Description
Voglibose was introduced in Japan for the treatment of postprandial
hyperglycemia in diabetic patients. As an orally active α-D-glucosidase inhibitor, it
is effective in decreasing the release of glucose from carbohydrate ingestion and
slowing the increase of postprandial blood glucose levels, as demonstrated in
animals and humans following sucrose and starch loading. In addlion, voglibose
was reported to have prophylactic effect in genetically obese Wistar rats,
maintaining low plasma levels of glucose, triglyceride and insulin, indicating a
potential usefulness for the management of other carbohydrate-dependent
metabolic disorders such as obesity. Voglibose is much more potent and has fewer
side effects than acarbose, another agent in its class.
Chemical Properties
Colourless Crystalline Solid
Originator
Takeda (Japan)
Definition
ChEBI: Voglibose is an organic molecular entity.
Manufacturing Process
N-(1,3-Dihydroxy-2-propyl)valiolamine:
To a solution of 2.0 g of valiol amine in 50 ml of N,N-dimethylformamide are
added 3.4 g of dihydroxyacetone, 1.5 ml of 2 N hydrochloric acid and 2.6 g of
sodium cyanoborohydride, followed by stirring at 60 to 70°C for 16 hours. The
reaction solution is concentrated under reduced pressure to distill off the N,N-
dimethylformamide as much as possible, and the residue is dissolved in 100 ml of water. The solution is made acid with 2 N hydrochloric acid, stirred for
30 to 40 minutes under ice-cooling, adjusted to pH 4.5 with 1 N sodium
hydroxide solution and subjected to column chromatography (250 ml) on
Dowex 50W x 8 (H + type) (produced by Dow Chemical of the United States of
America). After the washing with water, the elution is carried out with 0.5 N
aqueous ammonia. The eluate is concentrated under reduced pressure, and
the concentrate is chromatographed on a column (250 ml) of Amberlite CG-50
(NH 4 + type) (produced by Rohm and Haas Co. of the United States of
America), followed by the elution with water. The eluate is concentrated under
reduced pressure, and the concentrate is lyophilized to give 2.0 g of white
powder of N-(1,3-dihydroxy-2-propyl)valiol amine.
Ethanol (about 60 ml) is added to the above lyophilized product (1.2 g) of N-
(1,3-dihydroxy-2-propyl)valiol amine, and the mixture is warmed for 30
minutes in a hot water bath (the bath temperature: 90-95°C), followed by
leaving on standing in a refiegerator. The resultant crystalline substance is
recovered by filtration, washed with ethanol and then dried in a desiccator
under reduced pressure. Yield of 0.95 g. MP: 162-163°C. [α] D 25 = +26.2° (c
= 1, H 2 O).
Brand name
Basen (Takeda); Glustat (Takeda).
Therapeutic Function
Antidiabetic, Antiobesity
World Health Organization (WHO)
Acarbose and voglibose area-glucosidase inhibitors and delay
digestion/absorption of carbohydrates as well as improving postprandial
hyperglycaemia.
Biological Activity
Orally active α -glucosidase inhibitor (IC 50 values are 3.9 and 6.4 nM at sucrase and maltase respectively). Increases glucagon-like peptide 1 (GLP-1) secretion and decreases food consumption in ob/ob mice, and reduces plasma concentrations of glucose, triglycerides and insulin in Wistar fatty rats. Exhibits antidiabetic and antiobesity activity in vivo .
