Inhibition of α‐amylase and α‐glucosidase by Morus australis fruit extract and its components iminosugar, anthocyanin, and glucose

摘要

Abstract The inhibition of α‐amylase and α‐glucosidase are important for the maintenance of blood glucose level. Mammalian α‐glucosidase includes maltase–glucoamylase and sucrase–isomaltase complexes. In this study, we examined the inhibitory effects of Morus australis fruit extract and its components, that is, three iminosugars (1‐deoxynojirimycin 1‐DNJ, fagomine, and 2‐O‐α‐D‐galactopyranosyl deoxynojirimycin), two anthocyanins (cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside), and glucose, against α‐amylase and α‐glucosidase. We also quantified the concentration of each component in M. australis fruit extract. The IC50 values of the fruit extracts of four M. australis subspecies were >10 mg/ml for α‐amylase, 1.1–1.7 mg/ml for maltase, 6.9–8.6 mg/ml for glucoamylase, 0.13–1.0 mg/ml for sucrase, and 0.46–1.4 mg/ml for isomaltase. When the IC50 value of each component and the concentration of each component in the fruit extract were taken into consideration, our results indicated that glucose are involved in the inhibition of α‐amylase, and 1‐DNJ and glucose are involved in the inhibition of α‐glucosidase. This is in contrast to that in M. australis leaf, neither anthocyanin nor glucose are contained, and 1‐DNJ is a main inhibitor. Practical Application It is widely accepted that inhibition of α‐amylase and α‐glucosidase is one of the strategies to treat type‐2 diabetes. Today, acarbose, miglitol, and voglibose are clinically used for this purpose. Our results that 1‐DNJ and anthocyanin are present in Morus australis fruit and are involved in the inhibition of α‐amylase and α‐glucosidase suggest that M. australis fruit is a healthy sweetener.