Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation
Natural compounds have tremendous potential to regulate glucose metabolism, but conventional methods for studying their bioactivities are usually labor intensive. Here, hypoglycemic properties in 22 selected food-derived compounds were examined using molecular docking. The results indicated that cur...
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my.um.eprints.424602023-10-08T13:47:38Z http://eprints.um.edu.my/42460/ Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation Cao, Wanxiu Chen, Xin Chin, Yaoxian Zheng, Jinkai Lim, Phaik Eem Xue, Changhu Tang, Qingjuan QD Chemistry QK Botany Natural compounds have tremendous potential to regulate glucose metabolism, but conventional methods for studying their bioactivities are usually labor intensive. Here, hypoglycemic properties in 22 selected food-derived compounds were examined using molecular docking. The results indicated that curcumin is an inhibitor of both alpha-glucosidase and dipeptidyl-peptidase 4 (DPP-4), which are important for glycemic control. These effects of curcumin were also confirmed by enzymatic determination in vitro. Furthermore, curcumin significantly improved diet-induced hyperglycemia (e.g., fasting plasma glucose levels and glycogen storage in muscle or liver) in mice. This might be attributed to its inhibitory effects on the activities of alpha-glucosidase and DPP-4 in vivo. Curcumin also upregulated the expression of genes (e.g., glucagon-like peptide 1) related to DPP-4 activity in the small intestine. In conclusion, curcumin is a potential ingredient of functional foods used for diet-induced hyperglycemia management. Practical applications Curcumin has been widely used as a colorant in the food industry. Moreover, a growing number of studies have described its diverse biological functions, such as anti-inflammatory, anti-oxidant, and anti-angiogenic activities. Thus, curcumin is regarded as a potential ingredient in functional foods. Our results highlighted the hyperglycemic effect of curcumin, suggesting that curcumin may be included in food products for hyperglycemic patients. Wiley 2022-03 Article PeerReviewed Cao, Wanxiu and Chen, Xin and Chin, Yaoxian and Zheng, Jinkai and Lim, Phaik Eem and Xue, Changhu and Tang, Qingjuan (2022) Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation. Journal Of Food Biochemistry, 46 (3, SI). ISSN 0145-8884, DOI https://doi.org/10.1111/jfbc.13686 <https://doi.org/10.1111/jfbc.13686>. 10.1111/jfbc.13686 |
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QD Chemistry QK Botany Cao, Wanxiu Chen, Xin Chin, Yaoxian Zheng, Jinkai Lim, Phaik Eem Xue, Changhu Tang, Qingjuan Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation |
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Natural compounds have tremendous potential to regulate glucose metabolism, but conventional methods for studying their bioactivities are usually labor intensive. Here, hypoglycemic properties in 22 selected food-derived compounds were examined using molecular docking. The results indicated that curcumin is an inhibitor of both alpha-glucosidase and dipeptidyl-peptidase 4 (DPP-4), which are important for glycemic control. These effects of curcumin were also confirmed by enzymatic determination in vitro. Furthermore, curcumin significantly improved diet-induced hyperglycemia (e.g., fasting plasma glucose levels and glycogen storage in muscle or liver) in mice. This might be attributed to its inhibitory effects on the activities of alpha-glucosidase and DPP-4 in vivo. Curcumin also upregulated the expression of genes (e.g., glucagon-like peptide 1) related to DPP-4 activity in the small intestine. In conclusion, curcumin is a potential ingredient of functional foods used for diet-induced hyperglycemia management. Practical applications Curcumin has been widely used as a colorant in the food industry. Moreover, a growing number of studies have described its diverse biological functions, such as anti-inflammatory, anti-oxidant, and anti-angiogenic activities. Thus, curcumin is regarded as a potential ingredient in functional foods. Our results highlighted the hyperglycemic effect of curcumin, suggesting that curcumin may be included in food products for hyperglycemic patients. |
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Article |
author |
Cao, Wanxiu Chen, Xin Chin, Yaoxian Zheng, Jinkai Lim, Phaik Eem Xue, Changhu Tang, Qingjuan |
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Cao, Wanxiu Chen, Xin Chin, Yaoxian Zheng, Jinkai Lim, Phaik Eem Xue, Changhu Tang, Qingjuan |
author_sort |
Cao, Wanxiu |
title |
Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation |
title_short |
Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation |
title_full |
Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation |
title_fullStr |
Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation |
title_full_unstemmed |
Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation |
title_sort |
identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: molecular docking study, in vitro and in vivo biological evaluation |
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Wiley |
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2022 |
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http://eprints.um.edu.my/42460/ |
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1781704646704758784 |
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13.188404 |