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Antidiabetic properties of dietary phenolic compounds: Inhibition effects on α‐amylase, aldose reductase, and α‐glycosidase
Author(s) -
Demir Yeliz,
Durmaz Lokman,
Taslimi Parham,
Gulçin İlhami
Publication year - 2019
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.1781
Subject(s) - aldose reductase , glycoside hydrolase , amylase , aldehyde reductase , chemistry , enzyme , aldose reductase inhibitor , biochemistry , glycoside , aldose , food science , stereochemistry
Aldose reductase (AR), α‐amylase, and α‐glycosidase are vital enzymes to prevent diabetic complications. Here, AR was purified from sheep kidney using elementary methods with 111.11‐purification fold and with 0.85% purification yield. The interactions between some phenolic compounds and the AR, α‐glycosidase, and α‐amylase enzyme were determined. It was found that phenolic compounds exhibit potential inhibitor properties for these enzymes. For α‐amylase, studied phenolic compounds showed IC 50 values in the range of 601.56–2,067.78 nM. For α‐glycosidase, K i values were found in the range of 169.25 ± 27.22–572.88 ± 106.76 nM. For AR, K i values in the range of 8.48 ± 0.56–43.26 ± 7.63 µM. However, genistein showed the best inhibition effect toward AR and α‐glycosidase, but delphinidin chloride exhibited the best inhibition effect against α‐amylase enzyme. We determined that all compounds showed noncompetitive inhibition effect against AR and α‐glycosidase. Also, studied phenolic compounds may be useful in the prevention or treatment of diabetic complications.