Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx
Background<p>Peanut oil is recognized for its mild flavor, high phytochemical content, medicinal potential, and other health advantages.</p>Objective<p>This study, for the first time, evaluates the antidiabetic potential of peanut oil, known for its high phytochemical content and m...
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2025
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| _version_ | 1852016000033095680 |
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| author | Djamila Benouchenne (19939878) |
| author2 | Hanène Djeghim (4858474) Ouided Benslama (22381753) Huda Alsaeedi (19931577) David Cornu (304850) Mikhael Bechelany (1843855) Ahmed Barhoum (1678762) |
| author2_role | author author author author author author |
| author_facet | Djamila Benouchenne (19939878) Hanène Djeghim (4858474) Ouided Benslama (22381753) Huda Alsaeedi (19931577) David Cornu (304850) Mikhael Bechelany (1843855) Ahmed Barhoum (1678762) |
| author_role | author |
| dc.creator.none.fl_str_mv | Djamila Benouchenne (19939878) Hanène Djeghim (4858474) Ouided Benslama (22381753) Huda Alsaeedi (19931577) David Cornu (304850) Mikhael Bechelany (1843855) Ahmed Barhoum (1678762) |
| dc.date.none.fl_str_mv | 2025-10-07T04:11:53Z |
| dc.identifier.none.fl_str_mv | 10.3389/fnut.2025.1592468.s001 |
| dc.relation.none.fl_str_mv | https://figshare.com/articles/dataset/Table_1_Article_antidiabetic_potential_of_peanut_oil_inhibiting_-amylase_and_-glucosidase_using_identified_phytochemicals_through_in_vitro_and_in_silico_studies_docx/30292480 |
| dc.rights.none.fl_str_mv | CC BY 4.0 info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Clinical and Sports Nutrition α-amylase inhibition α-glucosidase inhibition peanut oil bioactivity antidiabetic therapy molecular docking simulation in vitro analysis |
| dc.title.none.fl_str_mv | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx |
| dc.type.none.fl_str_mv | Dataset info:eu-repo/semantics/publishedVersion dataset |
| description | Background<p>Peanut oil is recognized for its mild flavor, high phytochemical content, medicinal potential, and other health advantages.</p>Objective<p>This study, for the first time, evaluates the antidiabetic potential of peanut oil, known for its high phytochemical content and medicinal properties.</p>Methods<p>The oil, collected from the El Oued region of Algeria, was extracted using the Soxhlet technique with n-hexane as the solvent. The obtained oil was subjected to gas chromatography–mass spectrometry (GC/MS) analysis. The antidiabetic effect in vitro was examined by inhibiting α-amylase and α-glucosidase enzymes. The molecular docking was performed using Molecular Operating Environment (MOE) software to assess the inhibitory potential of 20 identified phytochemical compounds against α-amylase (PDB ID: 2QV4) and α-glucosidase (PDB ID: 5NN8).</p>Results<p>The oil is showing an inhibitory activity against α-amylase and α-glucosidase. Twenty fatty acid compounds representing 99.9% of the oil content were classified by gas chromatography–mass spectrometry (GC/MS) analysis into saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). Peanut oil demonstrated significant α-amylase inhibitory activity with an IC<sub>50</sub> value of 228.23 ± 5.68 μg/mL, surpassing the standard inhibitor, acarbose, which had an IC<sub>50</sub> of 3650.93 ± 10.70 μg/mL. Conversely, the α-glucosidase inhibition by peanut oil was less pronounced, with an IC<sub>50</sub> value exceeding 1,000 μg/mL. Acarbose exhibited a much stronger effect with an IC<sub>50</sub> of 405.77 ± 34.83 μg/mL. The molecular docking outcomes stated that stearic acid had a binding energy of −7.5729 kcal/mol and formed hydrogen bonds with residues like Gly164, Asn105, and Ala106, along with hydrophobic interactions with His201, Leu162, Tyr62, Leu165, and Trp59 in α-amylase inhibitory while in α-glusosidase inhibitory apt, the data revealed that compounds such as oxiraneoctanoic acid, 3-octyl, exhibited a favorable binding energy of −6.5120 kcal/mol and formed hydrogen bonds with key residues His674 and Asp616.</p>Conclusion<p>These findings suggest that while peanut oil holds promise as a natural α-amylase inhibitor, its effect on α-glucosidase is relatively modest compared to the synthetic standard. Further research is recommended to explore the potential synergistic effects of peanut oil’s components for enhanced enzyme inhibition.</p> |
| eu_rights_str_mv | openAccess |
| id | Manara_cade08f405460e644b87c8e1c19d1c6f |
