本研究將收集自越南得樂省之二十六種中草藥進行α-葡萄糖
苷酶及α-澱粉酶抑制活性之分析。結果顯示大丁黃之甲醇萃取物
具有最高抑制活性。自此大丁黃萃取物分離出十一種具抑制活性之
化合物。其中三種(1，10，11)為新化合物，兩種為已知結構但新
發現具有α-澱粉酶抑制活性之化合物(13，21)，以及已知之酚類
化合物（2，9，16，17，18，19)。其中六種化合物（1，2，9，
13，16，17)具有與阿卡波糖這種糖尿病用藥不相上下之抑制活
性。此外自台灣土壤所篩選超過六百株細菌當中，類芽孢桿菌
TKU042 具有最佳α - 葡萄糖苷酶抑制活性。此菌發酵營養液
（nutrient broth）所得抑制活性高於阿卡波糖且具耐熱及酸鹼安
定性，小鼠降血糖試驗結果亦經證實。這些結果顯示，大丁黃及類
芽孢桿菌TKU042 發酵液具有應用於控制糖尿病及減肥之類保健食
品之潛力。

The present study was aimed at finding safe, natural and abundant source of α-glucosidase and α-amylase inhibitors (αGIs and αAIs). Twenty-six samples of medicinal plants were collected in the Dak Lak province of Vietnam and evaluated for αGIs and αAIs. Trunk bark extract from Euonymus laxiflorus Champ (ELC) was selected as the best source of these inhibitors. Eleven novel active compounds were successfully isolated from ELC. Five compounds (1, 10, 11, 13 and 21) were determined as new aAIs in which 3 inhibitors (1, 10 and 11) were identified as new compounds. Another 6 compounds (2, 9, 16, 17, 18, and 19) were confirmed as known phenolic compounds. Notably, 6 compounds (1, 2, 9, 13, 16 and 17) showed a potency of slightly higher or comparable inhibition to that of acarbose. Among more than 600 bacterial strains isolated from Taiwanese soils, Paenibacillus sp. TKU042 was selected as the best producer of aGIs. The supernatant of fermented nutrient broth (FNB) showed stronger inhibitory activities than acarbose. The FNB aGIs also showed high thermal and pH stability, and acceptable effect on reducing plasma glucose in mice. All of the results suggest that ELC and FNB could have potential use for type 2 diabetes and obesity treatments or health foods development.

