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Identification of curcumin as a potential alpha-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation

文献类型： 外文期刊

作者： Cao, Wanxiu 1 ; Chen, Xin 1 ; Chin, Yaoxian 3 ; Zheng, Jinkai 4 ; Lim, Phaik Eem 5 ; Xue, Changhu 1 ; Tang, Qingjuan 1 ;

作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Human Hlth Res Lab, Qingdao 266003, Shandong, Peoples R China

2.Ocean Univ China, Sch Med & Pharm, Minist Educ, Key Lab Marine Drugs, Qingdao, Peoples R China

3.Hainan Trop Ocean Univ, Sanya, Peoples R China

4.Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Beijing 100193, Peoples R China

5.Univ Malaya, Fac Sci, Inst Biol Sci, Kuala Lumpur, Malaysia

6.Univ Malaya, Inst Ocean & Earth Sci, Kuala Lumpur, Malaysia

7.Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao, Peoples R China

关键词： curcumin; dipeptidyl‐ peptidase 4; hyperglycemia; molecular docking; α ‐ glucosidase

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：1.662； 五年影响因子：1.705 ）

ISSN： 0145-8884

年卷期：

页码：

收录情况： SCI

摘要： 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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