Evaluation of Phenolic Phytochemical Enriched Commercial Plant Extracts on the In Vitro Inhibition of α-Glucosidase.

Allie Brown,Sarah J Pilkenton,Danielle Anderson,Emmanouil Apostolidis,Kenneth Racicot

doi:10.3389/fnut.2017.00056

Abstract

Green tea (GT), cranberry (CR), and tart cherry extracts were evaluated for their ability to inhibit yeast α-glucosidase, relevant to glucose uptake. The total phenolic content (TPC), antioxidant activity, and in vitro inhibitory activity of yeast α-glucosidase were examined for the extracts in the present study. GT had higher TPC and antioxidant activity, but CR demonstrated a greater α-glucosidase inhibitory activity, on phenolic basis. CR was fractionated using LH-20 column chromatography into two fractions: 30% methanol (CME) and 70% acetone (CAE). TPC, antioxidant activity, and yeast α-glucosidase inhibitory activity were determined for the fractions. CAE had a greater TPC and antioxidant activity than CME, but the two fractions had a synergistic effect when inhibiting yeast α-glucosidase. Our findings suggest that CR has the greatest potential to possibly manage post-prandial blood glucose levels via the inhibition of α-glucosidase, and that the effect is through synergistic activity of the extract’s phenolic compounds.

Highlights

Type 2 diabetes mellitus (T2DM) is a metabolic disease in which the body does not properly use insulin [1]
Prediabetes is a risk state that defines the high chance of developing diabetes, where blood glucose levels are above normal, but below the diabetes threshold [5]
Among the tested extract powders, the green tea (GT) extract powder had the highest total phenolic contents (TPCs) with a value of 628.03 ± 12.31 mg/g gallic acid equivalents (GAE) (Figure 1)

Summary

Introduction

Type 2 diabetes mellitus (T2DM) is a metabolic disease in which the body does not properly use insulin [1]. Individuals with T2DM develop hyperglycemia due to their inability to secrete insulin or use insulin properly [1]. Prediabetes is a risk state that defines the high chance of developing diabetes, where blood glucose levels are above normal, but below the diabetes threshold [5]. According to the American Diabetes Association, about 70% of individuals with prediabetes will eventually develop diabetes [3]. The prevention of prediabetes would inhibit individuals from developing diabetes and other complications that are associated with the disease. A possible intervention involves the inhibition the carbohydrate hydrolyzing enzymes that metabolize starch molecules to glucose molecules

Methods

Results

Conclusion