Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand.
Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand.
J Biosci Bioeng. 2021 Jul;132(1):9-17. doi: 10.1016/j.jbiosc.2021.02.003. Epub 2021 Apr 30.
Rice is a source of bioactive compounds related to human health and has been used for both consumption and traditional medicine. The authors investigated the synergistic and additive effect of rice extract (RE) combined with five aromatic compounds against three enzymes: α-glucosidase, α-amylase and tyrosinase. RE was purified by thin-layer chromatography (TLC) and preparative TLC (PTLC) with different solvent systems. RE had higher α-glucosidase and α-amylase inhibitory activity than the five aromatic compounds, while the five aromatic compounds had higher tyrosinase inhibitory activity than RE. The combination of RE/acarbose produced synergic inhibition of α-glucosidase and α-amylase, whereas RE showed additive inhibition of both enzymes when combined with aromatic compounds. The five aromatic compounds showed additive inhibition of tyrosinase when combined with RE. The combination of 2-methoxy-4-vinylphenol/vanillin/guaiacol produced synergistic inhibition of α-amylase while showing antagonism of α-glucosidase and tyrosinase. Interestingly, the RE produced additive inhibition of α-glucosidase, α-amylase and tyrosinase when combined with the 2-methoxy-4-vinylphenol/vanillin/guaiacol combination. RE had rich bioactive compounds related to α-glucosidase, α-amylase and tyrosinase inhibitory activity. Volatile compounds, including 2-methoxy-4-vinylphenol, vanillin and guaiacol, enhanced the inhibitory activity of RE against α-glucosidase, α-amylase and tyrosinase activities.
大米是与人类健康相关的生物活性化合物的来源，既可以食用，也可以用于传统医学。作者研究了米提取物（RE）与五种芳香化合物联合使用对三种酶的协同和加性作用：α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶。RE 通过薄层层析（TLC）和不同溶剂系统的制备薄层层析（PTLC）进行纯化。RE 对α-葡萄糖苷酶和α-淀粉酶的抑制活性高于五种芳香化合物，而五种芳香化合物对酪氨酸酶的抑制活性高于 RE。RE/阿卡波糖联合产生协同抑制α-葡萄糖苷酶和α-淀粉酶的作用，而当与芳香化合物联合使用时，RE 对两种酶表现出相加抑制作用。五种芳香化合物与 RE 联合使用时对酪氨酸酶表现出相加抑制作用。2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚联合使用时对α-淀粉酶产生协同抑制作用，而对α-葡萄糖苷酶和酪氨酸酶表现出拮抗作用。有趣的是，当与 2-甲氧基-4-乙烯基苯酚/香草醛/愈创木酚联合使用时，RE 对α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶产生相加抑制作用。RE 含有丰富的与α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶抑制活性相关的生物活性化合物。挥发性化合物，包括 2-甲氧基-4-乙烯基苯酚、香草醛和愈创木酚，增强了 RE 对α-葡萄糖苷酶、α-淀粉酶和酪氨酸酶活性的抑制作用。
