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Isolation and Characterization of Antihyperglycemic Compounds from Vigna angularis Extracts
Kenji Kuriya1, Masahiro Nishio1, Nanako Ono1
1Dept. of Life Sciences, Graduate School of Bioresources, Mie Univ., 1577 Kurimamachiya, Tsu, Mie 514-8507, Japan.
Journal of Food Science
|October 16, 2019
Summary
Boiled adzuki bean extracts contain compounds that inhibit enzymes responsible for blood glucose spikes. Epicatechin 7-O-β-d-glucopyranoside (E7G) increases with boiling and shows potent inhibitory effects, supporting adzuki beans for blood sugar management.
Area of Science:
- Food Science and Technology
- Nutraceuticals and Functional Foods
- Biochemistry and Enzyme Inhibition
Background:
- Functional foods inhibiting α-amylase and α-glucosidase are crucial for blood glucose regulation and hyperglycemia prevention.
- Adzuki beans (Vigna angularis) are widely consumed and possess α-amylase and α-glucosidase inhibitory properties.
Purpose of the Study:
- To identify and evaluate the bioactive components in adzuki bean water extract (ABWE) after boiling.
- To assess the impact of boiling on the inhibitory activity of adzuki bean components against α-amylase and α-glucosidase.
Main Methods:
- Adzuki bean water extract (ABWE) was prepared before and after boiling.
- High-performance liquid chromatography (HPLC), liquid chromatography-mass spectrometry (LC-MS), and nuclear magnetic resonance (NMR) were used for component identification.
- In vitro enzyme inhibition assays were performed to determine IC50 values for identified compounds.
Main Results:
- Boiled ABWE exhibited slightly enhanced inhibitory effects on α-amylase and α-glucosidase compared to unboiled ABWE.
- (+)-Catechin 7-O-β-d-glucopyranoside (C7G), (+)-epicatechin 7-O-β-d-glucopyranoside (E7G), and (+)-catechin were identified as key bioactive components.
- Boiling significantly increased E7G content (0% to 17.1 ± 1.3%), and E7G demonstrated stronger inhibitory activity against both enzymes than C7G.
Conclusions:
- C7G and E7G are the primary active components in ABWE responsible for α-amylase and α-glucosidase inhibition.
- The inhibitory activity of these components is preserved, and potentially enhanced, after boiling.
- These findings validate the health benefits of consuming boiled adzuki beans for managing blood glucose levels.
Keywords:
Vigna angulariscatechin 7-O-β-d-glucopyranosideepicatechin 7-O-β-d-glucopyranosideα-amylaseα-glucosidaseMore Related Videos
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