α-glucosidase inhibitory action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory activity

Toshiro Matsui, Tetsuya Ueda, Tomoyuki Oki, Koichi Sugita, Norihiko Terahara, Kiyoshi Matsumoto

Research output: Contribution to journalArticle

290 Citations (Scopus)

Abstract

α-Glucosidase (AGH) inhibitory study by natural anthocyanin extracts was done. As the result of a free AGH assay system, 12 anthocyanin extracts were found to have a potent AGH inhibitory activity; in particular, Pharbitis nil (SOA) extract showed the strongest maltase inhibitory activity, with an IC50 value of 0.35 mg/mL, as great as that of Ipomoea batatas (YGM) extract (IC50 = 0.36 mg/mL). Interestingly, neither extract inhibited the sucrase activity at all. For the immobilized assay system, which may reflect the pharmacokinetics of AGH at the small intestine, SOA and YGM extracts gave more potent maltase inhibitory activities than those of the free AGH assay, with ICso values of 0.17 and 0.26 mg/mL, respectively. Both extracts also inhibited α-amylase action, indicating that anthocyanins would have a potential function to suppress the increase in postprandial glucose level from starch.

Original languageEnglish
Pages (from-to)1948-1951
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number4
DOIs
Publication statusPublished - Sep 15 2001

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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