Phenolics from Bidens bipinnata and their amylase inhibitory properties

Yang, Xiaowei; Huang, Meifen; Jin, Yong‐Sheng; Sun, Lianna; Song, Yan; Chen, Haisheng

doi:10.1016/j.fitote.2012.07.005

Cited by 94 publications

(69 citation statements)

References 14 publications

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“…The α-amylase inhibitory assay was performed according to the method described by Koh, Wog, Loo, Kasapis and Huang (2010) 21 and Yang, Huang, Jin, Sun, Song and Chen (2012) 22 with some modifications. The α-amylase inhibitory assay was performed according to the method described by Koh, Wog, Loo, Kasapis and Huang (2010) 21 and Yang, Huang, Jin, Sun, Song and Chen (2012) 22 with some modifications.…”

Section: In Vitro Antidiabetic Activitymentioning

confidence: 99%

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Karakaya

Şimşek

et al. 2015

Food Funct.

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The hydrolysis degrees of goat milk and kefir during simulated gastrointestinal digestion and some bioactivities of the resulting peptides after fermentation and digestion were studied. A static in vitro digestion method by the COST FA1005 Action INFOGEST was used and goat milk and kefir were partially hydrolyzed during the gastric phase and had above 80% hydrolysis after duodenal digestion. There were no differences between the digestibility of goat milk and kefir (p > 0.05). Goat milk and kefir displayed about 7-fold antioxidant activity after digestion (p < 0.05). Fermentation showed no effect on the calcium-binding capacity of the samples (p > 0.05), however, after in vitro digestion calcium-binding capacity of the goat milk and kefir increased 2 and 5 fold, respectively (p < 0.05). Digested goat milk and kefir showed a higher dose-dependent inhibitory effect on α-amylase compared to undigested samples (p < 0.05). α-Glucosidase inhibitory activities and in vitro bile acid-binding capacities of the samples were not determined at the studied concentrations.

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Section: In Vitro Antidiabetic Activitymentioning

confidence: 99%

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Karakaya

Şimşek

et al. 2015

Food Funct.

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“…The inhibitory activities of isoliquiritigenin (IC 50 = 9.0 μM) and liquiritigenin (IC 50 = 46.8 μM) were much higher than their 4′-O-glycosides, namely isoliquiritin (IC 50 = 124.0 μM) and liquiritin (IC 50 = Downloaded by [New York University] at 04:). It looks like that the glycosylation of flavonoids significantly weakened influenza virus neuraminidase inhibitionJin et al, 2012).…”

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confidence: 99%

Dietary Flavonoid Aglycones and Their Glycosides: Which Show Better Biological Significance?

Xiao

2015

Critical Reviews in Food Science and Nutrition

328

296

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The dietary flavonoids, especially their glycosides, are the most vital phytochemicals in diets and are of great general interest due to their diverse bioactivity. The natural flavonoids almost all exist as their O-glycoside or C-glycoside forms in plants. In this review, we summarized the existing knowledge on the different biological benefits and pharmacokinetic behaviors between flavonoid aglycones and their glycosides. Due to various conclusions from different flavonoid types and health/disease conditions, it is very difficult to draw general or universally applicable comments regarding the impact of glycosylation on the biological benefits of flavonoids. It seems as though O-glycosylation generally reduces the bioactivity of these compounds - this has been observed for diverse properties including antioxidant activity, antidiabetes activity, anti-inflammation activity, antibacterial, antifungal activity, antitumor activity, anticoagulant activity, antiplatelet activity, antidegranulating activity, antitrypanosomal activity, influenza virus neuraminidase inhibition, aldehyde oxidase inhibition, immunomodulatory, and antitubercular activity. However, O-glycosylation can enhance certain types of biological benefits including anti-HIV activity, tyrosinase inhibition, antirotavirus activity, antistress activity, antiobesity activity, anticholinesterase potential, antiadipogenic activity, and antiallergic activity. However, there is a lack of data for most flavonoids, and their structures vary widely. There is also a profound lack of data on the impact of C-glycosylation on flavonoid biological benefits, although it has been demonstrated that in at least some cases C-glycosylation has positive effects on properties that may be useful in human healthcare such as antioxidant and antidiabetes activity. Furthermore, there is a lack of in vivo data that would make it possible to make broad generalizations concerning the influence of glycosylation on the benefits of flavonoids for human health. It is possible that the effects of glycosylation on flavonoid bioactivity in vitro may differ from that seen in vivo. With in vivo (oral) treatment, flavonoid glycosides showed similar or even higher antidiabetes, anti-inflammatory, antidegranulating, antistress, and antiallergic activity than their flavonoid aglycones. Flavonoid glycosides keep higher plasma levels and have a longer mean residence time than those of aglycones. We should pay more attention to in vivo benefits of flavonoid glycosides, especially C-glycosides.

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“…From this point, many synthetic drugs (galanthamine and tacrin for AD; acarbose and viglibose for DM; kojic acid and corticosteroids for SD) are produced as inhibitors, but the usages of these inhibitors have several concerns due to their undesirable side effects [46][47][48] . All in all, novel inhibitors from natural sources have gained recent interest as safe and effective agents 49,50 . According to previous studies of the authors, S. chinensis fruit and leaf methanolic extracts are rich in lignans and phenolic compounds, respectively.…”

Section: In Vitro Enzyme Inhibitory Properties Of S Chinensis Extracmentioning

confidence: 99%

Enzymatic assays and molecular modeling studies ofSchisandra chinensislignans and phenolics from fruit and leaf extracts

Mocan

Zengin

Crișan

et al. 2016

Journal of Enzyme Inhibition and Medicinal Chemistry

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Considerable interest has been shown in natural sources and their compounds in developing new therapeutically agents for different diseases. In this framework, investigations performed on this topic play a central role for human health and drug development process. Schisandra chinensis (Turcz.) Baill is a medicinal and edible plant showing highly advantageous bioactivity and nutritional value. The main bioactive compounds from its fruits are lignans, derivatives of dibenzocyclooctadiene whereas concerning its leaves, phenolic acids, and flavonoids are dominant. The purpose of this study was to investigate the enzyme inhibitory potential on selected carbohydrate hydrolases, cholinesterases, and tyrosinase of extracts from fruits and leaves of Schisandra in relation with their main bioactive compounds. Furthermore, the interactions between dominant compounds (schisandrol A, schisandrol B, schisandrin B, and cinnamic acid) from extracts and selected enzymes were investigated by molecular modeling and molecular dynamic studies in order to explain at a molecular level our findings.

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Phenolics from Bidens bipinnata and their amylase inhibitory properties

Cited by 94 publications

References 14 publications

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Dietary Flavonoid Aglycones and Their Glycosides: Which Show Better Biological Significance?

Enzymatic assays and molecular modeling studies ofSchisandra chinensislignans and phenolics from fruit and leaf extracts

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