Food Science and Biotechnology

, Volume 25, Issue 1, pp 229–239 | Cite as

Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum

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Abstract

Bioactivity-guided fractionation of methanol extracts from leaves of Piper auritum produced four triterpenoid saponin compounds 1-4. Structures were established based on interpretation of mass spectrometry (MS), nuclear magnetic resonance (NMR) data. 21-(p-methoxycinnamoyl)-olean-12-ene-28oic cid-3-O-α-L-arabinopyranosyl-(1→2)-β-D-glucopyranoside (1) and olean-12-ene-28 methyl ester-3-O-α-L-arabinofuranosyl-(1→2)-β-D-glucopyranoside (2) were orally administered to diabetic mice at dosage of 10 mg/kg of body weight per day for 30 days and resultant biochemical parameters were studied. Both compounds significantly (p<0.05) decreased serum glucose, total cholesterol, and triglyceride levels, compared with controls. Low density lipoprotein and high density lipoprotein cholesterol levels were ameliorated. The effects of lipid peroxidation and oxidative stress in the liver, pancreas, and kidney were reversed, with reductions insulin resistance and stimulation of insulin production. β-Glucosidase activities were studied in vitro. Compounds 1 and 2 can be used to improve glucose and lipid metabolism and to reduce the imbalance between generation of reactive oxygen species and scavenging enzyme activities for prevention of diabetic complications.

Keywords

Piper auritum triterpenoids antidiabetic hyperlipidaemia hypoglycaemic 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  1. 1.Laboratorio de Investigación de Productos Naturales, Escuela Superior de Ingenieria Quimica e Industrias extractivas, Instituto Politecnico Nacional. Av. Instituto Politécnico Nacional S/NUnidad Profesional Adolfo Lopez Mateos cpMexico CityMexico

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