α-Glucosidase inhibitory effect of resveratrol and piceatannol. - GreenMedInfo Summary
α-Glucosidase inhibitory effect of resveratrol and piceatannol.
J Nutr Biochem. 2017 Sep ;47:86-93. Epub 2017 May 25. PMID: 28570943
Albert J Zhang
Dietary polyphenols have been shown to inhibitα-glucosidase, an enzyme target of some antidiabetic drugs. Resveratrol, a polyphenol found in grapes and wine, has been reported to inhibit the activity of yeast α-glucosidase. This triggered our interest to synthesize analogs and determine their effect on mammalian α-glucosidase activity. Usingeither sucrose or maltose as substrate resveratrol, piceatannol and 3'-hydroxypterostilbene showed strong inhibition of mammalian α-glucosidase activity; pinostilbene, cis-desoxyrhapontigenin and trans-desoxyrhapontigenin had moderate inhibition. Compared to acarbose (IC3-13μg/ml), piceatannol and resveratrol inhibited mammalian α-glucosidase to a lesser extent (IC14-84 and 111-120μg/ml, respectively). 3'-Hydroxypterostilbene (IC105-302μg/ml) was 23-35-fold less potent than acarbose. We investigated the effect of piceatannol and resveratrol on postprandial blood glucose response in high-fat-fed C57Bl/6 mice. Animals administered resveratrol (30 mg/kg body weight [BW]) or piceatannol (14 mg/kg BW) 60 min prior to sucrose or starchloading had a delayed absorption of carbohydrates, resulting in significant lowering of postprandial blood glucose concentrations, similar to the antidiabetic drug acarbose, while no significant effect was observed with the glucose-loaded animals. Our studies demonstrate that the dietary polyphenols resveratrol and piceatannol lower postprandial hyperglycemia and indicate that inhibition of intestinal α-glucosidase activity may be a potential mechanism contributing to their antidiabetic property.