Hypoglycemic potential of the extracts and active compounds from the aerial parts of Dioscorea opposita (Chinese yam)

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-22 DOI:10.1016/j.jff.2025.106707
Laibin Zhang, Xiaona Nie, Huihui Li, Shuangyan Guo, Jieli Lv
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Abstract

Chinese yam (Dioscorea opposita rhizoma) is extensively cultivated as a homologous plant of medicine and food. Nevertheless, its aerial parts (ADO) are frequently overlooked due to a lack of clarity regarding their edible or medicinal properties. In this study, we found that the ADO extracts significantly brought down fasting blood glucose levels, increased body weight, and improved oral glucose tolerance and liver morphology in T2DM mice. Moreover, the ADO extracts markedly decreased TC, TG, LDL and MDA levels, and enhanced HDL and SOD levels in the serum of T2DM mice. Hence, ADO extracts exhibited both hypoglycemic and hypolipidemic effects. The underlying mechanism may be linked to the up-regulation of the PI3K/Akt signaling pathway and suppression of PTP1B expression. Further effective constituent studies resulted in the isolation and identification of 14 active compounds from the ADO extracts, including a novel dimeric phenanthrene, diosopposin A. All 14 compounds exhibited potent inhibitory activities against α-glucosidase or PTP1B. Among these, 11 compounds demonstrated dual inhibitory effects against both α-glucosidase and PTP1B. This study sheds light on the hypoglycemic properties of ADO, providing support for its potential development as a functional food or adjunct medicine.

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山药地上部提取物及活性成分的降血糖作用
山药(Dioscorea opposita rhizoma)是一种广泛种植的药用和食用同源植物。然而,它的空中部分(ADO)经常被忽视,因为缺乏关于其食用或药用特性的清晰度。在本研究中,我们发现ADO提取物显著降低T2DM小鼠的空腹血糖水平,增加体重,改善口服糖耐量和肝脏形态。此外,ADO提取物显著降低T2DM小鼠血清TC、TG、LDL和MDA水平,提高HDL和SOD水平。因此,ADO提取物具有降血糖和降血脂的作用。其潜在机制可能与上调PI3K/Akt信号通路和抑制PTP1B表达有关。进一步的有效成分研究结果表明,从ADO提取物中分离并鉴定出14种活性化合物,包括一种新的二聚体菲,薯蓣皂苷a。所有14种化合物都对α-葡萄糖苷酶或PTP1B具有有效的抑制活性。其中11种化合物对α-葡萄糖苷酶和PTP1B均有双重抑制作用。本研究揭示了ADO的降糖特性,为其作为功能性食品或辅助药物的潜在发展提供了支持。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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