Introduction 1
Diabetes mellitus (DM) 1
Indigenous medicinal plants in Central Higland of Vietnam, potential sources of
natural bio-active compounds
1
Microbial fermentation, a potent and effective tool for production of natural
bioactive materials
3
Chapter 1. Screening and evaluation of α-glucosidase inhibitors from indigenous
medicinal plants in Dak Lak Province, Vietnam
8
1.1.Introduction 8
1.2. Results and Discussion 9
1.2.1. Screening and evaluation of α-glucosidase inhibition 9
1.2.2. Inhibitory activity of the ELC extract against α-glucosidase from S. cerevisiae 10
1.2.3. The pH and thermal stabilities of the ELC extract 12
1.2.4. Inhibitory activity of the ELC extract against some enzymes 13
1.2.5. The influence of reaction time on the inhibitory activity of the extract against
some enzymes
15
1.3. Experimental Section 15
1.3.1. Materials 15
1.3.2. Extraction method 16
1.3.3. Rat intestinal α-glucosidase inhibition screening assay 16
1.3.4. General α-glucosidase inhibition assay using α-glucosidase from S. cerevisiae
and B. stearothermophilus
16
1.3.5. α-amylase assay 17
1.3.6. Protease assay 17
1.3.7. Cellulase assay 17
1.3.8. Stability of inhibitor measurement 18
1.3.9. Polyphenol measurement 18
1.3.10.Total sugar measurement 18
1.4. Conclusions 18
Chapter 2. Porcine pancreatic α–amylase inhibitors from Euonymus laxiflorus
Champ
21
2.1. Introduction 21
2.2. Results and Discussion 22
VI
2.2.1. Screening and evaluation of α-amylase inhibition 22
2.2.2. The pre-incubation time and dialyzing experiment 22
2.2.3. The thermal and pH stabilities of the ELC extract 24
2.2.4. Inhibitory activity of the ELC extract against some α-amylases 26
2.2.5. The influence of reaction time on the inhibitory activity of the extract against
some α-amylases
27
2.3. Experimental Section 28
2.3.1. Materials 28
2.3.2. Extraction method 28
2.3.3. Assay of α–amylase inhibitory activity (general assay) 29
2.3.4. Optimal pre–incubation time 29
2.3.5. Stability of inhibitor measurement 29
2.3.6. Statistics 30
2.4. Conclusions 30
Chapter 3. Isolation and identification of novel α-amylase inhibitors from
Euonymus laxiflorus Champ
32
3.1. Introduction 32
3.2. Results and Discussion 33
3.2.1. Isolation and purification of active compounds 33
3.2.1.1. Activity of factions after fractionating by Diaion open column 33
3.2.1.2. Activity of sub-factions after sub-fractionating by ODS open column 33
3.2.2. Primary evalution of aAI (%) of isolated compounds and identification of active
compounds
37
3.2.3. Inhibitory activity comparison of isolated aAIs and some relationships between
chemical structures and bioactivity
41
3.3. Experimental 42
3.3.1 Materials 42
3.3.2 Biological activities and total phenolic acid assays 42
3.3.3 General process of active compounds isolation 42
3.3.4. The HPLC analysis of ELC, ELC3 and Poly Condensed tannin 43
3.4. Conclusions 43
Chapter 4. Biosynthesis of α-glucosidase Inhibitors by a newly isolated
bacterium, Paenibacillus sp. TKU042 and its effect on reducing plasma glucose
in a mouse model
47
4.1. Introduction 47
4.2. Results and discussion 47
VII
4.2.1. Isolation, screening, and identification of strain TKU042 48
4.2.2. Effects of the C/N (Carbon/Nitrogen) source on aGIs production 49
4.2.3. Optimization of culture condition 50
4.2.4. Specific αGI activity and antioxidant activity of FNB 51
4.2.5. Confirmation that aGIs contained in FNB were produced during NB
fermentation
53
4.2.6. The thermal and pH stabilities of FNB aGIs 53
4.2.7. The effects of FNB on reducing plasma glucose in the mouse model 54
4.3. Materials and methods 56
4.3.1. Materials 56
4.3.2. Measurement of rat α-glucosidase inhibition 56
4.3.3. DPPH radical scavenging activity assay 57
4.3.4. Isolation and screening of aGI-producing strains 57
4.3.5. Optimization of culture conditions for synthesis of aGIs 57
4.3.6. Measurement of inhibitor stability 58
4.3.7. Experimental animal protocol 58
4.4. Conclusions 58
Appendix
Appendix 1: List of publications during PhD program (2014-2017) 62
Appendix 2: Figure 1. Eunonymus laxiflorus Champ
Figure 2. αAIs isolated from Eunonymus laxiflorus Champ
63
Appendix 3: NMR spectrums of Compound 1 64
Appendix 4: NMR spectrums of Compound 10 71
Appendix 5: NMR spectrums of Compound 11 78
VIII
List of tables
Introduction Page
Table 1. Alpha-glucosidase inhibitor and antioxidant conpounds/extracts
obtained by microbial convers
4
Chapter 1. Screening and evaluation of α-glucosidase inhibitors from indigenous
medicinal plants in Dak Lak Province, Vietnam
Table 1. The IC50 values of α-glucosidase inhibitory activities of some
Vietnamese medicinal plants
10
Table 2. Alpha-glucosidase inhibition, OD280nm, polyphenol and total sugar
concentration (μg) of the ELC extracta before and after dialysis
11
Table 3. IC50 values and maximum inhibitory activity of the ELC extract against
some enzymes
14
Chapter 2. Porcine pancreatic α–amylase inhibitors from Euonymus laxiflorus Champ
Table 1. The IC50 values of the porcine pancreatic α-amylase inhibitory activity
of some Vietnamese medicinal plants
23
Table 2. Porcine pancreatic α-amylase and rat α-glucosidase inhibition by the
ELC extracta before and after dialysis
24
Table 3. The thermal stabilities of the ELC extract 25
Table 4. The IC50 and maximum inhibitory activity of the ELC extract against
some amylases
26
Chapter 3. Isolation and identification of a novel α-amylase inhibitors from Euonymus
laxiflorus Champ
Table 1. Alpha-amylase inhibitory activity of ELC and its fractions 34
Table 2. Alpha-amylase inhibitory activity of ELC2, ELC3 and their subfractions
35
Table 3. Alpha-amylase inhibitory activity of isolated aAIs 42
Chapter 4. Biosynthesis of α-Glucosidase Inhibitors by a Newly Isolated Bacterium,
Paenibacillus sp. TKU042 and Its Effect on Reducing Plasma Glucose in a Mouse
Model
Table 1. Comparison of culture conditions before and after optimization 51
Table 2. Specific inhibitory activity of FNB and acarbose against enzymes. 52
IX
List of figures
Introduction Page
Figure 1. The oral a-glucosidase inhibitors currently in clinical use
for the treatment of diabetes mellitus.
2
Chapter 1. Screening and evaluation of α-glucosidase inhibitors from indigenous
medicinal plants in Dak Lak Province, Vietnam
Figure 1. Alpha-glucosidase inhibition activity of the ELC extract 11
Figure 2. pH stability of the ELC extract 12
Figure 3. The thermal stability of ELC extract. 13
Figure 4. Inhibitory activity (%) of the ELC extract against some enzymes 14
Figure 5. The influence of reaction time on the inhibitory activity of the extract
against some enzymes
15
Chapter 2. Porcine pancreatic α–amylase inhibitors from Euonymus laxiflorus Champ
Figure 1. The pre-incubation time experimental results 24
Figure 2. The pH stability of the ELC extract 26
Figure 3. The inhibitory activity (%) of the ELC extract against some α-amylases 27
Figure 4. The influence of reaction time on the inhibitory activity of the ELC
extract against some α-amylases
28
Chapter 3. Isolation and identification of a novel α-amylase inhibitors from Euonymus
laxiflorus Champ
Figure 1. The isolation chart of active compounds from ELC extract 36
Figure 2. Evalution of aAI (%) of the isolated compounds 37
Figure 3. Chemical structures of isolated inhibitors from ELC extract (A), Key
correlations of HMBC and COSY of 3 new compounds (B)
39
Figure 4. HPLC finger print (A) and 13C NMR spectrum (B) of PCT-ELC.3.1-d 40
Chapter 4. Biosynthesis of α-Glucosidase Inhibitors by a Newly Isolated Bacterium,
Paenibacillus sp. TKU042 and Its Effect on Reducing Plasma Glucose in a Mouse
Model
Figure 1. Screening C/N sources for fermentation 49
Figure 2. The effects of some parameters on aGIs production 50
Figure 3. The HPLC finger prints of unfermented and fermented NB 53
Figure 4. Thermal and pH stability of FNB 54
Figure 5. Effects of FNB and acarbose, alone or in combination, on the increase
in plasma glucose levels following oral sucrose loading in ICR mice.
55

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