2. Academic Validation
  3. Isolation and characterization of an α-glucosidase inhibitor from Musa spp. (Baxijiao) flowers

Isolation and characterization of an α-glucosidase inhibitor from Musa spp. (Baxijiao) flowers

  • Molecules. 2014 Jul 18;19(7):10563-73. doi: 10.3390/molecules190710563.
Zhanwu Sheng 1,  Haofu Dai 2,  Siyi Pan 3,  Hui Wang 4,  Yingying Hu 5,  Weihong Ma 6
Affiliations

Affiliations

  • 1 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. [email protected].
  • 2 Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China. [email protected].
  • 3 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. [email protected].
  • 4 College of Food Science and Technology, Hainan University, Haikou 570228, China. [email protected].
  • 5 College of Food Science and Technology, Hainan University, Haikou 570228, China. [email protected].
  • 6 Hainan Key Laboratory of Banana Genetic Improvement, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570101, China. [email protected].
PMID: 25045894 DOI: 10.3390/molecules190710563
Abstract

The use of α-glucosidase inhibitors is considered to be an effective strategy in the treatment of diabetes. Using a bioassay-guided fractionation technique, five Bacillus stearothermophilus α-glucosidase inhibitors were isolated from the flowers of Musa spp. (Baxijiao). Using NMR spectroscopy analysis they were identified as vanillic acid (1), ferulic acid (2), β-sitosterol (3), daucosterol (4) and 9-(4'-hydroxyphenyl)-2-methoxyphenalen-1-one (5). The half maximal inhibitory concentration (IC50) values of compounds 1-5 were 2004.58, 1258.35, 283.67, 247.35 and 3.86 mg/L, respectively. Compared to a known α-glucosidase inhibitor (acarbose, IC50=999.31 mg/L), compounds 3, 4 and 5 showed a strong α-glucosidase inhibitory effect. A Lineweaver-Burk plot indicated that compound 5 is a mixed-competitive inhibitor, while compounds 3 and 4 are competitive inhibitors. The inhibition constants (Ki) of compounds 3, 4 and 5 were 20.09, 2.34 and 4.40 mg/L, respectively. Taken together, these data show that the compounds 3, 4 and 5 are potent α-glucosidase inhibitors.

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