| identifier_str_mv | 10.3389/fnut.2025.1592468.s001 |
| network_acronym_str | Manara |
| network_name_str | ManaraRepo |
| oai_identifier_str | oai:figshare.com:article/30292480 |
| publishDate | 2025 |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | CC BY 4.0 |
| spelling | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docxDjamila Benouchenne (19939878)Hanène Djeghim (4858474)Ouided Benslama (22381753)Huda Alsaeedi (19931577)David Cornu (304850)Mikhael Bechelany (1843855)Ahmed Barhoum (1678762)Clinical and Sports Nutritionα-amylase inhibitionα-glucosidase inhibitionpeanut oil bioactivityantidiabetic therapymolecular docking simulationin vitro analysisBackground<p>Peanut oil is recognized for its mild flavor, high phytochemical content, medicinal potential, and other health advantages.</p>Objective<p>This study, for the first time, evaluates the antidiabetic potential of peanut oil, known for its high phytochemical content and medicinal properties.</p>Methods<p>The oil, collected from the El Oued region of Algeria, was extracted using the Soxhlet technique with n-hexane as the solvent. The obtained oil was subjected to gas chromatography–mass spectrometry (GC/MS) analysis. The antidiabetic effect in vitro was examined by inhibiting α-amylase and α-glucosidase enzymes. The molecular docking was performed using Molecular Operating Environment (MOE) software to assess the inhibitory potential of 20 identified phytochemical compounds against α-amylase (PDB ID: 2QV4) and α-glucosidase (PDB ID: 5NN8).</p>Results<p>The oil is showing an inhibitory activity against α-amylase and α-glucosidase. Twenty fatty acid compounds representing 99.9% of the oil content were classified by gas chromatography–mass spectrometry (GC/MS) analysis into saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). Peanut oil demonstrated significant α-amylase inhibitory activity with an IC<sub>50</sub> value of 228.23 ± 5.68 μg/mL, surpassing the standard inhibitor, acarbose, which had an IC<sub>50</sub> of 3650.93 ± 10.70 μg/mL. Conversely, the α-glucosidase inhibition by peanut oil was less pronounced, with an IC<sub>50</sub> value exceeding 1,000 μg/mL. Acarbose exhibited a much stronger effect with an IC<sub>50</sub> of 405.77 ± 34.83 μg/mL. The molecular docking outcomes stated that stearic acid had a binding energy of −7.5729 kcal/mol and formed hydrogen bonds with residues like Gly164, Asn105, and Ala106, along with hydrophobic interactions with His201, Leu162, Tyr62, Leu165, and Trp59 in α-amylase inhibitory while in α-glusosidase inhibitory apt, the data revealed that compounds such as oxiraneoctanoic acid, 3-octyl, exhibited a favorable binding energy of −6.5120 kcal/mol and formed hydrogen bonds with key residues His674 and Asp616.</p>Conclusion<p>These findings suggest that while peanut oil holds promise as a natural α-amylase inhibitor, its effect on α-glucosidase is relatively modest compared to the synthetic standard. Further research is recommended to explore the potential synergistic effects of peanut oil’s components for enhanced enzyme inhibition.</p>2025-10-07T04:11:53ZDatasetinfo:eu-repo/semantics/publishedVersiondataset10.3389/fnut.2025.1592468.s001https://figshare.com/articles/dataset/Table_1_Article_antidiabetic_potential_of_peanut_oil_inhibiting_-amylase_and_-glucosidase_using_identified_phytochemicals_through_in_vitro_and_in_silico_studies_docx/30292480CC BY 4.0info:eu-repo/semantics/openAccessoai:figshare.com:article/302924802025-10-07T04:11:53Z |
| spellingShingle | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx Djamila Benouchenne (19939878) Clinical and Sports Nutrition α-amylase inhibition α-glucosidase inhibition peanut oil bioactivity antidiabetic therapy molecular docking simulation in vitro analysis |
| status_str | publishedVersion |
| title | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx |
| title_full | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx |
| title_fullStr | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx |
| title_full_unstemmed | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx |
| title_short | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx |
| title_sort | Table 1_Article antidiabetic potential of peanut oil: inhibiting α-amylase and α-glucosidase using identified phytochemicals through in vitro and in silico studies.docx |
| topic | Clinical and Sports Nutrition α-amylase inhibition α-glucosidase inhibition peanut oil bioactivity antidiabetic therapy molecular docking simulation in vitro analysis |