Publicação
Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition
| Resumo: | A practical approach to control glycemia in diabetes is to use plant natural products that delay hydrolysis of complex sugars and promote the diminution of the release of glucosyl units into the blood plasma. Polyphenolics have been described as being effective in inhibiting amylases and α-glucosidases. Grape pomace is an important sub product of the wine industry, still rich in many compounds such as polyphenolics. In this context, the purpose of this study was to search for possible effects of a grape pomace extract on salivary and pancreatic α-amylases and α-glucosidase, as well as on intestinal glucose absorption. The Merlot grape pomace extract (MGPE) was prepared using a hydroalcoholic mixture (40% ethanol + 60% water). In vitro inhibition was quantified using potato starch (for amylases) and maltose (for α-glucosidase) as substrates. In vivo inhibition was evaluated by running starch and maltose tolerance tests in rats with or without administration of MGPE. Ranking of the extract compounds for its affinity to the α-amylases was accomplished by computer simulations using three different programs. Both α-amylases, pancreatic and salivary, were inhibited by the MGPE. No inhibition on α-glucosidase, however, was detected. The IC50 values were 90 ± 10 μg/mL and 143 ± 15 μg/mL for salivary and pancreatic amylases, respectively. Kinetically this inhibition showed a complex pattern, with multiple binding of the extract constituents to the enzymes. Furthermore, the in silico docking simulations indicated that several phenolic substances, e.g., peonidin-3-O-acetylglucoside, quercetin-3-O-glucuronide and isorhamnetin-3-O-glucoside, besides catechin, were the most likely polyphenols responsible for the α-amylase inhibition caused by MGPE. The hyperglycemic burst, an usual phenomenon that follows starch administration, was substantially inhibited by the MGPE. Our results suggest that the MGPE can be adequate for maintaining normal blood levels after food ingestion. |
|---|---|
| Autores principais: | Kato-Schwartz, Camila Gabriel |
| Outros Autores: | Corrêa, Rúbia C.G.; Lima, Diego de Souza; Sá-Nakanishi, Anacharis B. de; Gonçalves, Geferson A.; Seixas, Flávio Augusto Vicente; Haminiuk, Charles Windson Isidoro; Barros, Lillian; Ferreira, Isabel C.F.R.; Bracht, Adelar; Peralta, Rosane M. |
| Assunto: | Carbohydrate-hydrolysing enzymes Diabetes Docking simulations Flavonoids Glycemia control Polyphenols Winery by-product |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172877814464512 |
|---|---|
| author | Kato-Schwartz, Camila Gabriel |
| author2 | Corrêa, Rúbia C.G. Lima, Diego de Souza Sá-Nakanishi, Anacharis B. de Gonçalves, Geferson A. Seixas, Flávio Augusto Vicente Haminiuk, Charles Windson Isidoro Barros, Lillian Ferreira, Isabel C.F.R. Bracht, Adelar Peralta, Rosane M. |
| author2_role | author author author author author author author author author author |
| author_facet | Kato-Schwartz, Camila Gabriel Corrêa, Rúbia C.G. Lima, Diego de Souza Sá-Nakanishi, Anacharis B. de Gonçalves, Geferson A. Seixas, Flávio Augusto Vicente Haminiuk, Charles Windson Isidoro Barros, Lillian Ferreira, Isabel C.F.R. Bracht, Adelar Peralta, Rosane M. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Kato-Schwartz, Camila Gabriel\"},{\"Person.name\":\"Corrêa, Rúbia C.G.\",\"Person.identifier.orcid\":\"0000-0003-0269-4344\"},{\"Person.name\":\"Lima, Diego de Souza\"},{\"Person.name\":\"Sá-Nakanishi, Anacharis B. de\"},{\"Person.name\":\"Gonçalves, Geferson A.\"},{\"Person.name\":\"Seixas, Flávio Augusto Vicente\"},{\"Person.name\":\"Haminiuk, Charles Windson Isidoro\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Bracht, Adelar\"},{\"Person.name\":\"Peralta, Rosane M.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Kato-Schwartz, Camila Gabriel Corrêa, Rúbia C.G. Lima, Diego de Souza Sá-Nakanishi, Anacharis B. de Gonçalves, Geferson A. Seixas, Flávio Augusto Vicente Haminiuk, Charles Windson Isidoro Barros, Lillian Ferreira, Isabel C.F.R. Bracht, Adelar Peralta, Rosane M. |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Carbohydrate-hydrolysing enzymes Diabetes Docking simulations Flavonoids Glycemia control Polyphenols Winery by-product |
