In vitro survey of α–glucosidase inhibitory food components

Toshiro Matsui, Chiho Yoshimoto, Katsuhiro Osajima, Tomoyuki Oki, Yutaka Osajima

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174 Citations (Scopus)

Abstract

A survey of food components with α-glucosidase (AGH) inhibitory activity was conducted to identify a prophylactic effect for diabetes in food. Sardine muscle hydrolyzed by alkaline protease showed potent activity (IC50 = 48.7mg/ml) as well as green and oolong teas (IC50 = 11.1 and 11.3mg/ml, respectively). Furthermore, hydrolyzates prepared by various proteases gave differing AGH inhibitory activity. DEAE-Sephadex chromatography of the alkaline protease hydrolyzate eluted potent AGH inhibitors (IC50 = 15.6mg/ml) with a 50 mM phosphate buffer (pH 7.0) containing 0.3 m NaCl, and their subsequent separation by HPLC in an ODS column showed that there were some inhibitors possessing primary amino groups. This indicates that they would have been high anionic and peptidic compounds.

Original languageEnglish
Pages (from-to)2019-2022
Number of pages4
JournalBioscience, Biotechnology and Biochemistry
Volume60
Issue number12
DOIs
Publication statusPublished - Jan 1996

All Science Journal Classification (ASJC) codes

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

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