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

文献类型： 外文期刊

作者： Sheng, Zhanwu 1 ; Ai, Binling 1 ; Zheng, Lili 1 ; Zheng, Xiaoyan 1 ; Xu, Zhimin 2 ; Shen, Yixiao 1 ; Jin, Zhiqiang 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 570101, Hainan, Peoples R China

2.Louisiana State Univ, Ctr Agr, Sch Nutr & Food Sci, Baton Rouge, LA 70803 USA

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.

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[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

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