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高压均质处理后桃汁中游离、酯化和不溶性结合酚类物质的概况及其抗氧化能力、细胞保护作用以及对α-葡萄糖苷酶和二肽基肽酶-IV抑制作用的评估。

The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ.

作者信息

Bie Shenke, Zhao Shuai, Cai Shengbao, Yi Junjie, Zhou Linyan

机构信息

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.

Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China.

出版信息

Food Chem X. 2023 Dec 25;21:101092. doi: 10.1016/j.fochx.2023.101092. eCollection 2024 Mar 30.

DOI:10.1016/j.fochx.2023.101092
PMID:38223527
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10784678/
Abstract

The phenolic profiles, antioxidant capacities, cytoprotective effect, and α-glucosidase and DPP-IV inhibitory capacity of free (FP), esterified (EP) and insoluble-bound (IBP) phenolic fractions in 'Lijiang snow' peach juice after high pressure homogenization (HPH) were investigated, and the molecular docking was used to explore the enzyme inhibition mechanism. HPH increased total phenolic and total flavonoid contents in three fractions without changing compositions. The IC of radicals scavenged by three fractions were all reduced by HPH. The best inhibition on intracellular ROS production were found for phenolic fractions after HPH at 300 MPa, with ROS levels ranged within 95.26-119.16 %. HPH at 300 MPa reduced the apoptosis rates of FP and EP by 16.52 % and 9.33 %, respectively. All phenolic fractions showed effective inhibition on α-glucosidase and DPP-IV by formation of hydrogen bonding and van der Waals forces. This study explored the feasibility of HPH to enhance the phenolics and bioactivity of peach juice.

摘要

研究了高压均质（HPH）处理后的‘丽江雪’桃汁中游离酚（FP）、酯化酚（EP）和不溶性结合酚（IBP）组分的酚类物质组成、抗氧化能力、细胞保护作用以及α-葡萄糖苷酶和二肽基肽酶-IV（DPP-IV）抑制能力，并通过分子对接探究酶抑制机制。HPH提高了三个组分中的总酚和总黄酮含量，且不改变其组成。HPH降低了三个组分对自由基的清除半数抑制浓度（IC）。在300MPa的HPH处理后，酚类组分对细胞内活性氧（ROS）产生的抑制效果最佳，ROS水平在95.26 - 119.16%范围内。300MPa的HPH处理分别使FP和EP的凋亡率降低了16.52%和9.33%。所有酚类组分通过形成氢键和范德华力对α-葡萄糖苷酶和DPP-IV表现出有效抑制作用。本研究探讨了HPH提高桃汁酚类物质含量和生物活性的可行性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/c8c82b82ea75/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/362f3817ab49/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/4bb8603e6b85/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/a15f2ca20da1/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/c8c82b82ea75/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/362f3817ab49/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/4bb8603e6b85/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/a15f2ca20da1/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4b3/10784678/c8c82b82ea75/gr3.jpg

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[3]
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Food Res Int. 2023-1

[4]
Effects of hydroxylation at C3' on the B ring and diglycosylation at C3 on the C ring on flavonols inhibition of α-glucosidase activity.

Food Chem. 2023-4-16

[5]
Water Caltrop ( Roxb.) Husk Improves Oxidative Stress and Postprandial Blood Glucose in Diabetes: Phenolic Profiles, Antioxidant Activities and α-Glycosidase Inhibition of Different Fractions with In Vitro and In Silico Analyses.

Antioxidants (Basel). 2022-9-21

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Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure-Activity Relationship, Kinetics and Interaction Mechanism.

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[7]
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