Klomsakul Pongsathorn, Chalopagorn Pornchanok
Department of Biology Faculty of Science and Technology Phranakhon Rajabhat University, Bangkok 10220, Thailand.
Department of Chemistry Faculty of Science and Technology Phranakhon Rajabhat University, Bangkok 10220, Thailand.
ScientificWorldJournal. 2024 Sep 7;2024:5515855. doi: 10.1155/2024/5515855. eCollection 2024.
This study investigated the proximate composition and inhibitory potential of hot water and ethanolic extracts of the pulp, peel and whole fruit of green banana () on -amylase and -glucosidase. Bioactive compounds were identified using GC-MS analysis. In addition, the cytotoxic effect on human gingival fibroblast (hGF) was evaluated using the sulphorhodamine B (SRB) assay. The results showed that the peel of green banana had the highest amount of ash (10.05%), fat (2.83%), protein (3.64%) and total dietary fibre (36.62%). The carbohydrate content of the whole fruit (81.79%) and pulp (81.50%) was higher than that of the peel (71.90%). The moisture content of the pulp (13.08%) was higher than that of the peel (11.58%) and whole fruit (11.30%). The ethanolic green banana peel extract showed a good inhibitory effect of -amylase and -glucosidase with the concentration necessary for 50% inhibition (IC) of 0.512 and 0.100 mg·mL, respectively. The -glucosidase inhibitory effect of the ethanolic green banana peel extract and the hot water green banana peel extract was not significantly different from that of acarbose (IC 0.108 mg·mL). GC-MS analysis of the ethanolic green banana peel extract revealed fatty acids and fatty acid ester (9-octadecenamide (), octadecanamide and other compounds). The ethanolic peel extract exhibits a significant noncytotoxicity effect on hGF cells at concentrations ranging from 0.0001 to 1.0 mg·mL.
本研究调查了青香蕉（）果肉、果皮及全果的热水提取物和乙醇提取物对α-淀粉酶和α-葡萄糖苷酶的近似成分及抑制潜力。采用气相色谱-质谱联用（GC-MS）分析鉴定生物活性化合物。此外，使用磺酰罗丹明B（SRB）测定法评估其对人牙龈成纤维细胞（hGF）的细胞毒性作用。结果表明，青香蕉果皮的灰分（10.05%）、脂肪（2.83%）、蛋白质（3.64%）和总膳食纤维（36.62%）含量最高。全果（81.79%）和果肉（81.50%）的碳水化合物含量高于果皮（71.90%）。果肉的水分含量（13.08%）高于果皮（11.58%）和全果（11.30%）。乙醇提取的青香蕉果皮提取物对α-淀粉酶和α-葡萄糖苷酶显示出良好的抑制作用，其50%抑制浓度（IC）分别为0.512和0.100mg·mL。乙醇提取的青香蕉果皮提取物和热水提取的青香蕉果皮提取物对α-葡萄糖苷酶的抑制作用与阿卡波糖（IC 0.108mg·mL）无显著差异。乙醇提取的青香蕉果皮提取物的GC-MS分析显示含有脂肪酸和脂肪酸酯（9-十八碳烯酰胺（）、十八烷酰胺及其他化合物）。乙醇提取的果皮提取物在浓度范围为0.0001至1.0mg·mL时对hGF细胞表现出显著的非细胞毒性作用。
