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Issue 4, 2019
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Identification of α-glucosidase inhibitors from cyclocarya paliurus tea leaves using UF-UPLC-Q/TOF-MS/MS and molecular docking

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Abstract

Leaves of Cyclocarya paliurus (CP) have a potential antihyperglycemic effect, but its active compositions responsible for the beneficial properties remain unclear. The CP extract exhibited remarkable α-glucosidase inhibitory activity with an IC50 value of 31.5 ± 1.05 μg mL−1, much lower than that of the positive control acarbose (IC50 = 296.6 ± 1.06 μg mL−1). To identify the specific α-glucosidase inhibitors from the CP extract, affinity ultrafiltration coupled with ultra-performance liquid chromatography and quadrupole-time-of-flight mass spectrometry (UF-UPLC-Q/TOF-MS/MS) was developed and 11 potential α-glucosidase inhibitors from CP extract were identified. In vitro α-glucosidase inhibitory assay verified that quercetin-3-O-glucuronide, kaempferol-3-O-rhamnoside, quercetin, kaempferol, asiatic acid and genistein were primarily responsible for the α-glucosidase inhibitory activity of the CP extract. Further, a hypoglycemia test also verified that these α-glucosidase inhibitors had the potential to reduce post-prandial hyperglycaemia in C57BL/6 mice. Moreover, the molecular docking study revealed that these identified α-glucosidase inhibitors more easily occupy the active sites of α-glucosidase than does the positive control acarbose. These findings suggest the CP tea leaves are the potential source of a hypoglycaemic agent.

Graphical abstract: Identification of α-glucosidase inhibitors from cyclocarya paliurus tea leaves using UF-UPLC-Q/TOF-MS/MS and molecular docking

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Publication details

The article was received on 20 Sep 2018, accepted on 28 Feb 2019 and first published on 01 Mar 2019


Article type: Paper
DOI: 10.1039/C8FO01845F
Citation: Food Funct., 2019,10, 1893-1902

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    Identification of α-glucosidase inhibitors from cyclocarya paliurus tea leaves using UF-UPLC-Q/TOF-MS/MS and molecular docking

    Z. Ning, L. Zhai, T. Huang, J. Peng, D. Hu, H. Xiao, B. Wen, C. Lin, L. Zhao and Z. Bian, Food Funct., 2019, 10, 1893
    DOI: 10.1039/C8FO01845F

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