Combination effects of rice extract and five aromatic compounds against α-glucosidase, α-amylase and tyrosinase

Nanok, Kesinee; Sansenya, Sompong

doi:10.1016/j.jbiosc.2021.02.003

Cited by 10 publications

(15 citation statements)

References 54 publications

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“…Vanillin has also shown higher inhibition potential against α‐glucosidase than against α‐amylase 16 . Nanok and Sanseny 33 also reported that vanillin had higher inhibition potential against α‐glucosidase than α‐amylase, and that the inhibition mode was a mixed‐type inhibition. The methanol extract of ten rice cultivars showed higher inhibitory activity for α‐glucosidase and α‐amylase than the other solvent extracts did.…”

Section: Discussionmentioning

confidence: 98%

Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α‐glucosidase and α‐amylase through in vitro and in silico studies

Sansenya

Payaka

2022

J Sci Food Agric

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BACKGROUND: This study investigated the inhibitory efficiency of phenolic compounds content methyl vanillate, syringic acid and vanillic acid against ⊍-glucosidase and ⊍-amylase. The phenolic compound contents of 10 Thai colored rice cultivars were also determined, and the relationship between the inhibitory efficiency of colored rice extract with methyl vanillate, syringic acid and vanillic acid was evaluated. RESULTS:The results revealed that the inhibition efficiency of methyl vanillate, syringic acid and vanillic acid was higher against ⊍-glucosidase than against ⊍-amylase. Inhibitory activity of vanillic acid against ⊍-glucosidase and ⊍-amylase was highest, with IC 50 of 0.100 ± 0.01 and 0.130 ± 0.02 mmol L −1 , respectively. Docking study showed strong binding by three hydrogen bonds and four hydrogen bonds between vanillic acid with the amino acid in the binding site of ⊍-glucosidase and ⊍-amylase, respectively. Inhibition modes of these phenolic compounds were defined as a mixed type inhibition against ⊍-glucosidase. Highest phenolic compound contents of methyl vanillate, syringic acid and vanillic acid were obtained from methanol extracts of all rice cultivars. The methanol extracts of all colored rice cultivars such as Khao Leum Pua also showed the highest inhibition potential against ⊍-glucosidase and ⊍-amylase. The results indicated that these phenolic compound contents were closely related to the inhibition potential of colored rice extracts against ⊍-glucosidase and ⊍-amylase.CONCLUSION: Our results suggest that rice, especially colored rice cultivars, has the source of phenolic compounds. Moreover, the phenolic compounds had the greatest source of natural inhibitor against ⊍-glucosidase and ⊍-amylase.

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Section: Discussionmentioning

confidence: 98%

Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α‐glucosidase and α‐amylase through in vitro and in silico studies

Sansenya

Payaka

2022

J Sci Food Agric

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“…Vanillin and 2‐pentyl furan displayed the inhibition mode as mixed type inhibition against tyrosinase, α‐glucosidase and α‐amylase. While guaiacol showed the inhibition mode as competitive inhibition against tyrosinase and mixed type inhibition against both for α‐glucosidase and α‐amylase (Nanok & Sansenya, 2021). Methyl vanillate had the highest inhibition potency against acetylcholinesterase followed by 2‐pentyl furan.…”

Section: Discussionmentioning

confidence: 99%

“…The antioxidant potential of the rice extracts was determined using DPPH and ABTS assay and followed by the modified method of Nanok and Sansenya (2021). For DPPH assay, the samples were dissolved in ethanol to produce a concentration of 1.0 mg/ml.…”

Section: Methodsmentioning

confidence: 99%

“…These bio‐active compounds have been identified for their biological activity. Most polyphenols from rice have shown antioxidant activity (Nanok & Sansenya, 2021; Walter et al, 2013). The pigmented rice extract containing flavonoids and terpenoids has an inhibition potential against diabetes‐related enzymes (α‐glucosidase and α‐amylase) (Sansenya & Nanok, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…These bio-active compounds have been identified for their biological activity. Most polyphenols from rice have shown antioxidant activity (Nanok & Sansenya, 2021;Walter et al, 2013).…”

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confidence: 99%

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Inhibition potential of volatile compounds from Thai rice cultivars against acetylcholinesterase through in vitro and docking studies

