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Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition

2020Journal article Open access
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dc.contributor.authorKato-Schwartz, Camila Gabriel
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorLima, Diego de Souza
dc.contributor.authorSá-Nakanishi, Anacharis B. de
dc.contributor.authorGonçalves, Geferson A.
dc.contributor.authorSeixas, Flávio Augusto Vicente
dc.contributor.authorHaminiuk, Charles Windson Isidoro
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBracht, Adelar
dc.contributor.authorPeralta, Rosane M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T16:11:39Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T16:11:39Z
dc.date.issued2020
dc.description.abstractA practical approach to control glycemia in diabetes is to use plant natural products that delay hydrolysis of complex sugars and promote the diminution of the release of glucosyl units into the blood plasma. Polyphenolics have been described as being effective in inhibiting amylases and α-glucosidases. Grape pomace is an important sub product of the wine industry, still rich in many compounds such as polyphenolics. In this context, the purpose of this study was to search for possible effects of a grape pomace extract on salivary and pancreatic α-amylases and α-glucosidase, as well as on intestinal glucose absorption. The Merlot grape pomace extract (MGPE) was prepared using a hydroalcoholic mixture (40% ethanol + 60% water). In vitro inhibition was quantified using potato starch (for amylases) and maltose (for α-glucosidase) as substrates. In vivo inhibition was evaluated by running starch and maltose tolerance tests in rats with or without administration of MGPE. Ranking of the extract compounds for its affinity to the α-amylases was accomplished by computer simulations using three different programs. Both α-amylases, pancreatic and salivary, were inhibited by the MGPE. No inhibition on α-glucosidase, however, was detected. The IC50 values were 90 ± 10 μg/mL and 143 ± 15 μg/mL for salivary and pancreatic amylases, respectively. Kinetically this inhibition showed a complex pattern, with multiple binding of the extract constituents to the enzymes. Furthermore, the in silico docking simulations indicated that several phenolic substances, e.g., peonidin-3-O-acetylglucoside, quercetin-3-O-glucuronide and isorhamnetin-3-O-glucoside, besides catechin, were the most likely polyphenols responsible for the α-amylase inhibition caused by MGPE. The hyperglycemic burst, an usual phenomenon that follows starch administration, was substantially inhibited by the MGPE. Our results suggest that the MGPE can be adequate for maintaining normal blood levels after food ingestion.en_EN
dc.description.sponsorshipThe authors wish to thank to the Fundação Araucária (Brazil), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil), Cesumar Institute of Science Technology and Innovation (ICETI, Brazil), and FEDER-Interreg España-Portugal for their financial help.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationKato-Schwartz, Camila Gabriel; Corrêa, Rúbia Carvalho Gomes; de Souza Lima, Diego; de Sá-Nakanishi, Anacharis Babeto; de Almeida Gonçalves, Geferson; Seixas, Flavio Augusto Vicente; Haminiuk, Charles W.I.; Barros, Lillian; Ferreira, Isabel C.F.R.; Bracht, Adelar; Peralta, Rosane Marina (2020). Potential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition. Food Research International. ISSN 0963-9969. 137, p.en_EN
dc.identifier.doi10.1016/j.foodres.2020.109462en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/23365
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectCarbohydrate-hydrolysing enzymesen_EN
dc.subjectDiabetesen_EN
dc.subjectDocking simulationsen_EN
dc.subjectFlavonoidsen_EN
dc.subjectGlycemia controlen_EN
dc.subjectPolyphenolsen_EN
dc.subjectWinery by-producten_EN
dc.titlePotential anti-diabetic properties of Merlot grape pomace extract: an in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibitionen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCorrêa
person.familyNameBarros
person.familyNameFerreira
person.givenNameRúbia C.G.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id6C1F-2818-CBB5
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0269-4344
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id37661286600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication35cf5f0f-d5bc-49ad-9704-e6613e60f0fc
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8

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