Program in Biotechnology, The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand; Division of Biochemistry and Biochemical Innovation, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand.
Ultrason Sonochem. 2023 Mar;94:106351. doi: 10.1016/j.ultsonch.2023.106351. Epub 2023 Mar 1.
The aims of this research were to optimize the ultrasonic-assisted enzymatic extraction of polyphenols under Miang and tannase treatment conditions for the improvement of antioxidant activity of Miang extracts via response surface methodology. Miang extracts treated with and without tannase were investigated for their inhibitory effects on digestive enzymes. The optimal conditions for ultrasonic-assisted enzymatic extraction of the highest total polyphenol (TP) (136.91 mg GAE/g dw) and total flavonoid (TF) (5.38 mg QE/g dw) contents were as follows: 1 U/g cellulase, 1 U/g xylanase, 1 U/g pectinase, temperature (74 °C), and time (45 min). The antioxidant activity of this extract was enhanced by the addition of tannase obtained from Sporidiobolus ruineniae A45.2 undergoing ultrasonic treatment and under optimal conditions (360 mU/g dw, 51 °C for 25 min). The ultrasonic-assisted enzymatic extraction selectively promoted the extraction of gallated catechins from Miang. Tannase treatment improved the ABTS and DPPH radical scavenging activities of untreated Miang extracts by 1.3 times. The treated Miang extracts possessed higher IC values for porcine pancreatic α-amylase inhibitory activity than those that were untreated. However, it expressed approximately 3 times lower IC values for porcine pancreatic lipase (PPL) inhibitory activity indicating a marked improvement in inhibitory activity. The molecular docking results support the contention that epigallocatechin, epicatechin, and catechin obtained via the biotransformation of the Miang extracts played a crucial role in the inhibitory activity of PPL. Overall, the tannase treated Miang extract could serve as a functional food and beneficial ingredient in medicinal products developed for obesity prevention.
本研究旨在通过响应面法优化米漾及单宁酶处理条件下的多酚超声辅助酶解提取工艺，以提高米漾提取物的抗氧化活性。研究了未经和经单宁酶处理的米漾提取物对消化酶的抑制作用。超声辅助酶解提取总多酚（TP）（136.91 mg GAE/g dw）和总黄酮（TF）（5.38 mg QE/g dw）含量最高的最佳条件为：纤维素酶 1 U/g、木聚糖酶 1 U/g、果胶酶 1 U/g、温度（74°C）和时间（45 min）。通过添加从 Sporidiobolus ruineniae A45.2 获得的单宁酶，对超声处理后的提取物进行处理，并在最佳条件下（360 mU/g dw，51°C 25 min），可增强该提取物的抗氧化活性。超声辅助酶解提取选择性地促进了米漾中没食子酰儿茶素的提取。单宁酶处理将未经处理的米漾提取物的 ABTS 和 DPPH 自由基清除活性提高了 1.3 倍。与未经处理的米漾提取物相比，处理过的米漾提取物对猪胰腺α-淀粉酶抑制活性的 IC 值更高。然而，它对猪胰腺脂肪酶（PPL）抑制活性的 IC 值约低 3 倍，表明抑制活性有显著提高。分子对接结果支持了这样一种观点，即通过米漾提取物的生物转化获得的表没食子儿茶素没食子酸酯、表儿茶素和儿茶素在 PPL 的抑制活性中起关键作用。总的来说，经单宁酶处理的米漾提取物可作为功能性食品和用于预防肥胖的药物产品的有益成分。
