In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea

α-Glucosidase plays a central role in modulating postprandial hyperglycemia, which breaks down α-1,4-glucosidic linkages of disaccharides, resulting in simpler sugars. A previous study reported the established α-glucosidase inhibitors and their effects on delaying the expeditious generation of blood glucose after food uptake [21].

In the present study, the crude water extract of Qingzhuan tea was divided into five fractions by polarity and the α-glucosidase inhibitory activities of these fractions were detected using pNPG as the reaction substrate. As shown in Table 1, the crude water extract of Qingzhuan tea exerted an obvious inhibitory effect on α-glucosidase, with an IC₅₀ value of 2.47 mg/mL. A previous in vivo study [22] indicated the hypoglycemic effect of dark tea for diabetic mice. In our experiment, no α-glucosidase inhibition was observed in the chloroform fraction of Qingzhuan tea, but the ethyl acetate, n-butanol, sediment and residual aqua fractions exhibited a dose-dependent inhibitory effect on α-glucosidase activity. The IC₅₀ values of the four fractions ranged from 0.26 to 5.24 mg/mL, and followed the sequence of residual aqua fraction (5.24 mg/mL) > sediment fraction (3.02 mg/mL) > n-butanol fraction (2.94 mg/mL) > ethyl acetate fraction (0.26 mg/mL), indicating that the ethyl acetate fraction had the greatest inhibitory activity. Meanwhile, apart from the residual aqua fraction, the sediment, n-butanol and ethyl acetate fractions could exhibit significantly more potent inhibitory effects than acarbose (an effective inhibitor of α-glucosidase with the IC₅₀ value of 4.64 mg/mL, p < 0.01), suggesting Qingzhuan tea extracts could be potential α-glucosidase inhibitors.

In order to clarify the inhibitory mechanism of α-glucosidase activity, the basic active components in Qingzhuan tea extracts were determined (Table 2). The crude water extract contained 18.25 % polyphenols and 26.83 % tea-pigments (including theaflavins, thearubigins and theabrownins), 14.74 % carbohydrates, and 5.82 % caffeine. Due to the special pile-fermenting process, Qingzhuan tea had a high content of tea-pigments, especially thearubigins and theabrownins. Among the five fractions, the ethyl acetate fraction had the highest total polyphenols (62.72 %) and theaflavins (1.70 %), and the second highest amount of total thearubigins (24.21 %). Caffeine was the dominant active compound (70.55 %) in the chloroform fraction. The n-butanol fraction contained a certain amount of polyphenols (31.09 %), carbohydrates (15.56 %), thearubigins (28.00 %), and theabrownins (24.82 %). For the sediment fraction, 16.65 % carbohydrates, 9.16 % polyphenols, and 27.18 % theabrownins were obtained. The residual aqua fraction almost had the same components as the crude water extract.

All the aforementioned results indicated that the ethyl acetate fraction had the highest inhibitory effect on α-glucosidase, and the highest contents of total polyphenols and theaflavins. Correlation analysis between the levels of total polyphenols, theaflavins and IC₅₀ values in ethyl acetate, n-butanol, sediment and residual aqua fractions showed that both polyphenols and theaflavins were tightly correlated with α-glucosidase inhibitory activities (R ²  = −0.884 and −0.878, respectively), suggesting that α-glucosidase inhibitory activity was likely attributed to the synergistic interaction of polyphenols and theaflavins in the Qingzhuan tea extracts. It has been reported that plant phenolic compounds could inhibit α-glucosidase effectively [23]. Different teas (green, oolong and black teas) showed different α-glucosidase inhibitory profiles, which was associated with their major polyphenol contents [24]. Theaflavin was reported to have α-glucosidase inhibitory activity in the following order: theaflavin-3-O-gallate > theaflavin −3,3′-di-O-Gal > theaflavin −3′-O-Gal > theaflavin [25]. It seems that the presences of hydroxyl group and gallate group were closely associated with α-glucosidase inhibitory effects.

