Evaluation of Total Flavonoids, Myricetin, and Quercetin from Hovenia dulcis Thunb. As Inhibitors of α-Amylase and α-Glucosidase.
Plant Foods Hum Nutr
; 71(4): 444-449, 2016 Dec.
Article
em En
| MEDLINE
| ID: mdl-27787697
ABSTRACT
This study was designed to investigate the inhibition effect and mechanism of total flavonoids, myricetin and quercetin extracted from Hovenia dulcis Thunb. on α-amylase and α-glucosidase in order to explore the potential use of Hovenia flavonoids in alleviating postprandial hyperglycemia. The results demonstrate that total flavonoids, myricetin, and quercetin were effective inhibitors of α-amylase with IC50 values of 32.8, 662 and 770 µg ml-1, respectively. And all three were effective inhibitors of α-glucosidase with IC50 values of 8, 3 and 32 µg ml-1, respectively. Enzyme kinetics tests and Lineweaver-Burk results showed the inhibition effects of total flavonoids, myricetin and quercrtin on α-amylase were all reversible and competitive, and the effects on α-glucosidase were all reversible but non-competitive. This study revealed that Hovenia flavonoids, especially myricetin, are effective and promising functional foods in alleviating type 2 diabetes mellitus.
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MEDLINE
Assunto principal:
Quercetina
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Flavonoides
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Rhamnaceae
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Alfa-Amilases
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Inibidores de Glicosídeo Hidrolases
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Hipoglicemiantes
Idioma:
En
Ano de publicação:
2016
Tipo de documento:
Article