Sansenya

Payaka

2022

Food Processing Preservation

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The aroma intensities of rice depend on the variety and the volatile compound content. Many volatile compounds in rice have been identified for their biological activity. In this study, we investigated the biological activity and the volatile compounds content of pigmented rice and non-pigmented rice extracts. We also investigated the inhibition potential of volatile compounds including methyl vanillate, vanillin, 2-pentyl furan and guaiacol against acetylcholinesterase through in vitro and in silico studies.The results reveal that the total phenolic and total flavonoid content was closely related to the antioxidant potential of pigmented rice and non-pigmented rice extracts.The strongest inhibition potential of volatile compounds against acetylcholinesterase was obtained from methyl vanillate followed by 2-pentyl furan and vanillin. Guaiacol had the lowest inhibition potential. Docking studies also indicated that strong binding affinity was obtained from methyl vanillate followed by 2-pentyl furan, vanillin and guaiacol, respectively. The highest methyl vanillate and vanillin contents were obtained from Khao Leum Pua. The highest content of 2-pentyl furan was obtained from Khao Leum Klaeng. Interestingly, the highest inhibition potential against acetylcholinesterase was also investigated from Khao Leum Klaeng and followed by Khao Leum Pua, respectively. The results indicated that the volatile compounds including methyl vanillate, 2-pentyl furan and vanillin seem to be the key compounds for acetylcholinesterase inhibitory activity in these rice extracts. Practical applicationsMethyl vanillate, 2-pentyl furan and vanillin are the key compounds for acetylcholinesterase inhibitory activity of rice extracts. Our findings provided candidate compounds for application in the treatment of Alzheimer's disease (AD) and also benefit on human health.

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Phytochemical analyses by LC‐HRMS, FTIR spectral analysis, antioxidant, antidiabetic and antityrosinase activity of Crataegus orientalis Pall. ex M. Bieb fruit extracted with various solvents

Cakmak

2024

J Sci Food Agric

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BACKGROUNDCrataegus orientalis Pall. ex M. Bieb fruit (COPMB) is extensively used as a source of various products in the medicinal‐aromatic field and holds the potential for erosion control, ornamental purposes, food source, and economic benefits for forest villagers from its fruits. This study aims to determine the chemical components and biological activities of extracts prepared from COPMB using different solvents.RESULTSThe present work was designed to define the antioxidant activity [phosphomolybdenum (total antioxidant capacity), 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), cupric ion‐reducing antioxidant capacity (CUPRAC) and metal chelating activity (MCA)], phytochemical screening analysis, enzyme inhibitor (α‐amylase, α‐glucosidase and tyrosinase) potential, and liquid chromatography‐high resolution mass spectrometry (LC‐HRMS) secondary metabolite profiling in different extracts of COPMB. The results of LC‐HRMS revealed that fumaric acid was the main phenolic compound in all extracts. Among the extracts, ethyl acetate extract has the highest phytochemical and antioxidant properties [total phenolic content (TPC): 32.5 mg GAE/g, total flavonoid content (TFC): 12.2 mg QE/g, ABTS: 213.0 mg TE/g; CUPRAC: 126.0 mg TE/g, MCA: 145.0 mg EDTA/g; FRAP: 122.8 mg TE/g; TAC: 2.8 mmol TE/g]. Ethyl acetate and methanol extracts are more effective in α‐amylase (0.27 ± 0.01 mg/mL; 0.12 ± 0.00 mg/mL), α‐glucosidase (0.63 ± 0.02 mg/mL; 0.77 ± 0.02 mg/mL) and tyrosinase (0.03 ± 0.00 mg/mL; 0.03 ± 0.00 mg/mL) enzyme inhibition potentials compared to standard acarbose (0.75 ± 0.02 mg/mL for α‐amylase; 1.11 ± 0.03 mg/mL for α‐glucosidase) and kojic acid (0.04 ± 0.00 mg/mL).CONCLUSIONThe findings from this study suggest that COPMB could serve as a valuable source of natural agents for the food and pharmaceutical industry. © 2024 Society of Chemical Industry.

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Combination effects of rice extract and five aromatic compounds against α-glucosidase, α-amylase and tyrosinase

Cited by 10 publications

References 54 publications

Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α‐glucosidase and α‐amylase through in vitro and in silico studies

Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α‐glucosidase and α‐amylase through in vitro and in silico studies

Inhibition potential of volatile compounds from Thai rice cultivars against acetylcholinesterase through in vitro and docking studies

Phytochemical analyses by LC‐HRMS, FTIR spectral analysis, antioxidant, antidiabetic and antityrosinase activity of Crataegus orientalis Pall. ex M. Bieb fruit extracted with various solvents

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