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Inhibitory potential of Grifola frondosa bioactive fractions on α‐amylase and α‐glucosidase for management of hyperglycemia
Author(s) -
Su ChunHan,
Lu TzyMing,
Lai MinNan,
Ng LeanTeik
Publication year - 2013
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1002/bab.1105
Subject(s) - acarbose , grifola frondosa , chemistry , alpha glucosidase , fractionation , amylase , linoleic acid , non competitive inhibition , biochemistry , food science , mushroom , enzyme , chromatography , fatty acid
This study examined the inhibitory effects of Grifola frondosa ( GF ), a medicinal mushroom popularly consumed in traditional medicine and health food, on digestive enzymes related to type 2 diabetes; chemical profiles and inhibitory kinetics of its bioactive fractions were also analyzed. Results showed that all GF extracts showed weak anti‐α‐amylase activity; however, strong anti‐α‐glucosidase activity was noted on GF n‐hexane extract ( GF ‐ H ). Further fractionation confirmed that compared with acarbose (a commercial α‐glucosidase inhibitor), the nonpolar fraction of GF possessed a stronger anti‐α‐glucosidase activity but a weaker anti‐α‐amylase activity. These activities were not derived from ergosterol and ergosterol peroxide, two major compounds of this fraction. The inhibitory kinetics of GF ‐ H on α‐glucosidase was competitive inhibition. GF ‐ H was as good as acarbose in inhibiting the starch digestion in vitro . Oleic acid and linoleic acid could be the major active constituents that have contributed to the potency of GF in inhibiting α‐glucosidase activity.