Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase
The α-amylase and α-glucosidase inhibitory effects of Ligustrum robustum (Rxob.) Blume extract (LRE) were investigated and the primary bioactive components were isolated and identified. With high contents of phenols and flavonoids, LRE exhibited remarkable inhibitory effects on α-amylase and α-gluco...
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| Format: | Article |
| Language: | English |
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Elsevier
2015-12-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461500465X |
| _version_ | 1819293923229564928 |
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| author | Zhi-Long Yu Hao-Xiang Gao Zeng Zhang Zheng He Qiang He Li-Rong Jia Wei-Cai Zeng |
| author_facet | Zhi-Long Yu Hao-Xiang Gao Zeng Zhang Zheng He Qiang He Li-Rong Jia Wei-Cai Zeng |
| author_sort | Zhi-Long Yu |
| collection | DOAJ |
| description | The α-amylase and α-glucosidase inhibitory effects of Ligustrum robustum (Rxob.) Blume extract (LRE) were investigated and the primary bioactive components were isolated and identified. With high contents of phenols and flavonoids, LRE exhibited remarkable inhibitory effects on α-amylase and α-glucosidase. It also displayed strong antioxidant activity for scavenging free radicals (superoxide and hydroxyl radicals), inhibiting lipid peroxidation and providing reducing power. Moreover, LRE effectively inhibited the catalytic activity of sucrase and maltase in Caco-2 cell monolayer. According to the bioassay-guided isolation and analyses using high-performance liquid chromatography, time-of-flight mass spectrometry, and nuclear magnetic resonance spectroscopy, pomolic acid, tormentic acid, 3-O-cis-p-coumaroyl tormentic acid and 3-O-trans-p-coumaroyl tormentic acid were characterized as the main active constituents. These results suggest that Ligustrum robustum (Rxob.) Blume with a great potential to control postprandial hyperglycaemia might be a novel resource for use in the functional food industry. |
| first_indexed | 2024-12-24T04:18:08Z |
| format | Article |
| id | doaj.art-230aa67337b94e459c8ed065f76fcc08 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-24T04:18:08Z |
| publishDate | 2015-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-230aa67337b94e459c8ed065f76fcc082022-12-21T17:15:53ZengElsevierJournal of Functional Foods1756-46462015-12-0119204213Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidaseZhi-Long Yu0Hao-Xiang Gao1Zeng Zhang2Zheng He3Qiang He4Li-Rong Jia5Wei-Cai Zeng6College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, ChinaCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, ChinaCollege of Life Sciences, Sichuan University, Chengdu 610065, ChinaCollege of Life Sciences, South-Central University For Nationalities, Wuhan 430074, ChinaCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, ChinaCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, ChinaCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China; Corresponding author. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China. Tel.: +86 28 85405508; fax: +86 28 85405508.The α-amylase and α-glucosidase inhibitory effects of Ligustrum robustum (Rxob.) Blume extract (LRE) were investigated and the primary bioactive components were isolated and identified. With high contents of phenols and flavonoids, LRE exhibited remarkable inhibitory effects on α-amylase and α-glucosidase. It also displayed strong antioxidant activity for scavenging free radicals (superoxide and hydroxyl radicals), inhibiting lipid peroxidation and providing reducing power. Moreover, LRE effectively inhibited the catalytic activity of sucrase and maltase in Caco-2 cell monolayer. According to the bioassay-guided isolation and analyses using high-performance liquid chromatography, time-of-flight mass spectrometry, and nuclear magnetic resonance spectroscopy, pomolic acid, tormentic acid, 3-O-cis-p-coumaroyl tormentic acid and 3-O-trans-p-coumaroyl tormentic acid were characterized as the main active constituents. These results suggest that Ligustrum robustum (Rxob.) Blume with a great potential to control postprandial hyperglycaemia might be a novel resource for use in the functional food industry.http://www.sciencedirect.com/science/article/pii/S175646461500465XLigustrum robustum (Rxob.) Blumeα-Amylaseα-GlucosidaseAntioxidant activityPolyphenolsPostprandial hyperglycaemia |
| spellingShingle | Zhi-Long Yu Hao-Xiang Gao Zeng Zhang Zheng He Qiang He Li-Rong Jia Wei-Cai Zeng Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase Journal of Functional Foods Ligustrum robustum (Rxob.) Blume α-Amylase α-Glucosidase Antioxidant activity Polyphenols Postprandial hyperglycaemia |
| title | Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase |
| title_full | Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase |
| title_fullStr | Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase |
| title_full_unstemmed | Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase |
| title_short | Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase |
| title_sort | inhibitory effects of ligustrum robustum rxob blume extract on α amylase and α glucosidase |
| topic | Ligustrum robustum (Rxob.) Blume α-Amylase α-Glucosidase Antioxidant activity Polyphenols Postprandial hyperglycaemia |
| url | http://www.sciencedirect.com/science/article/pii/S175646461500465X |
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