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Your search keyword '"Hypoglycemic Effects"' showing total 3 results
Start Over Descriptor "Hypoglycemic Effects" Journal food chemistry
3 results on '"Hypoglycemic Effects"'

1. Bioactive flavonoids from Rubus corchorifolius inhibit α-glucosidase and α-amylase to improve postprandial hyperglycemia

Author

Ye Zhang, Yuehua Wang, Xu Si, Bin Li, Xu Xie, Ersheng Gong, Jinlong Tian, and Chi Shu

Subjects
Male, Models, Molecular, 01 natural sciences, Analytical Chemistry, Rubus corchorifolius, 0404 agricultural biotechnology, Catalytic Domain, Animals, Hypoglycemic Agents, Glycoside Hydrolase Inhibitors, Amylase, Food science, Strong binding, Flavonoids, Mice, Inbred ICR, biology, Plant Extracts, Chemistry, α glucosidase, 010401 analytical chemistry, Extraction (chemistry), food and beverages, alpha-Glucosidases, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 0104 chemical sciences, Molecular Docking Simulation, Postprandial, Fruit, Hyperglycemia, biology.protein, Hypoglycemic Effects, alpha-Amylases, Rubus, Food Science
Abstract

This research established an optimized method for the extraction and enrichment of flavonoids from R. corchorifolius fruit. Under the optimized extraction conditions, 12 flavonoids (1–12) were isolated, of which six (2–4, 9–10, 12) were obtained from R. corchorifolius for the first time. Compound 4 showed significant α-glucosidase (4.96 μM) and α-amylase (8.04 μM) inhibitory effects. Molecular modeling revealed that compound 4 exhibits strong binding with the active sites of α-glucosidase and α-amylase. Lineweaver-Burk plot analysis and surface plasmon resonance revealed the possible dynamic binding mechanism of the flavonoids with α-glucosidase and α-amylase. The enriched flavonoids and compound 4 showed significant hypoglycemic effects in mice administered a high dose of glucose. In this study, a variety of flavonoids with hypoglycemic activity were found for the first time, revealing the rich chemical composition of R. corchorifolius fruit and highlighting the potential value of R. corchorifolius fruit flavonoids as dietary supplements.

Published
2021
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2. Characterization and hypoglycemic effects of sulfated polysaccharides derived from brown seaweed Undaria pinnatifida.

Author

Zhong, Qi-Wu, Zhou, Tao-Shun, Qiu, Wen-Hui, Wang, Ya-Kun, Xu, Qiao-Li, Ke, Song-Ze, Wang, Si-Jia, Jin, Wei-Hua, Chen, Jian-Wei, Zhang, Hua-Wei, Wei, Bin, and Wang, Hong

Subjects
*UNDARIA pinnatifida, *POLYSACCHARIDES, *BLOOD sugar, *GLUCOSIDASES, *STREPTOZOTOCIN, *MARINE algae, *ISLANDS of Langerhans, *INSULIN resistance
Abstract

• Two U. pinnatifida polysaccharides have strong α-glucosidase inhibitory activity. • These two polysaccharides Up-3 and Up-4 reduced postprandial blood glucose levels. • U. pinnatifida polysaccharides (Up-U) reduce blood glucose in hyperglycemic mice. • Up-U increase glucose tolerance and alleviate insulin resistance in these mice. The brown seaweed Undaria pinnatifida polysaccharides show various biological activities, but their hypoglycemic activity and the underlying mechanism remain unclear. Here, three fractions of sulfated polysaccharides Up-3, Up-4, and Up-5 were prepared by microwave-assisted extraction from U. pinnatifida. In vitro assays demonstrated that Up-3 and Up-4 had strong α-glucosidase inhibitory activity, and Up-3, Up-4, and Up-5 could improve the glucose uptake in insulin-resistant HepG2 cells without affecting their viability. In vivo studies indicated Up-3 and Up-4 markedly reduced postprandial blood glucose levels. Up-U (a mixture of Up-3, Up-4, and Up-5), reduced fasting blood glucose levels, increased glucose tolerance and alleviated insulin resistance in HFD/STZ-induced hyperglycemic mice. Histopathological observation and hepatic glycogen measurement showed that Up-U alleviated the damage of the pancreas islet cell, reduced hepatic steatosis, and promoted hepatic glycogen synthesis. These findings suggest that Up-U could alleviate postprandial and HFD/STZ-induced hyperglycemia and was a potential agent for diabetes treatment. [ABSTRACT FROM AUTHOR]

Published
2021
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3. Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates

Author

Farhana Aminuddin, Bahareh Sarmadi, Nazamid Saari, Muhajir Hamid, Amin Ismail, and Azizah Abdul-Hamid

Subjects
Blood Glucose, Male, Theobroma, Health benefits, Analytical Chemistry, Diabetes Mellitus, Experimental, Rats, Sprague-Dawley, Animals, Humans, Hypoglycemic Agents, Insulin, Amino Acids, Insulin secretion, chemistry.chemical_classification, Cacao, biology, Chemistry, Plant Extracts, Alkaloid, food and beverages, General Medicine, biology.organism_classification, Amino acid, Rats, Amino acid composition, Biochemistry, Polyphenol, Hypoglycemic Effects, Food Science
Abstract

Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4 h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits.

Published
2011

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