Optimization of extraction of loquat flowers polyphenolics and its antioxidant and anti-polyphenol oxidase properties
| Autor: | Wang Yuning, Sui Siyao, Gui-Li Huang, Ma Jiajia |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
medicine.medical_treatment Bioengineering Flowers Applied Microbiology and Biotechnology Polyphenol oxidase purified loquat flowers polyphenolics response surface methodology 03 medical and health sciences 0302 clinical medicine medicine Response surface methodology polyphenol oxidase 030304 developmental biology 0303 health sciences Chromatography Ethanol Chemistry Plant Extracts Extraction (chemistry) General Medicine molecular docking Kinetics Eriobotrya antioxidants Polyphenol 030220 oncology & carcinogenesis Oxidation-Reduction Catechol Oxidase TP248.13-248.65 Research Paper Biotechnology |
| Zdroj: | Bioengineered, Vol 11, Iss 1, Pp 281-290 (2020) Bioengineered |
| ISSN: | 2165-5987 2165-5979 |
| Popis: | In this study, the conditions of extraction of loquat flowers polyphenolics were optimized through response surface methodology (RSM). Proper extraction conditions were: solid to liquid ratio 1 g per 50 mL and ethanol concentration 50% at 61°C for 9 min. Furthermore, the antioxidant and anti-polyphenol oxidase (PPO) activity of purified total polyphenolics (PTP) were investigated. PTP displayed strong antioxidant activity with IC50 values of 126.3 ± 8.9, 162.4 ± 6.3 and 94.97 mg ascorbic acid equivalent/g dry weight (mg AAE/d.w.) for ABTS, DPPH, and FRAP assays. In addition, PTP has a substantial inhibitory activity on PPO (IC50 = 115 ± 9.2 μg/mL). From the kinetics analysis, it was proved to be a reversible and mixed-type inhibitor of PPO with KI and KIS values of 76.77 μg/mL and 227.86 μg/mL, respectively. Further, the molecular mechanism underlying the inhibition of PPO by PTP was investigated by molecular docking techniques. The results showed that PTP units could form interaction with the catalytic pocket of PPO through the interaction with amino acid residues in the enzyme active center. The antioxidant activities of PTP together with its effect on PPO activity provide a strong starting point for their practical usage in the food industry. Graphical Abstract |
| Databáze: | OpenAIRE |
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