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Kitipong Promyo,조정용,박경희,Lily Jaiswal,박선영,함경식 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
The preventive effects of Artemisia scoparia extract (AS) and AS ? garlic extract (ASG) on the risk of Alzheimer’s disease (AD) were evaluated in spontaneously hypertensive rats. Rats were supplemented with diets containing 2% (w/w) of AS or ASG for 6 weeks. The AS group showed lower levels of amyloid b and beta-site amyloid precursor protein cleaving enzyme 1 expressions and higher expression levels of low-density lipoprotein receptor-related protein 1 than did the control group (p\0.05). In addition, the AS showed remarkably reduced levels of phosphorylated tau proteins and suppressed expression of phosphorylated glycogen synthase kinase 3b at tyrosine 216 (active form) (p\0.05). The ASG group also suppressed amyloid b accumulation and tau hyperphosphorylation. However, there was no synergistic effect of garlic with AS in lowering the risk of AD. These results indicate that AS could be a potential candidate to ameliorate the risk of AD.
Investigation of Anthocyanidins and Anthocyanins for Targeting α-Glucosidase in Diabetes Mellitus
Natnicha Promyos,Piya Temviriyanukul,Uthaiwan Suttisansanee 한국식품영양과학회 2020 Preventive Nutrition and Food Science Vol.25 No.3
Anthocyanidins are bioactive compounds found mostly in colored plants and fruits. Consumption of anthocyanidin-rich foods has been shown to reduce the risk of diabetes. However, limited information is available regarding the inhibitory effect and interactions of anthocyanidins on α-glucosidase, the key enzyme that controls diabetes through degrading carbohydrate. Therefore, we used computational docking analysis to investigate the degree and type of inhibition by α-glucosidase, and the structural interactions of enzyme-selected anthocyanidins. The results suggested that anthocyanidins exhibit half maximal inhibitory concentration of 4∼55 μM; the strongest and weakest α-glucosidase inhibitors were delphinidin and malvidin, respectively. Indeed, delphinidin inhibits α-glucosidase in a mixed type, close to non-competitive manner with an inhibitory constant of 78 nM. Addition of a glycoside (glucoside or galactoside) at C3 on the C ring of delphinidin significantly decreased inhibitory activity, and addition of glycosides at C3 on the C ring and C5 on the A ring of delphinidin prevented all inhibitory activity. Molecular docking and free binding energy accurately confirmed the mode of inhibition determined by enzyme kinetics. These data will inform the use of alternative sources of anthocyanidins in functional foods and dietary supplements for prevention of diabetes. The results provide useful information for evaluating possible molecular models using anthocyanins/anthocyanidins as templates and α-glucosidase as the key enzyme in management of diabetes.