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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

α-Glucosidase plays a role in hydrolyzing complex carbohydrates into glucose, which is easily absorbed, causing postprandial hyperglycemia. Inhibition of α-glucosidase is therefore an ideal approach to preventing this condition. A novel polyprenylated benzoylphloroglucinol, which we named schomburgkianone I (1), was isolated from the fruit of Garcinia schomburgkiana, along with an already-reported compound, guttiferone K (2). The structures of the two compounds were determined using NMR and HRESIMS analysis, and comparisons were made with previous studies. Compounds 1 and 2 exhibited potent α-glucosidase inhibition (IC50s of 21.2 and 34.8 µM, respectively), outperforming the acarbose positive control. Compound 1 produced wide zones of inhibition against Staphylococcus aureus and Enterococcus faecium (of 21 and 20 mm, respectively), compared with the 19 and 20 mm zones of compound 2, at a concentration of 50 µg/mL. The MIC value of compound 1 against S. aureus was 13.32 µM. An in silico molecular docking model suggested that both compounds are potent inhibitors of enzyme α-glucosidase and are therefore leading candidates as therapies for diabetes mellitus.

Details

Title
α-Glucosidase Inhibitory and Antimicrobial Benzoylphloroglucinols from Garcinia schomburgakiana Fruits: In Vitro and In Silico Studies
Author
Huy Truong Nguyen 1 ; Thanh-Trung Nguyen 2 ; Duong, Thuc-Huy 3   VIAFID ORCID Logo  ; Nguyen-Minh-An, Tran 4   VIAFID ORCID Logo  ; Chuong Hoang Nguyen 5 ; Thi-Hong-Anh, Nguyen 6 ; Sichaem, Jirapast 7 

 Faculty of Pharmacy, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam; [email protected] 
 Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam; [email protected]; Faculty of Pharmacy, Duy Tan University, Da Nang 550000, Vietnam 
 Department of Chemistry, University of Education, 280 An Duong Vuong Street, District 5, Ho Chi Minh City 700000, Vietnam; [email protected] 
 Faculty of Chemical Engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam 
 University of Science, Vietnam National University Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam; [email protected] 
 Ho Chi Minh City University of Food Industry, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City 700000, Vietnam; [email protected] 
 Research Unit in Natural Products Chemistry and Bioactivities, Faculty of Science and Technology, Thammasat University Lampang Campus, Lampang 52190, Thailand 
First page
2574
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2653002609
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.