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Usage

Uses

Used in Pharmaceutical Industry:
Batatasin I is used as a bioactive compound for its potential antimicrobial properties. Its ability to suppress eicosanoids generation and degranulation in bone marrow-derived mast cells makes it a promising candidate for the development of new antimicrobial agents.
Used in Medical Research:
Batatasin I is used as a research tool for studying the mechanisms underlying eicosanoids generation and mast cell degranulation. This knowledge can contribute to the development of novel therapeutic strategies for various medical conditions, including allergies and inflammatory diseases.

InChI:InChI=1/C17H16O4/c1-19-12-6-11-5-4-10-7-15(20-2)14(18)9-13(10)17(11)16(8-12)21-3/h4-9,18H,1-3H3

Relevant academic research and scientific papers

Naturally occurring Batatasins and their derivatives as α-glucosidase inhibitors

Batatasins are endogenous plant hormones found in yams and other related plant species. These plants are widely consumed as botanical dietary supplements in many parts of the world. This study investigated the inhibitory effects and mechanisms of Batatasin I, III, IV, V against α-glucosidase regarding their antidiabetic activities. The results revealed that Batatasin I, III, IV inhibited α-glucosidase in a reversible and noncompetitive manner, with IC50 values of 2.55, 1.89 and 2.52 mM respectively, while Batatasin V completely abolished its inhibitory activity even at the highest concentrations tested. Furthermore, a class of Batatasin-derived compounds with different substitution patterns was synthesized and subjected to the assay to clarify the structure-activity relationships, which suggested that the hydroxyl at the C-2′ position may play a significant role in improving the inhibitory activities. Their probable binding modes and the specificity of the binding sites were studied using molecule docking simulation. It was concluded that Batatasins, especially Batatasin III and IV, are promising α-glucosidase inhibitors, which therefore could be used as functional food to alleviate postprandial hyperglycemia and as potential candidates for the development of antidiabetic agents.