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 journalArticle

46 Citations (Scopus)

Abstract

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
Volume68
Issue number11
DOIs
Publication statusPublished - Nov 1 2004

Fingerprint

Glucosidases
Ipomoea batatas
glucosidases
vinegars
sweet potatoes
Acetic Acid
blood glucose
Glucose
Blood Glucose
alpha-Glucosidases
alpha-glucosidase
Blood
Hypoglycemic Agents
hypoglycemic agents
Sucrase
Acylation
sucrose alpha-glucosidase
glycemic effect
glucose
acylation

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Biotechnology
  • Biochemistry
  • Biochemistry, Genetics and Molecular Biology(all)
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Food Science

Cite this

Caffeoylsophorose, a new natural α-glucosidase inhibitor, from red vinegar by fermented purple-fleshed sweet potato. / Matsui, Toshiro; Ebuchi, Sumi; Fukui, Keiichi; Matsugano, Kazusato; Terahara, Norihiko; Matsumoto, Kiyoshi.

In: Bioscience, Biotechnology and Biochemistry, Vol. 68, No. 11, 01.11.2004, p. 2239-2246.

Research output: Contribution to journalArticle

Matsui, Toshiro ; Ebuchi, Sumi ; Fukui, Keiichi ; Matsugano, Kazusato ; Terahara, Norihiko ; Matsumoto, Kiyoshi. / Caffeoylsophorose, a new natural α-glucosidase inhibitor, from red vinegar by fermented purple-fleshed sweet potato. In: Bioscience, Biotechnology and Biochemistry. 2004 ; Vol. 68, No. 11. pp. 2239-2246.
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