Potential α-glucosidase inhibitors from thermal transformation of (+)-catechin
摘要:
Thermal transformation of the (+)-catechin (1) with heating processing afforded a new oxidation product, gambiriin D (2), along with catechin [6'-8]-catechin (3), and (+)-epicatechin (4). The structure of a new catechin dimer with C-C linkage was determined on the basis of spectroscopic data interpretation. The catechin dimers 2 and 3 exhibited significantly improved inhibitory activities against alpha-glucosidase, with IC50 values of 0.16 +/- 0.2 and 0.14 +/- 0.2 mu M, respectively, when compared to parent (+)-catechin. Kinetic analysis showed that the two effective compounds 2 and 3 have noncompetitive modes of action. (C) 2014 Published by Elsevier Ltd.
Potential α-glucosidase inhibitors from thermal transformation of (+)-catechin
作者:Taewan Kim、Hyo Jin Choi、Sung-Hwan Eom、Jaemin Lee、Tae Hoon Kim
DOI:10.1016/j.bmcl.2014.01.027
日期:2014.3
Thermal transformation of the (+)-catechin (1) with heating processing afforded a new oxidation product, gambiriin D (2), along with catechin [6'-8]-catechin (3), and (+)-epicatechin (4). The structure of a new catechin dimer with C-C linkage was determined on the basis of spectroscopic data interpretation. The catechin dimers 2 and 3 exhibited significantly improved inhibitory activities against alpha-glucosidase, with IC50 values of 0.16 +/- 0.2 and 0.14 +/- 0.2 mu M, respectively, when compared to parent (+)-catechin. Kinetic analysis showed that the two effective compounds 2 and 3 have noncompetitive modes of action. (C) 2014 Published by Elsevier Ltd.