Triterpene acids isolated from <i>Lagerstroemia speciosa</i> leaves as <i>α</i>‐glucosidase inhibitors

Hou, Wei; Li, Yanfang; Zhang, Qiang; Wei, Xin; Peng, Aihua; Chen, Lijuan; Wei, Yuquan

doi:10.1002/ptr.2661

Cited by 170 publications

(110 citation statements)

References 25 publications

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“…In this paper, we present results proving that OA is not an α-amylase inhibitor. This finding is in agreement with other published data (Hou et al, 2009;Wang et al, 2011) although there are also contradictory results supporting that OA might effectively repress this activity (Khati et al, 2013;Ali et al, 2006;Komaki et al, 2003), with quite variable IC 50 values in the range of 10 µM-2.6 mM.…”

Section: Discussionsupporting

confidence: 93%

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Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid

et al. 2016

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SUMMARY:This work investigates the role of oleanolic acid (OA), isolated from the olive (Olea europaea L.) leaf, as a radical scavenger and inhibitor of the hydrolyzing enzymes of dietary carbohydrates. New evidence is provided showing that OA may capture 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and peroxyl radicals, and also exert a strong and non-competitive inhibition of α-glucosidase (IC 50 10.11 ± 0.30 µM). The kinetic and spectrometric analyses performed indicate that OA interacts with this enzyme inside a hydrophobic pocket, through an endothermic and non spontaneous process of a hydrophobic nature. These are two possible mechanisms by which OA may facilitate a better control of post-prandial hyperglycaemia and oxidative stress, so contributing to preserving insulin signalling. Obesity, insulin resistance and Type 2 Diabetes Mellitus are considered the first pandemics of the 21st century. In this sense, OA might be used in future preventive and therapeutic strategies, as an ingredient in new drugs and functional foods.KEYWORDS: Anti-diabetic activity; Antioxidant; α-glucosidase inhibitor; Olea europaea; Oleanolic acid RESUMEN: La Captación de radicales libres y la inhibición de α-glucosidasa, dos posibles mecanismos involucrados en la actividad antidiabética del ácido oleanólico. Este trabajo estudia el papel del ácido oleanólico (OA), aislado de la hoja de olivo, como secuestrador de radicales libres e inhibidor de enzimas implicados en la hidrolisis de los carbohidratos de la dieta, dos mecanismos por los que el triterpeno podría mitigar la hiperglicemia postprandial y el estrés oxidativo. Se aportan nuevas evidencias que muestran que el OA puede capturar radicales ácido 2,2'-azino-bis-(3-etilbenzotiazolín)-6-sulfónico y peroxilo, y que ejerce una potente inhibición nocompetitiva de α-glucosidasa (IC 50 10.11±0.30 µM). El análisis cinético y espectrométrico llevado a cabo indica que OA interacciona con este enzima en el interior de un bolsillo hidrofóbico, mediante un proceso endotér-mico no espontáneo, de naturaleza hidrofóbica. Estos son dos posibles mecanismos por los cuales el OA puede facilitar un mejor control de la hiperglucemia postprandial y el estrés oxidativo, lo que contribuye a preservar la señalización de la insulina. La obesidad, la resistencia a la insulina y la diabetes mellitus tipo 2 se consideran la primera pandemia del siglo XXI. En este sentido, el OA podría ser utilizado en futuras estrategias preventivas y terapéuticas, como ingrediente de nuevos fármacos y alimentos funcionales. Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid. Grasas Aceites 67 (3): e142. doi: http://dx

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Section: Discussionsupporting

confidence: 93%

“…We have determined an IC 50 10.11 ± 0.30 µM, a very similar value to those reported by other authors (Ali et al, 2002;Hou et al, 2009;Kang et al, 2012). In addition, we present here new contributions to the understanding of the OA/α-glucosidase interaction, performing a deeper kinetic study and fluorescent measurements.…”

Section: Discussionsupporting

confidence: 92%

Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid

et al. 2016

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“…Asam maslinat dan asam oleanolat dari ekstrak etil asetat daun Lagerstroemia speciosa dilaporkan memiliki aktivitas penghambatan terhadap enzim α-glukosidase dengan IC 50 berturut-turut 5,52 g/mL dan 6,29 g/mL (Hou et al, 2009). Lebih lanjut senyawa triterpen penghambat aktivitas enzim α-glukosidase asam ursolat (IC 50 47,6 μM) dan asam betulinat (IC 50 14,0 μM) diisolasi dari apel emas merah (Malus domestica) (He et al, 2014).…”

