Effect of O-methylated and glucuronosylated flavonoids from Tamarix gallica on α-glucosidase inhibitory activity: structure–activity relationship and synergistic potential-Reference-Cited by-同舟云学术

Effect of O-methylated and glucuronosylated flavonoids from Tamarix gallica on α-glucosidase inhibitory activity: structure–activity relationship and synergistic potential

Published:2017-03-04 Issue:3 Volume:81 Page:445-448
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Ben Hmidene Asma¹,Smaoui Abderrazak²,Abdelly Chedly²,Isoda Hiroko³⁴,Shigemori Hideyuki⁴

Affiliation:

1. Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan

2. Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie à la Technopole de BorjCêdria (CBBC), Hammam-Lif, Tunisia

3. Alliance for Research on North Africa (ARENA), University of Tsukuba, Tsukuba, Japan

4. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan

Abstract

Abstract O-Methylated and glucuronosylated flavonoids were isolated from Tamarix gallica as α-glucosidase inhibitors. Structure–activity relationship of these flavonoids suggests that catechol moiety and glucuronic acid at C-3 are factors in the increase in α-glucosidase inhibitory activity. Furthermore, rhamnetin, tamarixetin, rhamnazin, KGlcA, KGlcA-Me, QGlcA, and QGlcA-Me exhibit synergistic potential when applied with a very low concentration of acarbose to α-glucosidase from rat intestine.

Funder

JST-JICA Science and Technology Research Partnership for Sustainable Development

Ministry of Education, Science, Sports, and Culture of Japan

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/81/3/445/36823829/bbb0445.pdf

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