α-Glucosidase inhibition by green, white and oolong teas: in vitro activity and computational studies

• Main Authors: Fabio Esposito (Author), Nicolino Pala (Author), Mauro Carcelli (Author), Samuel T. Boateng (Author), Paolo S. D'Aquila (Author), Alberto Mariani (Author), Sandro Satta (Author), Jean Christopher Chamcheu (Author), Mario Sechi (Author), Vanna Sanna (Author)
• Format: Book
• Published: Taylor & Francis Group, 2023-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

Natural α-glucosidase inhibitors from plant-based foods such as catechins offer an attractive strategy for their potential anti-diabetic effects. In this study, infusions of three different tea types (green, white, and oolong) were investigated for their total phenolic (TPC) and catechins (EGCG, ECG, EGC, and EC) content, and for their α-glucosidase inhibitory activities. We observed that the level of TPC in white tea was significantly higher compared to oolong and green tea, which suggests higher content of EGCG and ECG catechins in fresh young leaves. Our findings showed that the higher content of such catechins in the infusion of white tea well correlated with a strong inhibition of α-glucosidase, and such inhibition was demonstrated to be more effective than the FDA-approved drug acarbose. Then, we computationally explored the molecular requirements for enzyme inhibition, especially for the most active catechins EGCG and ECG, as well as their disposition/stability within the active site.

Item Description

10.1080/14756366.2023.2236802
1475-6374
1475-6366