IN-VITRO INHIBITION OF TYPE 2 DIABETES KEY ENZYMES; EFFECT OF EXTRACTS AND SOLVENT-SOLVENT FRACTIONS OF DANIELLIA OLIVERI (ROLFE) HUTCH. & DALZIEL

Methanolic leaf extracts of four Lauraceae species endemic to Laurisilva forest (Apollonias barbujana, Laurus novocanariensis, Ocotea foetens and Persea indica) were investigated for the first time for their potential to inhibit key enzymes linked to type-2 diabetes (α-amylase, α-glucosidase, aldose reductase) and obesity (pancreatic lipase), and protein glycation. Lauraceae extracts revealed significant inhibitory activities in all assays, altough with different ability between species. In general, P. indica showed the most promissing results. In the protein glycation assay, all analysed extracts displayed a stronger effect than a reference compound: aminoguanidine (AMG). The in vitro anti-diabetic, anti-obesity and anti-glycation activities of analysed extracts showed correlation with their flavonols and flavan-3-ols (in particular, proanthocyanins) contents. These Lauraceae species have the capacity to assist in adjuvant therapy of type-2 diabetes and associated complications, through modulation of the activity of key metabolic enzymes and prevention of advanced glycation end-products (AGEs) formation.

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In vitro studies of Gynura divaricata (L.) DC extracts as inhibitors of key enzymes relevant for type 2 diabetes and hypertension

Journal of Ethnopharmacology ◽

10.1016/j.jep.2011.04.059 ◽

2011 ◽

Vol 136 (2) ◽

pp. 305-308 ◽

Cited By ~ 20

Author(s):

Tingting Wu ◽

Xueting Zhou ◽

Yafei Deng ◽

Qing Jing ◽

Min Li ◽

...

Keyword(s):

Type 2 Diabetes ◽

In Vitro Studies ◽

Key Enzymes

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Caffeic and chlorogenic acids inhibit key enzymes linked to type 2 diabetes (in vitro): a comparative study

Journal of Basic and Clinical Physiology and Pharmacology ◽

10.1515/jbcpp-2013-0141 ◽

2015 ◽

Vol 26 (2) ◽

Cited By ~ 98

Author(s):

Ganiyu Oboh ◽

Odunayo M. Agunloye ◽

Stephen A. Adefegha ◽

Ayodele J. Akinyemi ◽

Adedayo O. Ademiluyi

Keyword(s):

Type 2 Diabetes ◽

Chlorogenic Acid ◽

Caffeic Acid ◽

Phenolic Acids ◽

Quinic Acid ◽

Inhibitory Effect ◽

Dependent Manner ◽

Key Enzymes

AbstractChlorogenic acid is a major phenolic compound that forms a substantial part of plant foods and is an ester of caffeic acid and quinic acid. However, the effect of the structures of both chlorogenic and caffeic acids on their antioxidant and antidiabetic potentials have not been fully understood. Thus, this study sought to investigate and compare the interaction of caffeic acid and chlorogenic acid with α-amylase and α-glucosidase (key enzymes linked to type 2 diabetes) activities in vitro.The inhibitory effect of the phenolic acids on α-amylase and α-glucosidase activities was evaluated. Thereafter, their antioxidant activities as typified by their 1,1-diphenyl-2 picrylhydrazyl radical scavenging ability and ferric reducing antioxidant properties were determined.The results revealed that both phenolic acids inhibited α-amylase and α-glucosidase activities in a dose-dependent manner (2–8 μg/mL). However, caffeic acid had a significantly (p<0.05) higher inhibitory effect on α-amylase [ICThe esterification of caffeic acid with quinic acid, producing chlorogenic acid, reduces their ability to inhibit α-amylase and α-glucosidase activities. Thus, the inhibition of α-amylase and α-glucosidase activities by the phenolic acids could be part of the possible mechanism by which the phenolic acids exert their antidiabetic effects.

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