从石榴炭疽病感染果实中开发和筛选副产物的次生代谢产物、抗氧化和抗糖尿病潜力：一种可持续方法
Development and screening of byproduct for its secondary metabolites, antioxidant and anti-diabetic potential from anthracnose-infected fruits of pomegranate: a sustainable approach.
作者信息
Jain Khushboo, Desai Neetin, Sharma Kanika, Marwal Avinash
机构信息
Department of Biotechnology, University College of Science, Mohanlal Sukhadia University, Udaipur, 313001 India.
Sunandan Divatia School of Science, NMIMS University, Mumbai, 400056 India.
出版信息
3 Biotech. 2021 Feb;11(2):74. doi: 10.1007/s13205-020-02629-z. Epub 2021 Jan 15.
UNLABELLED
The main focus of the present study was to analyze the antioxidant and anti-diabetic potential of fermentative byproduct, developed from anthracnose-infected pomegranate fruits. The analysis of fermented juice showed a reduction in total phenolic content, total flavanoid content, anthocyanins, and antioxidant potential over the time in 6 months as compared to fresh juice, while total protein and alcohol percent (11%) were increased. Measurements of antioxidant activity by DPPH, ABTS, superoxide radical scavenging activity, and reducing power assays were highly correlated to total phenolic content, with corresponding values as = 0.88, = 0.90, = 0.67, = 0.80. High-performance liquid chromatography clearly revealed that the increment of antioxidant activity is associated with the release of gallic acid, vanillin, and ferulic acid LC-MS analysis identified 1263 metabolites in fresh juice, 1580 metabolites after 1 month of fermentation, and 1063 metabolites after 6 months of fermentation. Most of the detected metabolites are linked with antioxidant, anti-diabetic, phenolics, flavanoids, cardiac glycosides, anticancer, and anti-vomiting activity. Mainly, naphthofluorescein, CAY10599, CAY10506, aminofluoropropionic acid, and 8-azaadenosine anti-diabetic compounds were found in fresh juice and fermented juice. Administration of fresh juice and fermented juice for 1 month helped in the reduction of blood plasma glucose level from 112.6 to 94.73 mg/dL before food and 142.43 to 133.20 mg/dL after food as compared to prescribed medicine. The sensory attributes of fermented juice were well appreciated for taste, after taste, and flavor. Further research is necessary to improve the quality and stability of metabolites during storage.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s13205-020-02629-z.
未标注
本研究的主要重点是分析由炭疽病感染的石榴果实产生的发酵副产物的抗氧化和抗糖尿病潜力。与新鲜果汁相比，对发酵果汁的分析表明，在6个月的时间里，总酚含量、总黄酮含量、花青素和抗氧化潜力均有所降低，而总蛋白和酒精含量百分比（11%）有所增加。通过DPPH、ABTS、超氧阴离子自由基清除活性和还原能力测定法测量的抗氧化活性与总酚含量高度相关，相应值分别为r = 0.88、r = 0.90、r = 0.67、r = 0.80。高效液相色谱法清楚地表明，抗氧化活性的增加与没食子酸、香草醛和阿魏酸的释放有关。液相色谱-质谱联用分析在新鲜果汁中鉴定出1263种代谢物，发酵1个月后鉴定出1580种代谢物，发酵6个月后鉴定出1063种代谢物。大多数检测到的代谢物与抗氧化、抗糖尿病、酚类、黄酮类、强心苷、抗癌和抗呕吐活性有关。主要在新鲜果汁和发酵果汁中发现了萘荧光素、CAY10599、CAY10506、氨基氟丙酸和8-氮杂腺苷等抗糖尿病化合物。与处方药相比，给予新鲜果汁和发酵果汁1个月有助于将空腹时血浆葡萄糖水平从112.6降至94.73mg/dL，餐后从142.43降至133.20mg/dL。发酵果汁的感官特性在口感、余味和风味方面得到了很好的评价。有必要进行进一步研究以提高储存期间代谢物的质量和稳定性。
补充信息
在线版本包含可在10.1007/s13205-020-02629-z获取的补充材料。
Zotero 插件