Identification of Hypoglycemic Components in Cinnamon Using Cell-based Insulin Resistance and Enzyme Inhibition Models and Mass Spectrometry Analysis
DAI Yali
KAN Qixin
YANg Zhiying
LIANG Ziqi
LIN Qianru
ZHAO Lichao
CAO Yong
Abstract:Four different extracts of cinnamon powder were prepared using the solvents water,anhydrous ethanol,petroleum ether,and ethyl acetate.A model of insulin resistance was established using 3T3-L1 preadipocytes to evaluate the hypoglycemic effects of different solvent extracts.Next,α-amylase and α-glucosidase inhibition assays were performed to track and isolate the hypoglycemic components in the extracts.Thereafter,these components were identified.CCK-8 cell viability results showed that all four solvent extracts exhibited low cytotoxicity toward 3T3-L1 cells at concentrations below 100 μg/mL.In addition,the ethyl acetate extract demonstrated good hypoglycemic activity at concentrations of 10,20,and 50 μg/mL.In contrast,the ethyl acetate extract was less effective at α-glucosidase inhibition than the water extract,but displayed the highest α-amylase inhibitory activity.Based on these observations and our cell-based experiment results,the cinnamon extract in ethyl acetate was selected for further isolation.The F5 fraction obtained by silica gel column chromatography exhibited strong hypoglycemic effects,and the α-amylase and α-glucosidase inhibition rates were 66.08%and 98.21%,respectively.According to mass spectrometry analysis,the main constituents of the F5 fraction were trans-cinnamaldehyde and 4-methoxycinnamaldehyde,with relative molecular weights of 132.06 and 162.07,respectively.Trans-cinnamaldehyde and cinnamaldehyde exhibited specific hypoglycemic activities.These findings can serve as a valuable resource for further development and utilization of cinnamon as a hypoglycemic dietary supplement.
Keywords:cinnamon3T3-L1 preadipocyteshypoglycemicα-amylaseα-glucosidaseseparation and purification
Publication Date:2025-06-20
Online Publishing Date:2025-08-15(First online date of this platform, not the publication date of the document)
Pages:10( 109-118 )
Modern Food Science & Technology

Modern Food Science & Technology

ISTICPKU
ISSN:1673-9078
Year, Vol.(Issue):2025,41(6)