Curcumin as a mild natural α-glucosidase inhibitor: a study on its mechanism in vitro |
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| Authors: | Yujia Liu Jie Zhu Jiamei Yu Xu Chen Shuyan Zhang Yanxue Cai Lin Li |
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| Affiliation: | 1. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808 China;2. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808 China
Contribution: Investigation (equal) |
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| Abstract: | Curcumin, natural dietary ingredient, is considered as mild effective inhibitors for α-glucosidase to prevent type 2 diabetes. In this work, spectroscopic techniques combined with molecular simulation were used to further understand the inhibition kinetic mechanism of curcumin on α-glucosidase. Curcumin showed a mild inhibition effect (IC50 =20.54 ± 1.02 mg/ml) for α-glucosidases through a competitive inhibition mechanism, and it led to fluorescence quenching as well as energy transfer by binding behaviour (average binding distance, r0 = 2.43 nm). Hydrogen bonds and steric hindrance were the main interactions between curcumin and the activity site of α-glucosidases, as revealed by molecular docking. Circular dichroism spectroscopy results also indicate that curcumin affected the denaturation temperature of α-glucosidases, which dropped from 74 °C to 68 °C, resulting in inhibition. The findings can contribute to a better understanding of the development and application of curcumin in functional dietary food. |
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| Keywords: | curcumin inhibition mechanism α-glucosidase inhibitor |
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