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Isolation and identification of terpenoids from chicory roots and their inhibitory activities against yeast α-glucosidase
- Fan, Hang, Chen, Jian, Lv, Han, Ao, Xiancan, Wu, Yuexian, Ren, Bingru, Li, Weilin
- European food research & technology 2017 v.243 no.6 pp. 1009-1017
- Cichorium intybus, alpha-glucosidase, chemical structure, chicory, glycemic effect, inhibitory concentration 50, roots, sesquiterpenoids, traditional medicine, yeasts, China, Europe, North America
- Chicory (Cichorium intybus L.var. sativum L., Asteraceae) is a multipurpose plant cultivated as vegetable and coffee substitute in Europe and North America, also as folk medicine in China. The extracts from chicory roots showed significant effect on inhibition against α-glucosidase. By a bioassay-guided approach, the chemical fraction with high α-glucosidase inhibition was found and its chemical profile was tentatively described by UPLC-Q-TOF/MS to include 28 compounds. Further chemical isolation yielded six compounds, their chemical structures were elucidated as 11β-13-dihydrolactucin (1), lactucin (2), 8-deoxylactucin (3), jacquinelin (4), 11β,13-dihydrolactucopicrin (5) and lactucopicrin (6), and among them, the compound 4 showed the strongest inhibitory activity against yeast α-glucosidase with IC₅₀ value of 4.180 μM. The present results suggest that chicory roots can eventually exhibit anti-diabetic effect and the sesquiterpenes may be responsible for the activity.