TY - JOUR
T1 - α-glucosidase inhibitory action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory activity
AU - Matsui, Toshiro
AU - Ueda, Tetsuya
AU - Oki, Tomoyuki
AU - Sugita, Koichi
AU - Terahara, Norihiko
AU - Matsumoto, Kiyoshi
N1 - Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.
PY - 2001
Y1 - 2001
N2 - 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.
AB - 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.
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U2 - 10.1021/jf001251u
DO - 10.1021/jf001251u
M3 - Article
C2 - 11308351
AN - SCOPUS:0034861322
SN - 0021-8561
VL - 49
SP - 1948
EP - 1951
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 4
ER -