Antioxidants, anti-inflammatory, and antidiabetic effects of the aqueous extracts from Glycine species and its bioactive compounds.

Shyh-Shyun Huang,Hung-Jen Lin,Jui-Shu Chang,Jeng-Shyan Deng,Guan-Jhong Huang,Wen-Tzu Wu,Shan-Yu Su

doi:10.1186/s40529-016-0153-7

Shyh-Shyun Huang, Hung-Jen Lin + Show 5 more

Open Access

https://doi.org/10.1186/s40529-016-0153-7

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Abstract

BackgroundThe aim of this study was to examine the possible antioxidant, anti-inflammatory, and antidiabetic effects of the aqueous extracts from three Glycine species. In HPLC analysis, the chromatograms of three Glycine species were established. Flavonoid-related compounds might be important bioactive compounds in Glycine species.ResultsThe results showed that the aqueous extract of Glycine tabacina (AGTa) had the strongest antioxidant activity compared with the other Glycine species extracts. We also found that AGTa had higher contents of total polyphenol compounds and flavonoids than the other extracts. We also have investigated the anti-inflammatory effects of the three Glycine species using lipopolysaccharide (LPS)-stimulated mouse macrophage (RAW264.7) ex vivo. When RAW264.7 macrophages were treated with different concentrations of three Glycine species together with LPS, a significant concentration-dependent inhibition of NO production was detected. The aqueous extract of Glycine max (AGM) had the strongest anti-inflammatory activity in comparison with the other Glycine species extracts. Western blotting revealed that three Glycine species blocked protein expression of iNOS and cyclooxygenase-2 (COX-2) in LPS-stimulated RAW264.7 macrophages, significantly. The antidiabetic activities of the three Glycine species were studied in vitro using α-glucosidase and aldose reductase (AR) inhibitory methods. AGTa had the highest inhibitory activities on α-glucosidase and aldose reductase, with IC50 of 188.1 and 126.42 μg/mL, respectively. The bioactive compounds, genistein and daidzein, had high inhibitory activities on antioxidant, anti-inflammatory, α-glucosidase and aldose reductase.ConclusionsThese results suggest that Glycine species might be a good resource for future development of antioxidant, anti-inflammatory and antidiabetic heath foods.

Highlights

The aim of this study was to examine the possible antioxidant, anti-inflammatory, and antidiabetic effects of the aqueous extracts from three Glycine species
Compositional analyses of flavonoid‐related compounds and the three Glycine species by HPLC To verify whether flavonoid-related compounds were presented in the three Glycine species, marker compounds were separated through HPLC column separately under the same conditions
Antioxidant samples were added to the reaction medium when the absorbance became stable, and the antioxidant activity was measured in terms of decolorization

Summary

Introduction

The aim of this study was to examine the possible antioxidant, anti-inflammatory, and antidiabetic effects of the aqueous extracts from three Glycine species. Antioxidants inhibit the glycation processes and play a theoretical strategy for preventing diabetic complications (Hsieh et al 2010). Recent studies have shown that compounds with combined antioxidant and antiglycation properties are more effective in treating diabetes mellitus (Ahmad and Ahmed 2006). Α-Glucosidase play an important role in the digestion of carbohydrates in the body suppress postprandial hyperglycemia and could be useful for treating diabetic and/or obese patients (Jeon et al 2013). Aldose reductase (AR) catalyzes the conversion of glucose to sorbitol as the first step in the polyol pathway and plays an important role in the development of some degenerative complications of diabetes (Fatmawati et al 2014). AR inhibitors have attracted attentions in therapeutic researches of diabetic complications

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