE contained phytochemical compounds such as cyanidin-3-glucoside, delphinidin-3-glucoside, ellagic acid, and myricetin-3-galactoside. ABE inhibited intestinal maltase and sucrase activity with the IC50 values of 0.76 ± 0.02 mg/mL and 1.33 ± 0.03 mg/mL, respectively. Furthermore, ABE (0.25 mg/mL) reduced the formation of fluorescent AGEs and the level of Nε-carboxymethyllysine (Nε-CML) in fructose and glucose-induced protein glycation during four weeks of incubation. During the glycation process, the protein carbonyl and β-amyloid cross structure were decreased by ABE (0.25 mg/mL). In addition, ABE exhibited antioxidant activity through DPPH radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) with the IC50 values 15.84 ± 0.06 µg/mL and 166.1 ± 2.40 µg/mL, respectively. Meanwhile, ferric reducing antioxidant power (FRAP) showed an EC50 value of 182.22 ± 0.64 µg/mL. The findings suggest that ABE may be a promising agent for inhibiting carbohydrate digestive enzyme activity, reducing monosaccharide-induced protein glycation, and antioxidant activity.

Antidesma bunius (L.) Spreng. (Foodstuffs and Its Bioactivity)

“…The A. bunius fruit fraction showed the highest free radical scavenging activity through the DPPH test of 97.39 ± 2.48% compared to other organs (Quiming et al, 2016). The antioxidant power of A. bunius leaf FRAP has IC50 182.22 0.64 g/mL (Aksornchu et al, 2021). A similar was reported by Islary et al (2017) which stated that A. bunius fruit had a FRAP antioxidant value of 61.583±3.818 M TE/g DE.…”

“…Antidesma bunius has activity as antibacterial, anti-inflammatory (Pongnaratorn et al, 2017), anti-oxidant, anti-hypertensive (Aksornchu et al, 2021), anti-microbial (Yelliantty et al, 2021), and anticancer (Pongnaratorn et al, 2017;Yelliantty et al, 2021). The bioactivity of A. bunius is related to its secondary metabolite content such as anthocyanins (Aksornchu et al, 2021), 5hydroxymethylfurfural (HMF), furaldehyde, and citric acid (Yelliantty et al, 2021). Anthocyanins have activity as antioxidants and anti-hypertensives (Aksornchu et al, 2021).…”

“…The bioactivity of A. bunius is related to its secondary metabolite content such as anthocyanins (Aksornchu et al, 2021), 5hydroxymethylfurfural (HMF), furaldehyde, and citric acid (Yelliantty et al, 2021). Anthocyanins have activity as antioxidants and anti-hypertensives (Aksornchu et al, 2021).…”

Glycoside Hydrolases and Non-Enzymatic Glycation Inhibitory Potential of Viburnum opulus L. Fruit—In Vitro Studies

“…Additionally, inhibition of AGE formation is another approach in delaying or preventing the onset of diabetic complications [ 48 ]. Many studies conducted on fruits indicated that phenolic compounds were the functional components that played a major role in their hypoglycemic effect [ 7 , 8 , 9 , 12 , 27 , 31 , 49 , 50 , 51 , 52 ]. Thus, in order to verify this hypothesis in our research, the V. opulus fruit samples varying in terms of degree of purification of phenolic compounds and thus in the presence of other non-phenolic components were used.…”

“…Other relationships were found in the BSA-fructose measurement system, where only crude extract (CE) of V. opulus fruit was a weaker inhibitor of AGE formation compared to aminoguanidine. The higher IC 50 values obtained with BSA-glucose compared to BSA-fructose are probably due to higher reactivity of ketose sugar than which has a more open-chain structure than aldose sugar [ 51 ]. Regardless of the test used, the ethyl acetate fraction (PEAF) showed the strongest inhibitory properties against the formation of fluorescent AGE.…”