α-Glucosidase inhibitory activity of mangiferin-loaded F127/PEG micellar system

Bezerra, Francisco W.A.; Fechine, Lillian Maria Uchôa Dutra; Lopes, Karen P.S.; Sousa, Anderson F.; Nascimento, Gerlan Oliveira do; Amaral, Hilmara H. de S.; Leal, Luzia Kalyne Almeida Moreira; Trevisan, Maria Teresa; Ribeiro, Maria Elenir Nobre Pinho; Ricardo, Nágila Maria Pontes Silva

doi:10.1016/j.matlet.2019.126522

Cited by 7 publications

(5 citation statements)

References 7 publications

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“…When activity is evaluated using α-glucosidase, acarbose has IC 50 values of 11.00 ± 1.0 mg/mL, much higher than those obtained in PB extracts. The authors Irondi [22], Bezerra [50] and their collaborators, also reported a decrease in the α-amylase and α-glucosidase inhibitory effects using doses of acarbose similar to those presented here.…”

Section: Antihyperglycemic Activitysupporting

confidence: 84%

Unravelling the Biological Potential of Pinus pinaster Bark Extracts

et al. 2020

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Natural compounds from agro-food by-products have fostered interest in food industries. The aim of this study was to unravel potential uses for Pinus pinaster bark extracts (PBE). As functional features of this type of extracts are usually attributed to phenolic compounds, the extraction process was studied. Different PBEs were achieved, with high content in phenolic compounds, using different water/ethanol combinations as a solvent. These PBEs were chemically characterized, and their bioactivity and in vitro cell viability were evaluated. Extracts obtained with hydroethanolic solvents had higher content in phenolic and flavonoid compounds. All the PBEs presented high antioxidant, antibacterial and antihyperglycemic activities. Moreover, PBEs have low cytotoxicity and a selective activity against cancer cells as these were negatively affected. These features may allow the extracts to be used in food formulation and processing (as preservatives, antioxidants or bioactive ingredients), but they showed also potential for the pharmaceutical or nutraceutical sectors.

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Section: Antihyperglycemic Activitysupporting

confidence: 84%

Unravelling the Biological Potential of Pinus pinaster Bark Extracts

et al. 2020

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“…To broaden the application of mangiferin in health food or medicine, the lipophilicity should be improved first. [ 15 ] At present, the main methods to improve its lipophilicity are structural modification and surface modification. Surface modifications focus on the drug delivery systems through liposome modification, vesicle coating and other technologies to improve drug liposolution.…”

Section: Introductionmentioning

confidence: 99%

Improving liposolubility and lipid antioxidant activity of mangiferin through esterification by lipase

Yu,

Yang,

Qian

et al. 2024

Euro J Lipid Sci & Tech

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Mangiferin is one of the main bioactive ingredients in leaves of Mangifera indica. But the poor liposolubility and low bioavailability restrict its application. This study aimed to esterify mangiferin with lipase to improve its lipophilicity, and evaluate its antioxidant activity and hypoglycemic properties. Four fatty acids (palmitic acid, lauric acid, stearic acid, oleic acid) were selected for enzymatic esterification with mangiferin by single‐factor experiments. Under the following optimum reaction conditions of tetrahydrofuran (THF):tert‐amyl alcohol (2:1) was used as solvent, water activity was 0.31, TLIM lipase was 45 mg mL–1, The ratio of mangiferin to fatty acid was 1:50, and the substrates were pretreated by ultrasonic for 0.5 h, then reacted at 55°C for 21 h, the resulting conversion rates of mangiferin‐esterified derivatives exceeded 70.0%.Lipophilicity, antioxidant, and PTP1B inhibitory activity of mangiferin‐esterified derivatives were determined. The results demonstrated that compared with mangiferin, the ability to scavenge DPPH radicals decreased by about 9%, but the lipophilicity was increased by 10–30 times, and the lipid antioxidant capacity was also improved significantly. Moreover, the inhibitory activity of protein tyrosine phosphatase 1B (PTP1B) exhibited minimal alteration. This indicates that esterification can not only improve the lipophilicity of mangiferin, but also improve its lipid antioxidant capacity.Practical Applications: In the study, a series of mangiferin‐esterified derivatives were synthesized and their lipophilicity, antioxidant properties, and PTP1B inhibitory activity were determined. The results indicated that, compared with the untreated mangiferin, the mangiferin‐esterified derivatives exhibited superior lipid antioxidant and hypoglycemic activities. Furthermore, the enzymatic esterification method employed in this study offered greater economic and environmental advantages when compared to chemical catalysis. Therefore, the preparation of mangiferin derivatives through enzymatic esterification were deemed feasible with potential application value for enhancing lipid antioxidant capacity in high‐fat foods.

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“…Its antioxidant‐related bioactivities have also been shown to increase with prolonged consumption, by stimulating the endogenous antioxidant system, in addition to direct effects exerted by the molecule itself (Fernández‐Ochoa et al., 2020). Furthermore, it can also modulate carbohydrate metabolism by inhibiting carbohydrate‐digesting enzymes along the digestive tract (Bezerra et al., 2019; Sekar et al., 2019), which, together with its antioxidant effects, can potentially mitigate postprandial oxidative stress in the consumer. It should also be mentioned that other compounds may contribute to this effect, since mango peel is a rich source of various bioactives (Serna‐Cock et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Mangiferin has been shown to exert a postprandial pro‐hypoglycemic activity by modulating glucose digestion and its subsequent metabolism (Telang et al., 2013), which is a highly desired advantage due to the fact that carbohydrate‐rich foods are abundant in modern diets, leading to marked glycemic and insulinemic spikes. Because of its effects on carbohydrate metabolism, mangiferin has been evaluated as a functional ingredient in multiple forms, for example, it has been administered from a mango extract (Sekar et al., 2019), in micelles (Bezerra et al., 2019) and loaded into nanoparticles (Samadarsi et al., 2020). In addition to its effects on carbohydrate digestion, its potent antioxidant activity also makes it an ideal molecule to add to corn chips.…”

Section: Resultsmentioning

confidence: 99%

“…Because of its bioactivity, mangiferin has been used to develop different products, for example, when this compound was added to milk nanoparticles, it significantly delayed carbohydrate digestion and reduced glycemic index by 34.5% (Samadarsi et al., 2020). Others report that gallic acid and mangiferin competitively inhibit α‐amylase and α‐glucosidase, respectively, through non‐covalent interactions with amino acids present in their active site (Bezerra et al., 2019; Wu et al, 2019). This suggests that the bioactive profile of mango peel, which includes mangiferin and gallic acid, can potentially regulate carbohydrate digestion.…”

Section: Introductionmentioning

confidence: 99%

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Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose

Zepeda-Ruiz

Domínguez-Ávila

Ayala‐Zavala

et al. 2020

J. Food Process. Preserv.

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Mango (Mangifera indica L.) is a highly consumed tropical fruit, whose main industrial processing is destined for the production of juice, jam, and related items. Its processing yields peel as one of its main by-products, accounting for close to 20% of the fruit's weight (Serna-Cock et al., 2016). Mexico is the fifth worldwide mango producer, with 1.8 million tons/year, yielding 360 thousand tons of discarded peels.

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α-Glucosidase inhibitory activity of mangiferin-loaded F127/PEG micellar system

Cited by 7 publications

References 7 publications

Unravelling the Biological Potential of Pinus pinaster Bark Extracts

Unravelling the Biological Potential of Pinus pinaster Bark Extracts

Improving liposolubility and lipid antioxidant activity of mangiferin through esterification by lipase

Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose

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