Suppressive Effect of a Hot Water Extract of Adzuki Beans (<i>Vigna angularis</i>) on Hyperglycemia after Sucrose Loading in Mice and Diabetic Rats
Tomohiro Itoh, Nobuyuki Kita, Yuko Kurokawa, Misato Kobayashi, Fumihiko Horio, Yukio Furuichi
Bioscience Biotechnology and Biochemistry
Abstract
A hot water extract obtained by boiling adzuki beans (Vigna angularis) to produce bean paste for Japanese cake showed inhibitory activity against alpha-glucosidase, alpha-amylase, maltase, sucrase, and isomaltase after HP-20 column chromatography. The IC(50) values for each hydrolylase were 0.78 mg/ml (alpha-amylase), 2.45 mg/ml (maltase), 5.37 mg/ml (sucrase), and 1.75 mg/ml (isomaltase). The active fraction showed potential hypoglycemic activity in both normal mice and streptozotocin (STZ)-induced diabetic rats after an oral administration of sucrose, but did not show any effect on the blood glucose concentration after glucose administration, suggesting that the active fraction suppressed the postprandial blood glucose level by inhibiting alpha-glucosidase and alpha-amylase, irrespective of the endogenous blood insulin level.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
hot water extract of adzuki beans shows hypoglycemic activity
“The active fraction showed potential hypoglycemic activity in both normal mice and streptozotocin (STZ)-induced diabetic rats after an oral administration of sucrose, but did not show any effect on th...”
hot water extract of adzuki beans inhibits alpha-glucosidase, alpha-amylase, maltase, sucrase, isomaltase
“A hot water extract obtained by boiling adzuki beans (Vigna angularis) to produce bean paste for Japanese cake showed inhibitory activity against alpha-glucosidase, alpha-amylase, maltase, sucrase, an...”