NDLI: Isolation and identification of terpenoids from chicory roots and their inhibitory activities against yeast α-glucosidase

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Isolation and identification of terpenoids from chicory roots and their inhibitory activities against yeast α-glucosidase

Content Provider	Springer Nature Link
Author	Fan, Hang Chen, Jian Lv, Han Ao, Xiancan Wu, Yuexian Ren, Bingru Li, Weilin
Copyright Year	2016
Abstract	Chicory (Cichorium intybus L.var. sativum L., Asteraceae) is a multipurpose plant cultivated as vegetable and coffee substitute in Europe and North America, also as folk medicine in China. The extracts from chicory roots showed significant effect on inhibition against α-glucosidase. By a bioassay-guided approach, the chemical fraction with high α-glucosidase inhibition was found and its chemical profile was tentatively described by UPLC-Q-TOF/MS to include 28 compounds. Further chemical isolation yielded six compounds, their chemical structures were elucidated as 11β-13-dihydrolactucin (1), lactucin (2), 8-deoxylactucin (3), jacquinelin (4), 11β,13-dihydrolactucopicrin (5) and lactucopicrin (6), and among them, the compound 4 showed the strongest inhibitory activity against yeast α-glucosidase with IC50 value of 4.180 μM. The present results suggest that chicory roots can eventually exhibit anti-diabetic effect and the sesquiterpenes may be responsible for the activity.
Starting Page	1009
Ending Page	1017
Page Count	9
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	243
Issue Number	6
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-11-10
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chicory (Cichorium intybus L. var. sativum L.) α-Glucosidase inhibition Sesquiterpene Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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Isolation and identification of terpenoids from chicory roots and their inhibitory activities against yeast α-glucosidase