Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid
This work investigates the role of oleanolic acid (OA), isolated from the olive (Olea europaea L.) leaf, as a radical scavenger and inhibitor of the hydrolyzing enzymes of dietary carbohydrates. New evidence is provided showing that OA may capture 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic a...
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2016-09-01
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doaj-9c67fe0eff224081aef1cf3b064c66472021-05-05T07:28:18ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142016-09-01673e142e14210.3989/gya.12371531575Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acidJ. M. Castellano0A. Guinda1L. Macías2J. M. Santos-Lozano3J. Lapetra4M. Rada5Instituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de OlavideInstituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de OlavideInstituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de OlavideCIBER Physiopathology of Obesity and Nutrition (ciberobn). Instituto de Salud Carlos III - Department of Family Medicine. Primary Care Health District Seville. Primary Care Center San PabloCIBER Physiopathology of Obesity and Nutrition (ciberobn). Instituto de Salud Carlos III - Department of Family Medicine. Research Unit. Primary Care Health District SevilleInstituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de OlavideThis work investigates the role of oleanolic acid (OA), isolated from the olive (Olea europaea L.) leaf, as a radical scavenger and inhibitor of the hydrolyzing enzymes of dietary carbohydrates. New evidence is provided showing that OA may capture 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and peroxyl radicals, and also exert a strong and non -competitive inhibition of α-glucosidase (IC50 10.11 ± 0.30 μM). The kinetic and spectrometric analyses performed indicate that OA interacts with this enzyme inside a hydrophobic pocket, through an endothermic and non spontaneous process of a hydrophobic nature. These are two possible mechanisms by which OA may facilitate a better control of post-prandial hyperglycaemia and oxidative stress, so contributing to preserving insulin signalling. Obesity, insulin resistance and Type 2 Diabetes Mellitus are considered the first pandemics of the 21st century. In this sense, OA might be used in future preventive and therapeutic strategies, as an ingredient in new drugs and functional foods.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1608anti-diabetic activityantioxidantα-glucosidase inhibitorolea europaeaoleanolic acid |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
J. M. Castellano A. Guinda L. Macías J. M. Santos-Lozano J. Lapetra M. Rada |
spellingShingle |
J. M. Castellano A. Guinda L. Macías J. M. Santos-Lozano J. Lapetra M. Rada Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid Grasas y Aceites anti-diabetic activity antioxidant α-glucosidase inhibitor olea europaea oleanolic acid |
author_facet |
J. M. Castellano A. Guinda L. Macías J. M. Santos-Lozano J. Lapetra M. Rada |
author_sort |
J. M. Castellano |
title |
Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid |
title_short |
Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid |
title_full |
Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid |
title_fullStr |
Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid |
title_full_unstemmed |
Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid |
title_sort |
free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2016-09-01 |
description |
This work investigates the role of oleanolic acid (OA), isolated from the olive (Olea europaea L.) leaf, as a radical scavenger and inhibitor of the hydrolyzing enzymes of dietary carbohydrates. New evidence is provided showing that OA may capture 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and peroxyl radicals, and also exert a strong and non -competitive inhibition of α-glucosidase (IC50 10.11 ± 0.30 μM). The kinetic and spectrometric analyses performed indicate that OA interacts with this enzyme inside a hydrophobic pocket, through an endothermic and non spontaneous process of a hydrophobic nature. These are two possible mechanisms by which OA may facilitate a better control of post-prandial hyperglycaemia and oxidative stress, so contributing to preserving insulin signalling. Obesity, insulin resistance and Type 2 Diabetes Mellitus are considered the first pandemics of the 21st century. In this sense, OA might be used in future preventive and therapeutic strategies, as an ingredient in new drugs and functional foods. |
topic |
anti-diabetic activity antioxidant α-glucosidase inhibitor olea europaea oleanolic acid |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1608 |
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