Kajszczak Dominika, Kowalska-Baron Agnieszka, Podsędek Anna
Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland.
Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland.
Antioxidants (Basel). 2021 Jun 21;10(6):989. doi: 10.3390/antiox10060989.
Phytochemicals of various origins are of great interest for their antidiabetic potential. In the present study, the inhibitory effects against carbohydrate digestive enzymes and non-enzymatic glycation, antioxidant capacity, and phenolic compounds composition of L. fruits have been studied. Crude extract (CE), purified extract (PE), and ethyl acetate (PEAF) and water (PEWF) fractions of PE were used in enzymatic assays to evaluate their inhibitory potential against α-amylase with potato and rice starch as substrate, α-glucosidase using maltose and sucrose as substrate, the antioxidant capacity (ABTS, ORAC and FRAP assays), antiglycation (BSA-fructose and BSA-glucose model) properties. Among four tested samples, PEAF not only had the highest content of total phenolics, but also possessed the strongest α-glucosidase inhibition, antiglycation and antioxidant activities. UPLC analysis revealed that this fraction contained mainly chlorogenic acid, proanthocyanidin oligomers and flavalignans. Contrary, the anti-amylase activity of fruits probably occurs due to the presence of proanthocyanidin polymers and chlorogenic acids, especially dicaffeoylquinic acids present in PEWF. All samples have an uncompetitive and mixed type inhibition against α-amylase and α-glucosidase, respectively. Considering strong anti-glucosidase, antioxidant and antiglycation activities, fruits may find promising applications in nutraceuticals and functional foods with antidiabetic activity.
各种来源的植物化学物质因其抗糖尿病潜力而备受关注。在本研究中，对L.果实对碳水化合物消化酶和非酶糖基化的抑制作用、抗氧化能力以及酚类化合物组成进行了研究。粗提物（CE）、纯化提取物（PE）以及PE的乙酸乙酯（PEAF）和水（PEWF）馏分用于酶促试验，以评估它们以马铃薯和大米淀粉为底物对α-淀粉酶、以麦芽糖和蔗糖为底物对α-葡萄糖苷酶的抑制潜力、抗氧化能力（ABTS、ORAC和FRAP试验）、抗糖基化（BSA-果糖和BSA-葡萄糖模型）特性。在四个测试样品中，PEAF不仅总酚含量最高，而且具有最强的α-葡萄糖苷酶抑制、抗糖基化和抗氧化活性。超高效液相色谱分析表明，该馏分主要含有绿原酸、原花青素低聚物和黄烷木脂素。相反，果实的抗淀粉酶活性可能是由于PEWF中存在原花青素聚合物和绿原酸，尤其是二咖啡酰奎尼酸。所有样品对α-淀粉酶和α-葡萄糖苷酶分别具有非竞争性和混合型抑制作用。考虑到其强大的抗葡萄糖苷酶、抗氧化和抗糖基化活性，果实可能在具有抗糖尿病活性的营养保健品和功能性食品中找到有前景的应用。
