Inhibitory activities of kaempferol, galangin, carnosic acid and polydatin against glycation and -amylase and -glucosidase enzymes

文献类型： 外文期刊

第一作者： Sheng, Zhanwu

作者： Sheng, Zhanwu;Ai, Binling;Zheng, Lili;Zheng, Xiaoyan;Shen, Yixiao;Jin, Zhiqiang;Xu, Zhimin;Shen, Yixiao

作者机构：

关键词： Antiglycation;methylglyoxal;phenolic;-amylase;-glucosidase

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 3 期

页码：

收录情况： SCI

摘要： The activities of four natural phenolics, kaempferol, galangin, carnosic acid and polydatin in scavenging free radicals, inhibiting advanced glycation end-product (AGE) formation, -amylase and -glucosidase and trapping methylglyoxal (MGO), were evaluated in this study. Carnosic acid and galangin had the highest activity in scavenging free radicals. Kaempferol and galangin had the greatest activity in preventing bovine serum albumin (BSA) against glycation and reducing glycated proteins. Polydatin had the greatest performance in trapping MGO to reduce glycation reaction. However, there was no significant difference for kaempferol, galangin and carnosic acid in inhibiting AGE formation by BSA-MGO reaction. Kaempferol, galangin and carnosic acid were the competitive inhibitors for -amylase, while kaempferol and carnosic acid were noncompetitive inhibitors for -glucosidase. However, polydatin showed as a mixed noncompetitive inhibitor for both -amylase and -glucosidase. The results indicated that the four natural phenolics have potential in inhibiting AGE production and the digestive enzymatic activity with different mechanisms.

分类号：

  • 相关文献

[1]Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal. Shen, Yixiao,Sheng, Zhanwu,Shen, Yixiao,Xu, Zhimin. 2017

[2]Transglucosylation of ascorbic acid to ascorbic acid 2-glucoside by a truncated version of -glucosidase from Aspergillus niger. Li, Zhenjun,Han, Hongjuan,Wang, Bo,Gao, Jianjie,Zhu, Bo,Peng, Rihe,Yao, Quanhong.

[3]Variation in Phenolics, Flavanoids, Antioxidant and Tyrosinase Inhibitory Activity of Peach Blossoms at Different Developmental Stages. Liu, Jie-Chao,Jiao, Zhong-Gao,Yang, Wen-Bo,Zhang, Chun-Ling,Liu, Hui,Lv, Zhen-Zhen.

[4]Combined herbicide and saline stress differentially modulates hormonal regulation and antioxidant defense system in Oryza sativa cultivars. Islam, Faisal,Ali, Basharat,Wang, Jian,Farooq, Muhammad A.,Gill, Rafaqat A.,Zhou, Weijun,Islam, Faisal,Ali, Basharat,Wang, Jian,Farooq, Muhammad A.,Gill, Rafaqat A.,Zhou, Weijun,Ali, Shafaqat,Wang, Danying.

[5]Changes in the content of canolol and total phenolics, oxidative stability of rapeseed oil during accelerated storage. Zheng, Chang,Yang, Mei,Zhou, Qi,Liu, Chang-Sheng,Huang, Feng-Hong,Zheng, Chang.

[6]Phenolic Compounds and Antioxidant Capacity of Brown Rice in China. Ye, Lingxu,Ma, Xiaojun,Ye, Lingxu,Zhou, Sumei,Liu, Liya,Zhong, Kui,Zhou, Xianrong,Liu, Xingxun,Liu, Lei,Waters, Daniel L. E..

[7]Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices. Wang, Rongrong,Zhang, Jing,Li, Gaoyang,Zhang, Juhua,Shan, Yang,Wang, Rongrong,Ou, Shiyi. 2017

[8]Comparison of phenolic compound contents and antioxidant capacities of loquat (Eriobotrya japonica Lindl.) fruits. Xu, Hong-xia,Li, Xiao-ying,Chen, Jun-wei. 2014

[9]Free Radical Scavenging Properties and Phenolic Content of Chinese Black-Grained Wheat. Li, WD,Shan, F,Sun, SC,Corke, H,Beta, T.

[10]Flavonoid constituents and their contribution to antioxidant activity in cultivars and hybrids of rabbiteye blueberry (Vaccinium ashei Reade). Wang, Shiow Y.,Ehlenfeldt, Mark K.,Wang, Shiow Y.,Chen, Hangjun,Wang, Shiow Y.,Chen, Hangjun,Chen, Hangjun,Camp, Mary J..

作者其他论文 更多>>

微信小程序