Issue 1, 2019
From the journal:

Chemical Communications

Pelargonidin-3-O-rutinoside as a novel α-glucosidase inhibitor for improving postprandial hyperglycemia†

Yang Xu,a   Lianghua Xie,a   Jiahong Xie,a   Yu Liub  and  Wei Chen ORCID logo *a  

* Corresponding authors

a Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
E-mail: zjuchenwei@zju.edu.cn

b College of Life Science, Zhejiang University, Hangzhou 310058, China

Abstract

A novel strategy for the isolation of anthocyanins was developed by a combination of high-speed countercurrent chromatography (HSCCC) and HPLC techniques. Using this strategy, a novel α-glucosidase inhibitor (pelargonidin-3-O-rutinoside, a natural anthocyanin) was isolated from strawberries. Structural determinants for inhibition of α-glucosidase by Pg3R and the SAR of natural anthocyanins were revealed in detail by enzymatic kinetics and molecular docking analysis.

Graphical abstract: Pelargonidin-3-O-rutinoside as a novel α-glucosidase inhibitor for improving postprandial hyperglycemia

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Article information

DOI
https://doi.org/10.1039/C8CC07985D
Article type
Communication
Submitted
06 Oct 2018
Accepted
25 Oct 2018
First published
25 Oct 2018

Chem. Commun., 2019,55, 39-42

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Pelargonidin-3-O-rutinoside as a novel α-glucosidase inhibitor for improving postprandial hyperglycemia

Y. Xu, L. Xie, J. Xie, Y. Liu and W. Chen, Chem. Commun., 2019, 55, 39 DOI: 10.1039/C8CC07985D

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