The inhibitory potential of Montmorency tart cherry on key enzymes relevant to type 2 diabetes and cardiovascular disease

Food Chemistry
Ara KirakosyanSteven F Bolling

Abstract

The inhibitory potential of Montmorency tart cherry on glycemia regulation and other enzymes relevant to inflammation were evaluated. Tart cherry has superior inhibitory potential against key enzymes associated with carbohydrate digestion linked to hypertension. In particular, α-amylase activity was significantly inhibited (IC50 = 3.46 ± 0.06 mg/ml), whereas we observed mild inhibition of α-glucosidase (IC50 = 11.64 ± 0.65 mg/ml). Angiotensin I-converting enzyme inhibition was also strong by about 89%. Tart cherry extract showed strong to moderate inhibitions of cyclooxygenase-1 (65%), lipoxygenase (64%), cyclooxygenase-2 (38%) and xanthine oxidase (26%), respectively. Anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, were strong inhibitors of α-amylase and α-glucosidase. Kaempferol showed relatively potent inhibition on COX and XO. It was revealed that some pairs of metabolites manifest positive or negative interactions against XO enzyme inhibition. Inhibition of all these enzymes provides a strong biochemical basis for management of type 2 diabetes and cardiovascular disease by controlling glucose absorption, reducing associated hypertension and inflammation.

Citations

Aug 20, 2020·Journal of Food Biochemistry·Rebecca Olajumoke OloniyoAderonke Ibironke Olagunju
Jun 18, 2019·Therapeutic Advances in Musculoskeletal Disease·Marcum W CollinsJasvinder A Singh
May 1, 2019·Current Developments in Nutrition·Keith R Martin, Katie M Coles
Oct 21, 2020·Critical Reviews in Food Science and Nutrition·Yang YangQing Zhou
Jan 29, 2019·Current Drug Discovery Technologies·Marco BonesiRosa Tundis
May 10, 2021·Bioorganic & Medicinal Chemistry·Liping LiDeihai Li
May 25, 2021·Critical Reviews in Food Science and Nutrition·José João Caires Serina, Paula Cristina Machado Ferreira Castilho

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