Impact of B-ring substitution and acylation with hydroxy cinnamic acids on the inhibition of porcine α-amylase by anthocyanin-3-glycosides
| Autor: | Kaeswurm, Julia A. H., Könighofer, Lisa, Hogg, Melanie, Scharinger, Andreas, Buchweitz, Maria |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Foods Foods, Vol 9, Iss 3, p 367 (2020) Volume 9 Issue 3 |
| DOI: | 10.18419/opus-11273 |
| Popis: | An inhibitory effect on &alpha amylase and &alpha glucosidase is postulated for polyphenols. Thus, ingestion of those secondary plant metabolites might reduce postprandial blood glucose level (hyperglycemia), which is a major risk factor for diabetes mellitus type II. In addition to a previous study investigating structure&minus effect relationships of different phenolic structures, the effect of anthocyanins is studied in detail here, by applying an &alpha amylase activity assay, on the basis of the conversion of 2-chloro-4-nitrophenyl-4-O-ß galactopyranosyl maltoside (GalG2CNP) and detection of CNP release by UV/Vis spectroscopy and isothermal titration calorimetry (ITC). All anthocyanin-3-glucosides showed a mixed inhibition with a strong competitive proportion, Kic < 134 µ M and Kiu < 270 µ M however, the impact of the B-ring substitution was not statistically significant. UV/Vis detection failed to examine the inhibitory effect of acylated cyanidins isolated from black carrot (Daucus carota ssp. Sativus var. Autrorubens Alef.). However, ITC measurements reveal a much stronger inhibitory effect compared to the cyanidin-3-glucoside. Our results support the hypothesis that anthocyanins are efficient &alpha amylase inhibitors and an additional acylation with a cinnamic acid boosts the observed effect. Therefore, an increased consumption of vegetables containing acylated anthocyanin derivatives might help to prevent hyperglycemia. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|