Journal article

Chemical compositions and alpha-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits

Jiangtao Zhang, Lijun Sun, Yushan Dong, Zhongxiang Fang, Tanzeela Nisar, Ting Zhao, Zi-Chao Wang, Yurong Guo

Food Chemistry | ELSEVIER SCI LTD | Published : 2019


The chemical compositions and α-glucosidase inhibitory activities of anthocyanins extracted from blueberry, blackcurrant and blue honeysuckle fruits and their acid hydrolysates (anthocyanidins) were analysed. Those anthocyanins were glycosidic anthocyanins that converted to anthocyanidins during acid hydrolysis, leading to increases in their α-glucosidase inhibitory activities (expressed as IC50 values) from 0.232, 0.152 and 0.188 to 0.113 to 0.005 and 0.025 mg/mL. The potential inhibitory mechanism of these anthocyanidins was then investigated through inhibition kinetics, fluorescence quenching and docking simulations. The results showed the following: 1) all anthocyanidins were mixed-type ..

View full abstract

University of Melbourne Researchers