Grasas y Aceites, Vol 67, No 3 (2016)

Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid


https://doi.org/10.3989/gya.1237153

J. M. Castellano
Instituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de Olavide, Spain

A. Guinda
Instituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de Olavide, Spain

L. Macías
Instituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de Olavide, Spain

J. M. Santos-Lozano
CIBER Physiopathology of Obesity and Nutrition (ciberobn). Instituto de Salud Carlos III - Department of Family Medicine. Primary Care Health District Seville. Primary Care Center San Pablo, Spain

J. Lapetra
CIBER Physiopathology of Obesity and Nutrition (ciberobn). Instituto de Salud Carlos III - Department of Family Medicine. Research Unit. Primary Care Health District Seville, Spain

M. Rada
Instituto de la Grasa. CSIC. Food and Health Department. Campus of University Pablo de Olavide, Spain

Abstract


This work investigates the role of oleanolic acid (OA), isolated from the olive (Olea europaea L.) leaf, as a radical scavenger and inhibitor of the hydrolyzing enzymes of dietary carbohydrates. New evidence is provided showing that OA may capture 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and peroxyl radicals, and also exert a strong and non -competitive inhibition of α-glucosidase (IC50 10.11 ± 0.30 μM). The kinetic and spectrometric analyses performed indicate that OA interacts with this enzyme inside a hydrophobic pocket, through an endothermic and non spontaneous process of a hydrophobic nature. These are two possible mechanisms by which OA may facilitate a better control of post-prandial hyperglycaemia and oxidative stress, so contributing to preserving insulin signalling. Obesity, insulin resistance and Type 2 Diabetes Mellitus are considered the first pandemics of the 21st century. In this sense, OA might be used in future preventive and therapeutic strategies, as an ingredient in new drugs and functional foods.

Keywords


Anti-diabetic activity; Antioxidant; α-glucosidase inhibitor; Olea europaea; Oleanolic acid

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