Differential α-amylase/α-glucosidase inhibitory activities of plant-derived phenolic compounds: A virtual screening perspective for the treatment of obesity and diabetes
Recently, polyphenols-rich functional foods, due to their biological properties, may be unique supplementary and nutraceuticals treatments for diabetes mellitus. Inhibition of α-amylase and α-glucosidase enzymes by using natural products (especially polyphenols) is a novel oral policy to regulate carbohydrate metabolism and hyperglycemia. The present study aims to evaluate the α-amylase and α-glucosidase inhibitory activity of 26 polyphenols using molecular docking and virtual screening studies. The results speculate that among selected compounds caffeic acid, curcumin, cyanidin, daidzein, epicatechin, eridyctiol, ferulic acid, hesperetin, narenginin, pinoresinol, quercetin, resveratrol and syringic acid can significantly inhibit α-glucosidase enzyme. Indeed, catechin, hesperetin, kaempferol, silibinin and pelargonidin are potent α-amylase inhibitors. Therefore the primary structure of polyphenolscan change the inhibitory effect versus α-amylase and α-glucosidase enzymes. Finally, we speculate that the consumption of polyphenol-rich functional foods (by considering the best doses of each compounds and assessment of their possible side effects) in diabetic patients may be useful for regulating of carbohydrate metabolism and related disorders. The findings of the current study may also shed light on the way of generating new class of amylase/glucosidase inhibitors that will discriminately inhibit on-target enzymes with negligible undesired off-target side effects.