| datacite.titles.title.fl_str_mv | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Kato-Schwartz, Camila Gabriel Corrêa, Rúbia C.G. Lima, Diego de Souza Sá-Nakanishi, Anacharis B. de Gonçalves, Geferson A. Seixas, Flávio Augusto Vicente Haminiuk, Charles Windson Isidoro Barros, Lillian Ferreira, Isabel C.F.R. Bracht, Adelar Peralta, Rosane M. |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/23365 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Carbohydrate-hydrolysing enzymes Diabetes Docking simulations Flavonoids Glycemia control Polyphenols Winery by-product |
| dc.title.fl_str_mv | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | A practical approach to control glycemia in diabetes is to use plant natural products that delay hydrolysis of complex sugars and promote the diminution of the release of glucosyl units into the blood plasma. Polyphenolics have been described as being effective in inhibiting amylases and α-glucosidases. Grape pomace is an important sub product of the wine industry, still rich in many compounds such as polyphenolics. In this context, the purpose of this study was to search for possible effects of a grape pomace extract on salivary and pancreatic α-amylases and α-glucosidase, as well as on intestinal glucose absorption. The Merlot grape pomace extract (MGPE) was prepared using a hydroalcoholic mixture (40% ethanol + 60% water). In vitro inhibition was quantified using potato starch (for amylases) and maltose (for α-glucosidase) as substrates. In vivo inhibition was evaluated by running starch and maltose tolerance tests in rats with or without administration of MGPE. Ranking of the extract compounds for its affinity to the α-amylases was accomplished by computer simulations using three different programs. Both α-amylases, pancreatic and salivary, were inhibited by the MGPE. No inhibition on α-glucosidase, however, was detected. The IC50 values were 90 ± 10 μg/mL and 143 ± 15 μg/mL for salivary and pancreatic amylases, respectively. Kinetically this inhibition showed a complex pattern, with multiple binding of the extract constituents to the enzymes. Furthermore, the in silico docking simulations indicated that several phenolic substances, e.g., peonidin-3-O-acetylglucoside, quercetin-3-O-glucuronide and isorhamnetin-3-O-glucoside, besides catechin, were the most likely polyphenols responsible for the α-amylase inhibition caused by MGPE. The hyperglycemic burst, an usual phenomenon that follows starch administration, was substantially inhibited by the MGPE. Our results suggest that the MGPE can be adequate for maintaining normal blood levels after food ingestion. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/0f1a9db7-59b2-4b89-a6ee-697ef4719ae5/download |
| id | ipb_a04626a6d090dbbc08dbcab0652fa2d4 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/23365 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/23365 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Kato-Schwartz, Camila Gabriel Corrêa, Rúbia C.G. Corrêa, Rúbia C.G. https://www.ciencia-id.pt/6C1F-2818-CBB5 6C1F-2818-CBB5 http://orcid.org/0000-0003-0269-4344 0000-0003-0269-4344 Lima, Diego de Souza Sá-Nakanishi, Anacharis B. de Gonçalves, Geferson A. Seixas, Flávio Augusto Vicente Haminiuk, Charles Windson Isidoro Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Bracht, Adelar Peralta, Rosane M. |