Section: Penanda Senyawa Penghambat Aktivitas Enzim α-Glukosidaseunclassified

SENYAWA INHIBITOR Α-Glukosidase DAN ANTIOKSIDAN DARI KUMIS KUCING DENGAN PENDEKATAN METABOLOMIK BERBASIS FTIR

Juliani

Yuliana

Budijanto

et al. 2016

jtip

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Plant is well known as an excellent source for b ioactive compounds. Metab olomics was reported as a potential tool to accelerate plant acitive compounds identification. In this research, FTIR-b ased metab olomics method was used to identify active compounds with α-glucosidase inhib itory and antioxidant activity in aerial parts of Orthosiphon stamineus (OS OPLS). Based on the VIP (variab le influence on projection), the coefficient value of the respective OPLS models, and IR datab ase of compounds previously identified in OS, it was suggested that methoxy flavonoid (sinensitin and 5,6,7,3'-tetramethoxy-4'-hydroxy-8-C-preny-lflavone), diterpenes (orthosiphols, orthoarisins, neoorthosiphols, staminols, and stam inolactones) and triterpenes (ursolic acid, oleanolic acid, b etulinic acid, hydroxyb etulinic acid, maslinic acid, α-amyrin and β-amyrin) were identified as responsib le compounds for the α-glucosidase inhibitory activity. Meanwhile phenolic (rosmarinic acid ), methoxy flavonoid (eupatorin, sinensetin, 5-hydroxy-6,7,3',4'-tetramethoxyflavone, salvigenin, 6-hydroxy-5,7,3'-trimethoxyflavone and 5,6,7,3'-tetramethoxy-4'-hydroxy-8-C-prenylflavone), diterpenes (orthosiphols, orthoarisins, neoorthosiphols, staminols, and staminolactones) and triterpenes (ursolic acid, oleanolic acid, b etulinic acid, hydroxyb etulinic acid, maslinic acid, α-amyrin and β-amyrin) were identified as responsib le compounds for the antioxidant activity. Keywords: α-glucosidase inhib itors, antioxidants, metab olomics, Orthosiphon stamineus ABSTRAK1Tumbuhan merupakan salah satu sumber senyawa aktif yang potensial. Pendekatan metabolomik dilaporkan sebagai salah satu metode alternatif yang dapat mempercepat proses identifikasi komponen aktif dari tumbuhan. Pada penelitian ini, metode metabolomik berbasis FTIR digunakan untuk meng-identifikasi senyawa aktif dengan aktivitas penghambatan terhadap enzim α-glukosidase dan antioksidan pada ekstrak dan fraksi tanaman kumis kucing (OS). Profil kimia ekstrak metanolik dan fraksi heksana, kloroform, butanol, dan air OS diukur dengan FTIR. Ekstrak dan fraksi OS menunjukkan aktivitas penghambatan terhadap enzim α-glukosidase dengan nilai IC50 berkisar 154,07±30,60-465,83±85,34 µg/mL dan aktivitas antioksidan dengan nilai IC50 berkisar 7,41±0,02-19,35±0,09 µg/mL. Fraksi butanol adalah fraksi dengan aktivitas penghambatan α-glukosidase tertinggi dan aktivitas antioksidan menengah dengan nilai IC 50 berturut-turut turut 154,07±30,60 µg/mL dan 10,84±0,54 µg/mL. Korelasi antara data aktivitas biologis dan komposisi kimia dianalisis dengan orthogonal projections to latent structures (OPLS). Berdasarkan nilai VIP (variab le influence on projection), nilai koefisien dari model OPLS, dan pangkalan data IR senyawa yang telah teridentifikasi pada OS. Metoksi flavonoid (sinensitin dan 5,6,7,3'-tetrametoksi-4'-hidroksi-8-C-prenilflavon), diterpena (ortosifol, ortoarisin, neoortosifol, staminol, dan staminolakton), triterpena (asam ursolat, asam oleanolat, asam betulinat, asam hidroksibetulinat, ...

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“…This work acts through a Na-dependent glucose transporter (43). An increase in blood glucose following a meal is an early indicator of energy homeostasis impairment and indicates the need for diabetes mellitus treatment (44). Hyperglycemia occurs after a meal owing to increased α-amylase and α-glucosidase activity.…”

Section: The Inhibition Of Glucose Absorptionmentioning

confidence: 99%

Effect and Mechanism of Herbal Ingredients in Improving Diabetes Mellitus Complications

Ebrahimi

Shirali

Afrisham

2016

Jundishapur J Nat Pharm Prod

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Context: Diabetes mellitus is the most common endocrine disease worldwide and its prevalence is increasing. The development of drugs with fewer side-effects is required when treating this disease. Thus, the objective of this study was to evaluate the use of traditional medicine and medicinal plants in this regard. The various mechanisms by which isolated extracts and herbal compounds exert their effects on different diabetes mellitus factors was investigated. Evidence Acquisition: Databases such as PubMed, Science Direct, and Web of Science (from 1990 until the present) were searched, using a detailed list of terms related to the effects and mechanism of herbal ingredients on diabetes mellitus complications. Results:The presence of secondary metabolites, such as phenols, flavonoids and alkaloids in plants, have been used as a source of medication for the treatment of many diseases, including diabetes mellitus. Following an extensive review of the literature, it was found that the secondary metabolites of plants have a wide range of anti-diabetic effects. Conclusions: Plant compounds should be isolated and their effects on diabetes mellitus and its complications examined in order to treatment for diabetes mellitus.

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Triterpene acids isolated from Lagerstroemia speciosa leaves as α‐glucosidase inhibitors

Cited by 170 publications

References 25 publications

Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid

Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid

SENYAWA INHIBITOR Α-Glukosidase DAN ANTIOKSIDAN DARI KUMIS KUCING DENGAN PENDEKATAN METABOLOMIK BERBASIS FTIR

Effect and Mechanism of Herbal Ingredients in Improving Diabetes Mellitus Complications

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