α-Glucosidase Inhibitory and Antioxidant Activities of Ethanolic Extracts of Different Parts of Lysiphyllum strychnifolium and Their Constituents

IF 1.2 Q4 PHARMACOLOGY & PHARMACY

Journal of Herbs, Spices and Medicinal Plants Pub Date : 2022-11-11 DOI:10.1080/10496475.2022.2145592

Meranee Kidruangphokin, N. Suphrom, S. Boonphong

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Abstract

ABSTRACT The crude ethanolic extracts of different parts (root, stem, leaves and flower) of Lysiphyllum strychnifolium were tested for α-glucosidase inhibitory and antioxidant activities. Since all extracts showed good inhibitory activity, active constituents were isolated. Thirteen known compounds, including three dihydroflavanones, three dihydrochalcones, two stilbenes, flavan-3-ol, flavonol, cyclitol, phenolic ethyl ester and phenolic acid were isolated, and their α-glucosidase inhibitory effect and antioxidant activity were evaluated. Phloretin 4’-O-(6”-O-galloyl)-β-D-glucoside from the leaves extract showed potent α-glucosidase inhibitory activity (IC50 = 0.0162 ± 0.0014 mM) and potent antioxidant activity (IC50 = 19.26 ± 0.95 μM), each more potent than the positive controls. The compounds were investigated for their structure–activity relationship (SAR) in both activities. The number and position of hydroxy groups seemed to play a crucial role in increasing α-glucosidase inhibitory and antioxidant activities.

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马钱子不同部位乙醇提取物及其成分对α-葡萄糖苷酶的抑制和抗氧化活性

摘要对马钱子不同部位（根、茎、叶和花）的粗乙醇提取物进行了α-葡萄糖苷酶抑制和抗氧化活性测试。由于所有提取物都显示出良好的抑制活性，因此分离出活性成分。分离得到13个已知化合物，包括三个二氢黄烷酮、三个二羟基查尔酮、两个二苯乙烯、黄烷-3-醇、黄酮醇、环醇、酚乙酯和酚酸，并对其α-葡萄糖苷酶抑制作用和抗氧化活性进行了评价。从叶提取物中提取的Phloretin 4'-O-（6“-O-没食子酰基）-β-D-葡萄糖苷显示出强大的α-葡萄糖苷酶抑制活性（IC50=0.0162±0.0014mM）和强大的抗氧化活性（IC50:19.26±0.95μM），每种活性都比阳性对照强。研究了这些化合物在两种活性中的结构-活性关系（SAR）。羟基的数量和位置似乎在提高α-葡萄糖苷酶的抑制和抗氧化活性方面起着至关重要的作用。

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来源期刊

Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine

CiteScore

3.00

自引率

0.00%

发文量

期刊介绍： The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.