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dc.contributor.author | Tolmie, Morné![]() |
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dc.contributor.author | Bester, Megan Jean![]() |
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dc.contributor.author | Apostolides, Zeno![]() |
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dc.date.accessioned | 2022-11-16T05:30:27Z | |
dc.date.available | 2022-11-16T05:30:27Z | |
dc.date.issued | 2021-10 | |
dc.description | SUPPLEMENTARY MATERIAL : Figure S1 Lineweaver-Burk graphs of the inhibition of α-amylase by herbal compounds (n = 3, SD error bars). Figure S2. Lineweaver-Burk graphs of the inhibition of α-glucosidase by herbal compounds (n = 3, SD error bars). Figure S3. Viability of C2C12 cells after 72 hours exposure to acarbose (control) and herbal compounds (n = 3, SD error bars). Figure S4. Viability of HepG2 cells after 72 hours exposure to acarbose (control) and herbal compounds (n = 3, SD error bars). Table S1. Michaelis-Menten parameters for the inhibition of α-amylase by herbal compounds. Table S2. Michaelis-Menten parameters for the inhibition of α-glucosidase by herbal compounds. | en_US |
dc.description.abstract | BACKGROUND : α-Amylase and α-glucosidase are important therapeutic targets for the management of type 2 diabetes mellitus. The inhibition of these enzymes decreases postprandial hyperglycemia. In the present study, compounds found in commercially available herbs and spices were tested for their ability to inhibit α-amylase and α-glucosidase. These compounds were acetyleugenol, apigenin, cinnamic acid, eriodictyol, myrcene, piperine, and rosmarinic acid. METHODS : The enzyme inhibitory nature of the compounds was evaluated using in silico docking analysis with Maestro software and was further confirmed by in vitro α-amylase and α-glucosidase biochemical assays. RESULTS : The relationships between the in silico and in vitro results were well correlated; a more negative docking score was associated with a higher in vitro inhibitory activity. There was no significant (P > .05) difference between the inhibition constant (Ki) value of acarbose, a widely prescribed α-glucosidase and α-amylase inhibitor, and those of apigenin, eriodictyol, and piperine. For α-amylase, there was no significant (P > .05) difference between the Ki value of acarbose and those of apigenin, cinnamic acid, and rosmarinic acid. The effect of the herbal compounds on cell viability was assessed with the sulforhodamine B (SRB) assay in C2C12 and HepG2 cells. Acetyleugenol, cinnamic acid, myrcene, piperine, and rosmarinic acid had similar (P > .05) IC50 values to acarbose. CONCLUSIONS : Several of the herbal compounds studied could regulate postprandial hyperglycemia. Using herbal plants has several advantages including low cost, natural origin, and easy cultivation. These compounds can easily be consumed as teas or as herbs and spices to flavor food. | en_US |
dc.description.department | Anatomy | en_US |
dc.description.department | Biochemistry | en_US |
dc.description.department | Genetics | en_US |
dc.description.department | Microbiology and Plant Pathology | en_US |
dc.description.librarian | hj2022 | en_US |
dc.description.sponsorship | The University of Pretoria with a postgraduate scholarship. | en_US |
dc.description.uri | http://wileyonlinelibrary.com/journal/jdb | en_US |
dc.identifier.citation | Tolmie, M., Bester, M.J. & Apostolides, Z. Inhibition of α-glucosidase and α-amylase by herbal compounds for the treatment of type 2 diabetes: A validation of in silico reverse docking with in vitro enzyme assays. Journal of Diabetes. 2021;13:779–791. https://doi.org/10.1111/1753-0407.13163. | en_US |
dc.identifier.issn | 1753-0393 (print) | |
dc.identifier.issn | 1753-0407 (online) | |
dc.identifier.other | 10.1111/1753-0407.13163 | |
dc.identifier.uri | https://repository.up.ac.za/handle/2263/88299 | |
dc.language.iso | en | en_US |
dc.publisher | Wiley | en_US |
dc.rights | © 2021 Ruijin Hospital, Shanghai Jiaotong University School of Medicine and John Wiley & Sons Australia, Ltd. This is article is published open access. | en_US |
dc.subject | Type 2 diabetes mellitus (T2DM) | en_US |
dc.subject | Reverse molecular docking | en_US |
dc.subject | In vitro cytotoxicity | en_US |
dc.subject | Herbal compounds | en_US |
dc.subject | α-glucosidase | en_US |
dc.subject | α-amylase | en_US |
dc.title | Inhibition of α-glucosidase and α-amylase by herbal compounds for the treatment of type 2 diabetes : a validation of in silico reverse docking with in vitro enzyme assays | en_US |
dc.type | Article | en_US |