Polysaccharides have also been reported to have hypoglycemic activities, partly due to their α-glucosidase or α-amylase inhibitory activity [26, 27]. The present work also showed that the sediment fraction containing a substantial portion of polysaccharides exerted an ability to inhibit α-glucosidase. A similar result was observed that polysaccharides obtained from leaves and flowers of Camellia sinensis by different extraction methods have been reported to have α-glucosidase and α-amylase inhibitory activities [28].

The chemical components change greatly due to the special manufacturing process of Qingzhuan tea. For instance, catechins, the predominant polyphenols in tea, accounted for 70–80 % of total polyphenols [29] and could be oxidized and polymerized to generate theaflavins, thearubigins, theabrownins and even unidentified polyphenols polymers under fungal, damp and hot conditions during postfermentation [30]. Theabrownins were responsible for the characteristic color of Qingzhuan tea and were enriched in the sediment, n-butanol and residual aqua fractions. Although the chemical composition of theabrownins is still unknown, some biological activities have been demonstrated, such as serum lipid-lowering effect, antioxidant property and nitric oxide scavenging ability [31, 32]. It is possible that theabrownins also contribute to the α-glucosidase inhibition, which needs further research. Thearubigins have been reported to have α-glucosidase inhibitory activity, while the inhibitory effect was weaker than catechins and theaflavins [33]. Under the present isolation conditions, the n-butanol fraction had the highest thearubigins, which might also contribute to the α-glucosidase inhibitory activity.

The aforementioned results showed the ethyl acetate fraction had the greatest inhibitory effect on α-glucosidase activity in vitro, and thus it was further separated into eight subfractions on a Sephadex LH-20 column with different mixtures of methanol or acetone with water or water alone as mobile phase. The inhibitory effects of those subfractions on α-glucosidase were investigated, and their IC₅₀ values were listed in Table 3. All subfractions showed α-glucosidase inhibition capabilities, and their IC₅₀ values followed the sequence of QEF1 (12.31 mg/mL) > QEF2 (7.57 mg/mL) > QEF3 (6.22 mg/mL) > QEF4 (5.39 mg/mL) > QEF5 (3.33 mg/mL) > QEF6 (1.61 mg/mL) > QEF7 (0.95 mg/mL) > QEF8 (0.066 mg/mL), indicating that the QEF8 had the greatest inhibitory activity. As shown in Table 3, there was significant difference in the α-glucosidase inhibitory activities among the eight subfractions compared to acarbose (p < 0.01). The IC₅₀ values of QEF5, QEF6, QEF7 and QEF8 were significantly lower than that of acarbose, especially QEF8, with IC₅₀ value being 70-fold lower than that of acarbose and 4-fold lower than that of the ethyl acetate fraction.

The inhibitory mechanisms of QEF8 were further explored in this study. As shown in Fig. 1, the Lineweaver-Burk plots for various concentrations of QEF8 showed the same intersection on y-axis, indicating that the 1/V _max remained unchanged in the absence of the substrate. The QEF8 inhibited the enzymatic activity in a competitive manner. According to Michaelis-Menten equations, the value of the inhibition constant (K _i ) was 77.10 μg/mL (Table 4). Therefore, the mode of action of the inhibitory activity of QEF8 on α-glucosidase could be similar to that of acarbose. Acarbose has been shown in an animal study to be a competitive inhibitor of intestinal brush-border α-glucosidase enzymes through the acarviosine moiety binding with high affinity to the active centers of the proteins in this enzyme family [34].

