| Autor: |
Djeujo FM; Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy., Francesconi V; Department of Pharmacy, University of Genova, 16132 Genova, Italy., Gonella M; Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy., Ragazzi E; Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy., Tonelli M; Department of Pharmacy, University of Genova, 16132 Genova, Italy., Froldi G; Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy. |
| Abstrakt: |
Diabetes mellitus is characterized by chronic hyperglycemia that promotes ROS formation, causing severe oxidative stress. Furthermore, prolonged hyperglycemia leads to glycation reactions with formation of AGEs that contribute to a chronic inflammatory state. This research aims to evaluate the inhibitory activity of α-mangostin and four synthetic xanthenone derivatives against glycation and oxidative processes and on α-glucosidase, an intestinal hydrolase that catalyzes the cleavage of oligosaccharides into glucose molecules, promoting the postprandial glycemic peak. Antiglycation activity was evaluated using the BSA assay, while antioxidant capacity was detected with the ORAC assay. The inhibition of α-glucosidase activity was studied with multispectroscopic methods along with inhibitory kinetic analysis. α-Mangostin and synthetic compounds at 25 µM reduced the production of AGEs, whereas the α-glucosidase activity was inhibited only by the natural compound. α-Mangostin decreased enzymatic activity in a concentration-dependent manner in the micromolar range by a reversible mixed-type antagonism. Circular dichroism revealed a rearrangement of the secondary structure of α-glucosidase with an increase in the contents of α-helix and random coils and a decrease in β-sheet and β-turn components. The data highlighted the anti-α-glucosidase activity of α-mangostin together with its protective effects on protein glycation and oxidation damage. |
