Antidiabetic properties of dietary phenolic compounds: Inhibition effects on α-amylase, aldose reductase, and α-glycosidase.
Aldehyde Reductase
/ antagonists & inhibitors
Animals
Dietary Supplements
Dose-Response Relationship, Drug
Enzyme Inhibitors
/ chemistry
Glycoside Hydrolases
/ antagonists & inhibitors
Hypoglycemic Agents
/ administration & dosage
Kidney
/ drug effects
Molecular Structure
Phenols
/ administration & dosage
Sheep
alpha-Amylases
/ antagonists & inhibitors
aldose reductase
phenolic compounds
α-amylase
α-glycosidase
Journal
Biotechnology and applied biochemistry
ISSN: 1470-8744
Titre abrégé: Biotechnol Appl Biochem
Pays: United States
ID NLM: 8609465
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
received:
29
03
2019
accepted:
26
05
2019
pubmed:
29
5
2019
medline:
12
11
2019
entrez:
29
5
2019
Statut:
ppublish
Résumé
Aldose reductase (AR), α-amylase, and α-glycosidase are vital enzymes to prevent diabetic complications. Here, AR was purified from sheep kidney using elementary methods with 111.11-purification fold and with 0.85% purification yield. The interactions between some phenolic compounds and the AR, α-glycosidase, and α-amylase enzyme were determined. It was found that phenolic compounds exhibit potential inhibitor properties for these enzymes. For α-amylase, studied phenolic compounds showed IC
Substances chimiques
Enzyme Inhibitors
0
Hypoglycemic Agents
0
Phenols
0
Aldehyde Reductase
EC 1.1.1.21
Glycoside Hydrolases
EC 3.2.1.-
alpha-Amylases
EC 3.2.1.1
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
781-786Informations de copyright
© 2019 International Union of Biochemistry and Molecular Biology, Inc.
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