Caffeoylsophorose, a new natural α-glucosidase inhibitor, from red vinegar by fermented purple-fleshed sweet potato

Toshiro Matsui, Sumi Ebuchi, Keiichi Fukui, Kazusato Matsugano, Norihiko Terahara, Kiyoshi Matsumoto

Research output: Contribution to journalArticlepeer-review

59 Citations (Scopus)


The suppressive effect on the postprandial blood glucose rise through α-glucosidase (AGH) inhibition was investigated in this study in order to clarify an antihyperglycemic function of 6-O-caffeoylsophorose (CS) from diacylated anthocyanin. The administration of CS (100 mg/kg) following maltose (2g/kg) to Sprague-Dawley rats resulted in the maximal blood glucose level after 30 min being significantly decreased by 11.1% compared to the control. A reduction in the serum insulin secretion was also observed in parallel to the decrease in blood glucose level. No blood glucose change was apparent when sucrose or glucose was ingested, suggesting that the antihyperglycemic effect of CS was achieved by maltase inhibition, rather than by sucrase or glucose transport inhibition. An AGH inhibitory assay demonstrated that the non-competitive maltase inhibition of CS was partly due to acylation by phenolic acid with sugar, the presence of hydroxyl groups in the aromatic ring, and the presence of an unsaturated alkyl chain in the acylated moiety.

Original languageEnglish
Pages (from-to)2239-2246
Number of pages8
JournalBioscience, Biotechnology and Biochemistry
Issue number11
Publication statusPublished - Nov 1 2004

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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