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KMID : 1007520220310121593
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Food Science and Biotechnology
2022 Volume.31 No. 12 p.1593 ~ p.1602
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Inhibitory effect of plant essential oils on α-glucosidase
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You Zonglin
Li Yonglian
Zhang Kun
Zheng Xi
Wong Vincent Kam Wai
Liu Wenfeng
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Abstract
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Diabetes mellitus, associated with α-glucosidase, has been considered as a chronic metabolic disorder, seriously affecting human health. Thus, searching natural α-glucosidase inhibitors and investigating their inhibition mechanism are urgently important. In this study, sixty-two essential oils (EOs), derived from aromatic plants, were found to exert different inhibition on α-glucosidase. The further study revealed that the most potent EOs against α-glucosidase were chuan-xiong, fructus cnidii, sacha inchi, aloe, ganoderma lucidum spore and ginger with IC50 values of 3.02, 2.88, 7.37, 5.06, 5.32 and 7.40 μg/mL. Moreover, the inhibitory mechanism and kinetics studies found that chuan-xiong and sacha inchi were reversible and mixed-type inhibitors. Fructus cnidii, aloe, ganoderma lucidum spore and ginger were reversible and uncompetitive-type inhibitors. It is suggested that EOs, being of natural origin, would be promising anti-α-glucosidase agents.
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KEYWORD
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Essential oil, α-Glucosidase, Inhibitory mechanism
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