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Inhibitory potential of phenylpropanoid glycosides from Ligustrum purpurascens Kudingcha against α‐glucosidase and α‐amylase in vitro
Author(s) -
Feng Yue,
Lu Fangqi,
Wu Xuli,
Li Yao,
Shen Yanxia,
Fan Long,
He Zhenda,
Gao Kaiping
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12887
Subject(s) - amylase , glycoside , chemistry , glycoside hydrolase , enzyme , acarbose , phenylpropanoid , biochemistry , in vitro , glucosidases , stereochemistry , biosynthesis
Summary The leaves of Ligustrum purpurascens are used in a Chinese traditional tea called small‐leaved kudingcha, which is rich in phenylpropanoid glycosides ( PPG s) and has many beneficial properties. Two critical exoacting glycoside hydrolase enzymes (glucosidases) involved in carbohydrate digestion are α‐glucosidase and α‐amylase. We investigated the properties of PPG s from L. purpurascens for inhibiting α‐amylase and α‐glucosidase activity in vitro and found IC 50 values of 1.02 and 0.73 mg mL −1 , respectively. The patterns of inhibiting both α‐amylase and α‐glucosidase were mixed‐inhibition type. Multispectroscopy and molecular docking studies indicated that the interaction between PPG s and α‐amylase and α‐glucosidase altered the conformation of enzymes, with binding at the site close to the active site of enzymes resulting in changed enzyme activity. Our studies may help in the further health use of small‐leaved kudingcha.