Acarviosine-simmondsin, a novel compound obtained from acarviosine-glucose and simmondsin by thermus maltogenic amylase and its in vivo effect on food intake and hyperglycemia

Jin Sook Baek, Hye Young Kim, Thomas P. Abbott, Tae Wha Moon, Soo Bok Lee, Cheon Seok Park, Kwan Hwa Park

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Simmondsin was modified with acarviosine-glucose using the transglycosylation activity of Thermus maltogenic amylase to synthesize a novel compound with both antiobesity and hypoglycemic activity. The LC/MS and 13C NMR analyses confirmed that the structure of the major transglycosylation product was acarviosine-simmondsin (Acv-simmondsin), in which acarviosine was attached to the glucose moiety of simmondsin by an α-(1,6)-glycosidic linkage. It was found that Acv-simmondsin was a potent competitive inhibitor of α-glucosidase with the Ki value of 0.69 μM and a mixed type inhibitor of α-amylase with the Ki and KI of 20.78 μM and 26.31 μM, respectively. The administration of Acv-simmondsin (0.1 g/100 g diet/day) to mice for 5 days significantly reduced food intake by 35%, compared to 25% with simmondsin in control obese mice. Acv-simmondsin (50 mg/kg BW) suppressed the postprandial blood glucose response to sucrose (1 g/kg BW) by 74%, compared to 71% with acarbose, in normal rats.

Original languageEnglish
Pages (from-to)532-539
Number of pages8
JournalBioscience, Biotechnology and Biochemistry
Volume67
Issue number3
DOIs
Publication statusPublished - 2003 Jan 1

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Fingerprint Dive into the research topics of 'Acarviosine-simmondsin, a novel compound obtained from acarviosine-glucose and simmondsin by thermus maltogenic amylase and its in vivo effect on food intake and hyperglycemia'. Together they form a unique fingerprint.

  • Cite this