| publishDate | 2020 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engen_ENA practical approach to control glycemia in diabetes is to use plant natural products that delay hydrolysis of complex sugars and promote the diminution of the release of glucosyl units into the blood plasma. Polyphenolics have been described as being effective in inhibiting amylases and α-glucosidases. Grape pomace is an important sub product of the wine industry, still rich in many compounds such as polyphenolics. In this context, the purpose of this study was to search for possible effects of a grape pomace extract on salivary and pancreatic α-amylases and α-glucosidase, as well as on intestinal glucose absorption. The Merlot grape pomace extract (MGPE) was prepared using a hydroalcoholic mixture (40% ethanol + 60% water). In vitro inhibition was quantified using potato starch (for amylases) and maltose (for α-glucosidase) as substrates. In vivo inhibition was evaluated by running starch and maltose tolerance tests in rats with or without administration of MGPE. Ranking of the extract compounds for its affinity to the α-amylases was accomplished by computer simulations using three different programs. Both α-amylases, pancreatic and salivary, were inhibited by the MGPE. No inhibition on α-glucosidase, however, was detected. The IC50 values were 90 ± 10 μg/mL and 143 ± 15 μg/mL for salivary and pancreatic amylases, respectively. Kinetically this inhibition showed a complex pattern, with multiple binding of the extract constituents to the enzymes. Furthermore, the in silico docking simulations indicated that several phenolic substances, e.g., peonidin-3-O-acetylglucoside, quercetin-3-O-glucuronide and isorhamnetin-3-O-glucoside, besides catechin, were the most likely polyphenols responsible for the α-amylase inhibition caused by MGPE. The hyperglycemic burst, an usual phenomenon that follows starch administration, was substantially inhibited by the MGPE. Our results suggest that the MGPE can be adequate for maintaining normal blood levels after food ingestion.application/pdfen_ENPotential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibitionKato-Schwartz, Camila GabrielPersonalCorrêa, Rúbia C.G.DSpacehttp://dspace.org/items/35cf5f0f-d5bc-49ad-9704-e6613e60f0fcDSpacehttp://dspace.org/items/35cf5f0f-d5bc-49ad-9704-e6613e60f0fcCorrêaRúbia C.G.Ciência IDhttps://www.ciencia-id.pt6C1F-2818-CBB5ORCIDhttp://orcid.org0000-0003-0269-4344Scopus Author IDhttps://www.scopus.com37661286600Lima, Diego de SouzaSá-Nakanishi, Anacharis B. deGonçalves, Geferson A.Seixas, Flávio Augusto VicenteHaminiuk, Charles Windson IsidoroPersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600Bracht, AdelarPeralta, Rosane M.HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0963-9969DOIIsPartOf10.1016/j.foodres.2020.1094622018-01-19T10:00:00Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/23365http://purl.org/coar/access_right/c_abf2open accessCarbohydrate-hydrolysing enzymesDiabetesDocking simulationsFlavonoidsGlycemia controlPolyphenolsWinery by-product611482 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/0f1a9db7-59b2-4b89-a6ee-697ef4719ae5/download |
| spellingShingle | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition Kato-Schwartz, Camila Gabriel Carbohydrate-hydrolysing enzymes Diabetes Docking simulations Flavonoids Glycemia control Polyphenols Winery by-product |
| status | SINGLETON |
| subject.fl_str_mv | Carbohydrate-hydrolysing enzymes Diabetes Docking simulations Flavonoids Glycemia control Polyphenols Winery by-product |
| title | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| title_full | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| title_fullStr | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| title_full_unstemmed | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| title_short | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| title_sort | Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition |
| topic | Carbohydrate-hydrolysing enzymes Diabetes Docking simulations Flavonoids Glycemia control Polyphenols Winery by-product |
| topic_facet | Carbohydrate-hydrolysing enzymes Diabetes Docking simulations Flavonoids Glycemia control Polyphenols Winery by-product |
| url | http://hdl.handle.net/10198/23365 |
| visible | 1 |