Inhibitory Effects of Ingredients of Fructus schisandrae on the α-glucosidase Activity
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Abstract:
The inhibitory effects of total lignans, total flavone, total triterpenes, schisandrol B, deoxyschizandrin, schisandrin and schisantherin A of Fructus schisandrae on the α-glucosidase activity. Using the in vitro inhibition of α-glucosidase activity as a model and 4-nitrophenyl α-D-glucopyranoside (PNPG) as substrate as well as acarbose (ACAR) as a positive control, the inhibitory effects of total lignans, total flavone, total triterpenes, schisandrol B, deoxyschizandrin, schisandrin and schisantherin A of Fructus schisandrae on the activity of α-glycosidase were determined in vitro. When the concentrations of total lignan, total flavone and total triterpenes in Fructus schisandrae were 1.0 mg/mL, the inhibitory rates of α-glucosidase were 96.15±1.52%, 60.33±1.84% and 48.62±2.15%, respectively. When the concentrations of schisandrol B, deoxyschizandrin, schisandrin and schisantherin A were of 0.33 mg/mL, the inhibitory rates of α-glucosidase were 96.53±1.62%, 68.48±1.83%, 15.57±2.37%, 6.24±2.49%, respectively. The total lignans and schisandrin B in Fructus schisandrae had a significant inhibitory effect on the activity of α-glucosidase, and had a significant dose-effect relationship.
