Alpha-Glucosidase Inhibitory Activity in Different Pepper Cultivars (Capsicum annuum L.)

Kim, Young-Cheon; Choi, Daeun; Lee, Jeong Hwan; Lee, Sanghyeob

doi:10.12972/kjhst.20180044

Cited by 4 publications

(1 citation statement)

References 14 publications

(16 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is also one of the most significant sources of essential nutrients, including protein, oil, dietary fiber, and fat-soluble vitamins. Researchers highlight the antibacterial, anti-cancerogenic, and antioxidant properties of their bioactive and functional components (Kim et al, 2018;Romero-Luna et al, 2023). Isot is the name of the most well-known pepper variety grown in Anatolia's South East region.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Erol,

Gümüş,

Arpacı

2024

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

View full text Add to dashboard Cite

Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices (1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes) were investigated. Analysis of the proximate composition included moisture content (6.54-19.49%), ash content (6.53-22.48%) and acid insoluble ash content (0.41-1.12%). Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 (10247.6 Scoville Heat Unit (SHU)) and S9 (38861.7 SHU) samples, respectively. Total carotenoid content ranged from 739.8–1941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Erol,

Gümüş,

Arpacı

2024

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

View full text Add to dashboard Cite

show abstract

α‐Glucosidase, α‐amylase, and tyrosinase inhibitory potential of capsaicin and dihydrocapsaicin

Nanok

Sansenya

2019

J Food Biochem

View full text Add to dashboard Cite

Identification of QTLs Controlling α-Glucosidase Inhibitory Activity in Pepper (Capsicum annuum L.) Leaf and Fruit Using Genotyping-by-Sequencing Analysis

Park

Barka

Yang

et al. 2020

Genes

View full text Add to dashboard Cite

Diabetes mellitus, a group of metabolic disorders characterized by hyperglycemia, is one of the most serious and common diseases around the world and is associated with major complications such as diabetic neuropathy, retinopathy, and cardiovascular diseases. A widely used treatment for non-insulin-dependent diabetes is α-glucosidase inhibitors (AGIs) such as acarbose, which hinders hydrolytic cleavage of disaccharides and retard glucose absorption. The ability to inhibit α-glucosidase activity has been reported in leaf and fruit of pepper (Capsicum annuum L.). In this study, we aimed to identify quantitative trait loci (QTLs) controlling α-glucosidase inhibitory activity (AGI activity) in pepper leaf and fruit using enzyme assay and genotyping-by-sequencing (GBS) analysis. The AGI activity at three stages of leaf and one stage of fruit development was analyzed by 96 F2 individuals. GBS analysis identified 17,427 SNPs that were subjected to pepper genetic linkage map construction. The map, consisting of 763 SNPs, contained 12 linkage groups with a total genetic distance of 2379 cM. QTL analysis revealed seven QTLs (qAGI1.1, qAGI11.1, qAGI5.1, qAGI9.1, qAGI12.1, qAGI5.2, and qAGI12.2) controlling AGI activity in pepper leaf and fruit. The QTLs for AGI activity varied by plant age and organ. This QTL information is expected to provide a significant contribution to developing pepper varieties with high AGI activity.

show abstract

Alpha-Glucosidase Inhibitory Activity in Different Pepper Cultivars (Capsicum annuum L.)

Abstract: This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cited by 4 publications

References 14 publications

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

α‐Glucosidase, α‐amylase, and tyrosinase inhibitory potential of capsaicin and dihydrocapsaicin

Identification of QTLs Controlling α-Glucosidase Inhibitory Activity in Pepper (Capsicum annuum L.) Leaf and Fruit Using Genotyping-by-Sequencing Analysis

Contact Info

Product

Resources

About