Glycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia = 보골지 씨앗으로부터 당가수분해효소 저해제 개발

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dc.contributor.authorK Y Oh-
dc.contributor.authorJ H Lee-
dc.contributor.authorM J Curtis-Long-
dc.contributor.authorJ K Cho-
dc.contributor.authorJ Y Kim-
dc.contributor.authorWoo Song Lee-
dc.contributor.authorK H Park-
dc.date.accessioned2017-04-19T09:18:16Z-
dc.date.available2017-04-19T09:18:16Z-
dc.date.issued2010-
dc.identifier.issn0308-8146-
dc.identifier.uri10.1016/j.foodchem.2010.01.022ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/9461-
dc.description.abstractThe seeds of Psoralea corylifolia were extracted into five different polar solvents: chloroform, 50% ethanol in water, ethanol, methanol and water. All extracts were evaluated for glycosidase inhibitory activity. The chloroform extract (CE) showed the lowest IC50 values against α-glucosidase (82.9 μg/ml) and α-mannosidase (132 μg/ml). Chromatography of CE yielded nine phenolic compounds which were identified as isovabachalcone (1), 4′-O-methylbavachalcone (2), isobavachromene (3), corylifolin (4), bavachinin (5), psoralidin (6), neobavaisoflavone (7), corylifol A (8), and bakuchiol (9). All isolated compounds, apart from compound 5, possessed α-glucosidase inhibitory activities. Among them, compounds 6-8 exhibited potent inhibition with IC50s of 13.7, 27.7 and 11.3 μM, respectively. Furthermore, compounds 2 and 6 showed α-mannosidase inhibitory activity. Mechanistic analysis of their inhibition modes against α-glucosidase showed that compounds (6 and 7) were noncompetitive, whereas compound 8 was mixed. Furthermore, the most active glycosidase inhibitors (2, 6-8) were proven to be present in the native seed in high quantities by an HPLC chromatogram.-
dc.publisherElsevier-
dc.titleGlycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia = 보골지 씨앗으로부터 당가수분해효소 저해제 개발-
dc.title.alternativeGlycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia-
dc.typeArticle-
dc.citation.titleFood Chemistry-
dc.citation.number4-
dc.citation.endPage945-
dc.citation.startPage940-
dc.citation.volume121-
dc.contributor.affiliatedAuthorWoo Song Lee-
dc.contributor.alternativeName오경렬-
dc.contributor.alternativeName이진환-
dc.contributor.alternativeNameCurtis-Long-
dc.contributor.alternativeName조정근-
dc.contributor.alternativeName김준영-
dc.contributor.alternativeName이우송-
dc.contributor.alternativeName박기훈-
dc.identifier.bibliographicCitationFood Chemistry, vol. 121, no. 4, pp. 940-945-
dc.identifier.doi10.1016/j.foodchem.2010.01.022-
dc.subject.keywordα-Glucosidase inhibitor-
dc.subject.keywordα-Mannosidase inhibitor-
dc.subject.keywordGlycosidase-
dc.subject.keywordPsoralea corylifolia-
dc.subject.localα-Glucosidase inhibitors-
dc.subject.localα-Glucosidase inhibitor-
dc.subject.localα-glucosidase inhibitor-
dc.subject.localα-Mannosidase inhibitor-
dc.subject.localGlycosidases-
dc.subject.localGlycosidase-
dc.subject.localPsoralea corylifolia L.-
dc.subject.localPsoralea corylifolia-
dc.description.journalClassY-
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Jeonbuk Branch Institute > Functional Biomaterial Research Center > 1. Journal Articles
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