Isolation and characterisation of an α-glucosidase inhibitory substance from fructose-tyrosine Mail lard reaction products

被引：32

作者：

Hwang, In Guk ^{[1
]}

Kim, Hyun Young ^{[1
]}

Woo, Koan Sik ^{[2
]}

Hong, Jin Tae ^{[3
]}

Hwang, Bang Yeon ^{[3
]}

Jung, Jae Kyung ^{[3
]}

Lee, Junsoo ^{[1
]}

Jeong, Heon Sang ^{[1
]}

机构：

[1] Chungbuk Natl Univ, Dept Food Sci & Technol, Cheongju 361763, Chungbuk, South Korea

[2] RDA, NICS, Funct Cereal Crop Res Div, Dept Funct Crop, Milyang 627803, South Korea

[3] Chungbuk Natl Univ, Coll Pharm, Cheongju 361763, Chungbuk, South Korea

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 01期

关键词：

Maillard reaction; alpha-Glucosidase inhibitor; Isolation; 2,4-Bin (p-hydroxyphenyl)-2-butenal; MODEL SYSTEM; PINE BARK; MELANOIDINS; ANTIOXIDANT; ACARBOSE; THERAPY; AMYLASE; WATER;

D O I：

10.1016/j.foodchem.2010.12.099

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An alpha-glucosidase inhibitory substance was isolated and characterised from fructose-tyrosine Maillard reaction products (MRPs) and the inhibition mode of the active substance determined. The ethyl acetate fraction of fructose-tyrosine MRPs showed strong alpha-glucosidase inhibitory activity; this fraction was isolated and purified using silica gel column chromatography and semi-preparative RP-HPLC. The structure of the purified compound was determined using spectroscopic methods. The isolated compound was identified as 2.4-bis (p-hydroxyphenyl)-2-butenal (C16H14O3, HPB242). This is the first report of baker's yeast alpha-glucosidase inhibitory activity of HPB242 isolated from fructose-tyrosine MRPs. The IC50 value of HPB242 on alpha-glucosidase inhibition was 4.00 +/- 0.09 mu g/ml. Kinetic data revealed that HPB242 inhibits the p-NPG hydrolysing activity of baker's yeast alpha-glucosidase noncompetitively with a K-i value of 0.870 mM. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：122 / 126

页数：5

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