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D-glucose-conjugated thioureas containing 2-aminopyrimidine as potential multitarget inhibitors for type 2 diabetes mellitus: Synthesis and biological activity study.
Comput Biol Med
January 2025
Faculty of Chemistry, University of Science (Vietnam National University, Hanoi), 19 Le Thanh Tong, Hoan Kiem, Ha Noi, Viet Nam; VNU University of Education, Vietnam National University, Hanoi, 144 Xuan Thuy, Cau Giay, Ha Noi, Viet Nam.
α-d-Glucose-conjugated thioureas 8a-w of substituted 4,6-diaryl-2-aminopyrimindines were designed, synthesized, and screened for their antidiabetic inhibitory activity. The thioureas with the strongest potential inhibitory activity included 8f (IC = 11.32 ± 0.
View Article and Find Full Text PDFTargeting Transcriptional Regulators Affecting Acarbose Biosynthesis in sp. SE50/110 Using CRISPRi Silencing.
Microorganisms
December 2024
Microbial Genomics and Biotechnology, Center for Biotechnology, Bielefeld University, 33615 Bielefeld, Germany.
Acarbose, a pseudo-tetrasaccharide produced by sp. SE50/110, is an α-glucosidase inhibitor and is used as a medication to treat type 2 diabetes. While the biosynthesis of acarbose has been elucidated, little is known about its regulation.
View Article and Find Full Text PDFInvestigating the hydrolysis of complex carbohydrates with salivary α-amylase.
Food Res Int
February 2025
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address:
Currently, little is known about how complex carbohydrates (maltodextrins) with varying degrees of polymerisation (DP) and molecular branching interact with α-amylase in human saliva and the associated amounts and structures of generated reducing sugars. Therefore, this study aimed to investigate salivary α-amylase and the subsequent reducing sugars generated with complex carbohydrate stimuli. A secondary aim was to investigate reducing sugar generation and complex carbohydrate taste sensitivity.
View Article and Find Full Text PDFChanges in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07.
Food Res Int
February 2025
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457 PR China. Electronic address:
In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12 h during 72 h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.
View Article and Find Full Text PDFComparative analysis of LC-HRMS profiling, ATR FT-IR spectroscopy, antioxidant, anti-diabetic, and anti-tyrosinase activities of extracts from Cotoneaster frigidus Wall. Ex Lindl. "Cornubia" fruit.
Food Res Int
February 2025
Karadeniz Technical University, Faculty of Science, Department of Chemistry, Trabzon, Türkiye. Electronic address:
The antioxidant, total phenolic, flavonoid, and anthocyanidin properties of extracts prepared from Cotoneaster frigidus Wall. ex Lindl. "Cornubia" fruit were examined.
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