FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (2): 73-78.

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Screening of α-Glucosidase Inhibitors from Coruns officinalis (Ⅱ)

 MA  Qing-Yi, CHEN  Li-Hua, YANG  Hai-Yan, WANG  Qing-Ling   

  1. 1.College of Food and Biological Engineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, China; 2. College of Chemistry and Chemical Engineering, Pingdingshan University, Pingdingshan 467000, China
  • Online:2007-02-15 Published:2011-12-31

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Abstract: In this experiment the activities of α-Glucosidase inhibitor of tannins and saponins from Cornus officinalis wereevaluated by using α-glucosidase activity inhibitory kinetics assay. The results showed that there is good inhibition of saponins. Its IC50 and Ki are 0.482mg/ml and1.051mg/ml respectively. It has a higher thermal stability. However, the inhibition of tannins is non-competitive. Its IC50 and Ki are 0.220mg/ml and 0.148mg/ml respectively. It has no thermal stability .

Key words: Cornus officinalis； &alpha, -glucosidase inhibitor； saponins； tannins； non-competitive； competitive；