Anti-hyperglycemic Effect of Diacylated Anthocyanin Derived from Ipomoea batatas Cultivar Ayamurasaki Can Be Achieved through the 
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- 作者：Toshiro Matsui ; Sumi Ebuchi ; Mio Kobayashi ; Keiichi Fukui ; Koichi Sugita ; Norihiko Terahara ; and Kiyoshi Matsumoto
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2002
- 出版时间：December 4, 2002
- 年：2002
- 卷：50
- 期：25
- 页码：7244 - 7248
- 全文大小：83K
- 年卷期：v.50,no.25(December 4, 2002)
- ISSN：1520-5118
文摘
To clarify a postprandial glucose suppression effect of diacylated anthocyanin with 
-glucosidase(AGH) inhibitory activity, a single oral administration study of it in male 8-week-old Sprague-Dawleyrats was performed. The diacylated anthocyanin used in this study was peonidin 3-O-[2-O-(6-O-E-feruloyl-
-D-glucopyranosyl)-6-O-E-caffeoyl--D-glucopyranoside]-5-O--D-glucopyranoside isolatedfrom storage roots of the purple sweet potato (Ipomoea batatas cv. Ayamurasaki), which showed apotent maltase inhibitory activity with an IC50 value of 200 
M preferable to sucrase inhibition. Whenthe diacylated anthocyanin (100 mg/kg) was administered following maltose (2 g/kg), a maximal bloodglucose level (BGL) at 30 min was significantly decreased by 16.5% (P < 0.01) compared to vehicle.A minimum 10 mg/kg dose of the anthocyanin was necessary for the suppression of glycemic rise,and the ED20 (69 mg/kg) was estimated to be ~30-fold lower than that of the therapeutic drug acarbose(ED20 = 2.2 mg/kg). A reduction of serum insulin secretion was also observed corresponding to thedecrease in BGL. No significant change in BGL was observed when sucrose or glucose was ingested,suggesting that the anti-hyperglycemic effect of the anthocyanin was achieved by maltase inhibition,not by sucrase or glucose transport inhibition at the intestinal membrane.Keywords: -Glucosidase; diacylated anthocyanin; anti-hyperglycemic effect; non-insulin-dependentdiabetes mellitus
-glucosidase(AGH) inhibitory activity, a single oral administration study of it in male 8-week-old Sprague-Dawleyrats was performed. The diacylated anthocyanin used in this study was peonidin 3-O-[2-O-(6-O-E-feruloyl--D-glucopyranosyl)-6-O-E-caffeoyl--D-glucopyranoside]-5-O--D-glucopyranoside isolatedfrom storage roots of the purple sweet potato (Ipomoea batatas cv. Ayamurasaki), which showed apotent maltase inhibitory activity with an IC50 value of 200 M preferable to sucrase inhibition. Whenthe diacylated anthocyanin (100 mg/kg) was administered following maltose (2 g/kg), a maximal bloodglucose level (BGL) at 30 min was significantly decreased by 16.5% (P < 0.01) compared to vehicle.A minimum 10 mg/kg dose of the anthocyanin was necessary for the suppression of glycemic rise,and the ED20 (69 mg/kg) was estimated to be ~30-fold lower than that of the therapeutic drug acarbose(ED20 = 2.2 mg/kg). A reduction of serum insulin secretion was also observed corresponding to thedecrease in BGL. No significant change in BGL was observed when sucrose or glucose was ingested,suggesting that the anti-hyperglycemic effect of the anthocyanin was achieved by maltase inhibition,not by sucrase or glucose transport inhibition at the intestinal membrane.Keywords: -Glucosidase; diacylated anthocyanin; anti-hyperglycemic effect; non-insulin-dependentdiabetes mellitus