The components in QEF8 were analyzed by HPLC-MS method (Fig. 2). EGCG (m/z 459.2) and ECG (m/z 443.1) were found to be the predominant active compounds in QEF8 (Table 5). To further confirm which components in QEF8 are the most effective as inhibitors, EGCG and ECG were tested on the inhibition of α-glucosidase. As shown in Figs. 3 and 4, EGCG showed greater inhibitory effect than ECG, with IC₅₀ values of 59 μmol/L (27.02 μg/mL) and 1626 μmol/L (719.29 μg/mL), respectively. Matsui et al. [25] investigated the α-glucosidase inhibitory activities of catechins (EC, ECG, EGC and EGCG) and found EGCG exhibited greater inhibitory activity of maltase than ECG in rat intestinal acetone powder. Kamiyama et al. [35] further compared the inhibitory activities of ten catechins toward maltase and sucrase in rat brush border membrane vesicles prepared freshly and obtained a similar result. Those results showed that galloylated catechins had higher α-glucosidase inhibitory activities than non-galloylated catechins. The galloy group bonding at the 3 position of catechins played an important role in the α-glucosidase inhibitory activity. Among galloylated catechins, the number of the hydroxyl group on the B ring was favorable to the inhibitory activity. Galloylated catechins also had higher inhibitory effects on α-amylase that was another important digestive enzyme, while catechol catechins (CG and ECG) were 2 times more inhibitory than pyrogallol catechins (GCG and EGCG) [36]. Intestinal glucose transporters were responsible for subsequent glucose uptake, and ECG was also more effective against intestinal glucose transport than EGCG [37, 38]. Xu et al. [39] assessed the contribution of seven catechins to the inhibition of carbohydrate digestive enzyme (α-glucosidase and α-amylase) and intestinal glucose transport, and found the inhibitory potency of seven catechins was ranked in a similar order. The inhibitory kinetics of catechins on α-glucosidase has been reported and still remain controversial. Li et al. [40] reported that both EGCG and ECG inhibited Saccharomyces cerevisiae α-glucosidase in non-competitive manners. While the mode of rat intestinal α-glucosidase of EGCG was a mix-competitive manner and the K _i value was 87.8 μg/mL in the study of Xu et al. [39].

Tea has been associated with reducing the risk of diabetes, while the ability of various teas on antidiabetic effects was different. Koh et al. [41] investigated the ability of different teas (green, oolong and black teas) in inhibiting α-glucosidase and α-amylase, and found black tea was most potent in inhibiting α-glucosidase and α-amylase. Theaflavins in black tea were associated with their potent inhibitory effects, and catechins were weaker enzyme inhibitors in contrast to theaflavins. In the study of Yang et al. [24], the inhibitory effect of oolong tea extract was significantly higher than that of green tea and black tea extracts. The difference might be due to different sources of tea, which correlated to their major polyphenol content (theaflavins and catechins). Gomes et al. [42] revealed that black tea extract was more effective in reducing the blood glucose concentration in streptozotocin-induced diabetic rats comparing with green tea extract, while green tea extract was more effective in preventive. Tang et al. [43] performed the comparison between green tea extract and black tea extract in a type II diabetic mouse model, suggesting that different tea extracts might exert hypoglycaemic effects through different pathways. Qingzhuan tea, as a post-fermentation tea, might reduce blood glucose in a different way. Our previous investigation showed that Qingzhuan tea was more effective than green tea in losing weight, decreasing serum lipids, antioxidation and protecting liver cells of hypolipidemic rats [14]. Cheng et al. [15] tried to identify bioactive components from Qingzhuan tea by successively isolating the water extract and found QEF8 was the most active subfraction based on the in vitro antioxidant and α-amylase inhibitory activity, which is consistent with the present results. HPLC chromatographic separation of QEF8 revealed that almost half of the subfraction was catechins. It can concluded that catechins were an important factor in contributing to the antioxidant and digestive enzymes inhibitory activity of Qingzhuan tea. While during the process of Qingzhuan tea, the post-fermentation stage process decreased the contents of catechins and formed some novel catechins derivatives. These unidentified derivatives probably contributed to the anti-hyperglycemic potential, which still requires further research.