Synergistic inhibition of α-glucosidase and α-amylase by phenolic compounds isolated from olive oil by-products.

Abstract

Background: The inhibition of carbohydrate-digesting enzymes, α-glucosidase and α-amylase, is a key strategy in managing postprandial hyperglycemia in type 2 diabetes. Natural phenolic compounds isolated from olive mill by-product (alperujo), such as hydroxytyrosol (HT) and trans-p-coumaroyl secologanoside (comselogoside, COM), have shown potential in this regard. However, the individual effect of the 3,4-dihydroxyphenylglycol (DHPG), another potent phenolic antioxidant naturally found in olive fruit with the same ortho-diphenolic structure as HT, but with an additional hydroxyl group in the β position, and their combination with HT and COM on these enzymes remain underexplored.

Results: The present study evaluated the inhibitory effects of HT, DHPG and COM on α-glucosidase and α-amylase. DHPG exhibited the strongest inhibition of α-glucosidase (IC₅₀ = 288.2 μm), comparable to the anti-diabetic drug acarbose (IC₅₀ = 281.9 μm), whereas HT and COM showed moderate activity. Binary combinations of HT and DHPG (1:1) displayed synergistic inhibition of both enzymes, significantly enhancing their efficacy. Conversely, DHPG and COM combinations resulted in antagonistic effects on α-amylase inhibition, although they showed a significant inhibitory effect on α-glucosidase (IC₅₀ = 100.7 μm).

Conclusion: These findings highlight the potential of phenolic compounds derived from olive oil by-products as natural alternatives for postprandial glucose control. The synergistic interactions between specific compounds suggest an enhanced therapeutic effect that could be used for diabetes management. Further studies are needed to elucidate the mechanisms underlying these interactions and assess their in vivo efficacy. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.