Roles of Alkaloids from Medicinal Plants in the Management of Diabetes Mellitus

Adhikari, Bikash

doi:10.1155/2021/2691525

Cited by 43 publications

(35 citation statements)

References 88 publications

(95 reference statements)

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“…Diminution of carbohydrates hydrolyzing is considered as one of the successful approaches to reduce hyperglycemia and hyperlipidemia [38]. There are many bioactive substances such as terpenes (22-a hydroxychiisanoside) and alkaloids (palmatine) that can inhibit αglucosidase and α-amylase enzymes [39,40]. However, bioactive molecules which can inhibit the alpha-glucosidase and alpha-amylase enzymes and at the same time which possess remarkable antioxidant activities could be very good candidates for controlling blood sugar levels and the oxidative stress that accompanies the diabetes.…”

Section: α-Amylase and α-Glucosidasementioning

confidence: 99%

The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

et al. 2022

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The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar samples were analyzed to identify their electrical conductivity, pH, titratable acidity, total dry matter, Brix, density, mineral elements, polyphenols, flavonoids, and vitamin C. The antioxidant activity of apple vinegar samples was evaluated using two tests, total antioxidant capacity (TAC) and DPPH radical scavenging activity. Finally, we determined α-glucosidase and α-amylase inhibitory activities of artisanal and industrial apple vinegar. The results showed the following values: pH (3.69–3.19); electrical conductivity (2.81–2.79 mS/cm); titratable acidity (3.6–5.4); ash (4.61–2.90); °Brix (6.37–5.2); density (1.02476–1.02012), respectively, for artisanal apple vinegar and industrial apple vinegar. Concerning mineral elements, potassium was the most predominant element followed by sodium, magnesium, and calcium. Concerning bioactive compounds (polyphenols, flavonoids, and vitamin C), the apple vinegar produced by the artisanal method was the richest sample in terms of bioactive compounds and had the highest α-glucosidase and α-amylase inhibition. The findings of this study showed that the quality and biological activities of artisanal apple vinegar were more important than industrial apple vinegar.

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Section: α-Amylase and α-Glucosidasementioning

confidence: 99%

The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

et al. 2022

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“…Alkaloids may bind to the competitive or noncompetitive sites of the enzyme involved in digestion, preventing the formation of an enzyme-substrate complex; as a result, lowering enzyme activity. Inhibiting these enzymes is one strategy for reducing blood glucose levels [24]. Likewise, phenolic compounds were known to be able to interact with enzymes or substrates.…”

Section: Resultsmentioning

confidence: 99%

Inhibitory Activity of α-Glucosidase by the Extract and Fraction of Marine Sponge-Derived Fungus Penicillium citrinum Xt6

Fauziah

Ali

Ilmiawati

et al. 2022

Open Access Maced J Med Sci

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BACKGROUND: Diabetes mellitus is a metabolic condition characterized by high blood glucose levels due to insufficient insulin secretion or activity. Diabetes treatment may include inhibiting carbohydrate breakdown enzymes like α-glucosidase. Chemical compounds of the marine-derived fungus have the potential to inhibit α-glucosidase and, thus, could be used in therapy. Marine sponge-derived fungus lives in a colony on the tissues of living things. In the marine sponge Xestospongia testudinaria DD-01, there is a colony of the fungus Penicillium citrinum Xt6. P. citrinum Xt6 has been reported to reduce blood glucose levels in alloxan-induced diabetic mice. AIM: This study aimed to investigate the inhibitory activity of α-glucosidase by the extracts and fractions of marine-derived fungus P. citrinum Xt6. MATERIALS AND METHODS: The study was carried out in vitro using p-nitrophenyl-α-D-glucopyranoside (PNPG) substrate and α-glucosidase enzyme from Saccharomyces cerevisiae. ELISA was used to measuring the enzyme’s inhibition activity at the wavelength of 405 nm. Acarbose was used as the standard drug, which inhibits the activity of α-glucosidase. RESULTS: Inhibitory concentration (IC50) value of ethyl acetate extract was 37.39 μg/mL, methanol fraction was 60.01 μg/mL, n-hexane fraction was 75.45 μg/mL, and acarbose was 124.39 g/mL. CONCLUSION: It can be concluded that the extract and fraction of marine-derived fungus P. citrinum inhibit α-glucosidase activity. P. citrinum could be developed into an antidiabetic agent.

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“…Below these levels, alkaloids are known to be potentially beneficial, especially in preventing or managing type 2 diabetes [ 40 ]. This antidiabetic property of alkaloids is potentially achieved through reducing diabetic-induced oxidative stress, inhibition of carbohydrate digesting enzymes by competing for binding sites, and regeneration of pancreatic cells and, therefore, insulin secretion [ 41 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours

et al. 2022

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Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioactive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled roots had relatively higher (p < 0.001) bioactive compounds and antioxidant activities than the peeled ones. All cooking methods increased phenolic compounds, flavonoids, and tannins in all genotypes. Significant losses of total carotenoids occurred with all cooking methods (ranging from 24.18 to 172.76 µg/g in raw sweetpotatoes vs. 10.06 to 118.17 µg/g in cooked ones; p < 0.001), except the deep-orange-fleshed genotype, in which frying slightly increased carotenoids from 269.81 to 304.74 µg/g. Microwaving retained 69% vitamin C in the cream-fleshed one, the highest among the cooking methods. Anthocyanins decreased with baking and frying in the purple-fleshed one but increased with other methods; microwaving being highest at 13.9% (17.43 mg/g). While the 2,2′-azino-bis-3- ethylbenzthiazoline-6-sulphonic acid antioxidant activity decreased with all cooking techniques in some genotypes, ferricyanide-reducing antioxidant potential increased. The retention of bioactive compounds in sweetpotato storage roots depends on the processing method. Thus, to obtain the most health benefits, consumers should use different cooking methods but retain the peels.

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Roles of Alkaloids from Medicinal Plants in the Management of Diabetes Mellitus

Cited by 43 publications

References 88 publications

The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

Inhibitory Activity of α-Glucosidase by the Extract and Fraction of Marine Sponge-Derived Fungus Penicillium citrinum Xt6

Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours

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