Inhibition of glycosidase by ursolic acid: in vitro, in vivo and in silico study

Abstract BACKGROUND Controlling the blood glucose level is an effective method to reduce type 2 diabetes and prevent diabetes‐related complications. Ursolic acid is a plant extract that can reduce postprandial hyperglycemia effectively. This study aimed to explore the inhibitory effect and interaction mechanism of ursolic acid against α‐amylase and α‐glucosidase. RESULTS In this study, the effect of ursolic acid on glycosidase was studied in vitro , in vivo , and in silico . The half‐maximal inhibitory concentration (IC 50 ) of ursolic acid on α‐amylase and α‐glucosidase was 0.482 ± 0.12 mg mL −1 and 0.213 ± 0.042 mg mL −1 , respectively. The results of enzymatic kinetics showed that ursolic acid inhibited α‐amylase and α‐glucosidase activity in a non‐competitive manner. The fluorescence spectrum showed that the combination of ursolic acid and glycosidase caused the intrinsic fluorescence quenching of glycosidase. The observation of starch granules revealed that the activity of α‐amylase was inhibited and the hydrolysis of starch granules was prevented in the presence of ursolic acid. Molecular docking results showed that ursolic acid bound to the inactive site of α‐amylase and α‐glucosidase through the formation of ursolic acid–glucosidase complex. Ursolic acid interacted with α‐amylase and α‐glucosidase mainly through hydrogen bonding. The postprandial hypoglycemic effect of ursolic acid in C57BL/6J mice showed that the high concentration of ursolic acid could quickly reduce postprandial blood glucose level. CONCLUSION Ursolic acid can be considered as a natural ingredient in functional foods to control postprandial blood glucose levels and prevent diabetes by delaying the digestion of starch in foods. © 2019 Society of Chemical Industry