Novel aldose reductase inhibitory and antioxidant chlorogenic acid derivatives obtained by heat treatment of chlorogenic acid and amino acids
Autor: | Soon Sung Lim, Guanglei Zuo, Zhiqiang Wang, Seung Hwan Hwang |
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Rok vydání: | 2018 |
Předmět: |
Magnetic Resonance Spectroscopy
Antioxidant DPPH medicine.medical_treatment Molecular Conformation 01 natural sciences Antioxidants Analytical Chemistry Inhibitory Concentration 50 chemistry.chemical_compound 0404 agricultural biotechnology Chlorogenic acid Aldehyde Reductase Lens Crystalline medicine Animals Humans Amino Acids chemistry.chemical_classification Aldose reductase ABTS 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Nuclear magnetic resonance spectroscopy Glutamic acid 040401 food science Recombinant Proteins Rats 0104 chemical sciences Amino acid Kinetics chemistry Chlorogenic Acid Food Science Nuclear chemistry |
Zdroj: | Food Chemistry. 266:449-457 |
ISSN: | 0308-8146 |
Popis: | A heating model system (HMS) of chlorogenic acid (CGA) and 20 amino acids was produced by heating at 120 °C for 4 h and evaluated for in vitro antioxidant and aldose reductase (AR). The CGA-glutamic acid (GT) HMS showed high in vitro antiradical activity indicated by ABTS+ (82.37%) and DPPH radical scavenging (83.21%) as well as AR (83.21%) inhibition. The structure of the new compound was established by NMR spectroscopy, as methyl-3-(((E)-3-(3,4-dihydroxyphenyl)acryloyl)oxy)-4,5-dihydroxycyclohexanecarboxylate (1) and 4-O-caffeoylquinic acid (2) from the CGA-GT HMS. The IC50 values of compound 1 for ABTS+, DPPH and AR were 8.21, 56.97 and 3.68 μM, respectively. These activities were similar to or higher than those of known positive controls (5.49, 63.58 and 13.60 μM). We suggest that heat treatment generates novel CGA-GT HMS with increased antioxidant and AR inhibitory effects and contributes to the development of novel functional materials from CGA food products. |
Databáze: | OpenAIRE |
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