Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking

Huang, Yanyi; Condict, Lloyd; Richardson, Samantha J.; Brennan, Charles S.; Kasapis, Stefan

doi:10.1016/j.foodhyd.2023.108524

Cited by 21 publications

(5 citation statements)

References 39 publications

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“…For the antidiabetic enzymes, syringic and p -coumaric acids exhibited a linear correlation between these enzyme inhibitions. In general, p -coumaric and syringic acids were main contributors to the tested enzyme inhibition and have reported as potent inhibitors in previous studies. − …”

Section: Resultsmentioning

confidence: 66%

“…In general, p-coumaric and syringic acids were main contributors to the tested enzyme inhibition and have reported as potent inhibitors in previous studies. 57 −61 In addition to Pearson's correlation, we performed hierarchical cluster analysis for biological activities and chemical profiles. The results are shown in Figures 3 and 4.…”

Section: Multivariate Analysismentioning

confidence: 99%

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Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Yagi,

Uba,

Sinan

et al. 2023

ACS Omega

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Hibiscus sabdariffa L. (Family: Malvaceae) is believed to be domesticated by the people of western Sudan sometime before 4000 BC for their nutritional and medicinal properties. This study aimed to investigate the chemical profile, antioxidant activity, and enzyme inhibition property of extracts from red roselle (RR) and white roselle (WR) varieties grown in Sudan. Three aqueous extracts obtained by maceration, infusion, and decoction, in addition to the methanolic one, were prepared from the two roselle varieties. Results showed that the highest total phenolic and flavonoid contents of RR were obtained from the extracts prepared by infusion (28.40 mg GAE/g) and decoction (7.94 mg RE/g) respectively, while those from the WR were recorded from the methanolic extract (49.59 mg GAE/g and 5.81 mg RE/g respectively). Extracts of RR were mainly characterized by high accumulation of chlorogenic acid (6502.34−9634.96 mg kg −1 ), neochlorogenic acid (937.57−8949.61 mg kg −1 ), and gallic acid (190−4573.55 mg kg −1 ). On the other hand, neochlorogenic acid (1777.05−6946.39 mg kg −1 ) and rutin (439.29−2806.01 mg kg −1 ) were the dominant compounds in WR. All extracts from RR had significant (p < 0.05) higher antioxidant activity than their respective WR except in their metal chelating power, where the methanolic extract of the latter showed the highest activity (3.87 mg EDTAE/g). RR extracts prepared by infusion recorded the highest antioxidant values (35.09, 52.17, 65.62, and 44.92 mg TE/g) in the DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and FRAP (ferric reducing antioxidant power) assays, respectively. All aqueous extracts from the WR exerted significant (p < 0.05) acetylcholinesterase (AChE) inhibitory activity (3.42−4.77 mg GALAE/g; GALAE = galantamine equivalents), while only one extract, obtained by maceration, from RR exerted AChE inhibitory activity (4.79 mg GALAE/g). All extracts of the RR showed relatively higher BChE (butyrylcholinesterase) inhibitory activity (3.71−4.23 mg GALAE/g) than the WR ones. Methanolic extracts of the two roselle varieties displayed the highest Tyr (tyrosinase) inhibitory activity (RR = 48.25 mg KAE/g; WR = 42.71 mg KAE/g). The methanolic extract of RR exhibited the highest amylase (0.59 mmol ACAE/g) and glucosidase (1.46 mmol ACAE/g) inhibitory activity. Molecular docking analysis showed that delphinidin 3,5-diglucoside, rutin, isoquercitrin, hyperoside, and chlorogenic acid exerted the most promising enzyme inhibitory effect. In conclusion, these findings indicated that the chemical profiles and biological activity of roselle varied according to the variety, extraction solvent, and technique used. These two roselle varieties can serve as a valuable source for the development of multiple formulations in food, pharmaceutical, and cosmetic industries.

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Section: Resultsmentioning

confidence: 66%

Section: Multivariate Analysismentioning

confidence: 99%

Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Yagi,

Uba,

Sinan

et al. 2023

ACS Omega

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“…Trypsin is a serine protease that hydrolyzes peptide bonds on the carboxyl groups of lysine, arginine, and ornithine (Miłek and Tatarchuk, 2023). Pancreatic alpha-amylase is a key enzyme in the digestive process that promotes the breakdown of starch (Huang et al, 2023). Lipases have a potential role in hydrolyzing triacylglycerides stored as fat bodies (Rivera-Pérez et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Comparison of growth performance and biochemical components between low salinity tolerant hybrid and imported populations of Pacific white shrimp, Penaeus vannamei

Zhang

Yang

et al. 2023

Preprint

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Penaeus vannamei, a high yield economical shrimp, is confronting germplasm degradation in the brine culture environments found in China. Genetic improvement by hybridization is an effective way to solve this problem. In this study, EB and CE hybrid was obtained from Guam wild B, C and E families from Shanghai Ocean University. EB and CE were used as parents to obtain genetic hybrids suitable for freshwater culture. The control group was shrimp imported from the Hainan Lutai Company. The two groups of shrimp were cultured for 3 months under salinities of 1‰, 5‰, and 15‰. Growth performance-related indicators, biochemical composition, and growth-related gene expression were examined. The results showed that at salinities of 1‰ and 5‰, the survival rate and growth performance of the low salt breeding group were better than those of the imported population. The digestive enzyme activity in the low salt breeding group was higher, which was consistent with its better growth performance, and was also associated with higher triglyceride, total cholesterol, and glycogen content. Lower levels of lactic acid indicated less anaerobic metabolism and better adaptability to the environment. The amino acid analysis of fatty acids showed that levels of essential amino acids and high unsaturated fatty acids were both higher in the low-salt breeding group than in the imported shrimp cultured in low salinity. The expression levels of genes associated with growth and hair removal were also higher in the low salt breeding group than in the imported shrimp group. The results indicated that the hybrid shrimp showed better growth performance and nutritional advantages compared with the imported shrimp under salinities of 1‰ and 5‰. This research provided a valuable reference for subsequent genetic breeding and shrimp culture.

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“…Trypsin is a serine protease that hydrolyzes peptide bonds on the carboxyl groups of lysine, arginine, and ornithine [ 48 ]. Pancreatic alpha-amylase is a key enzyme in the digestive process that promotes the breakdown of starch [ 49 ]. Lipases have a potential role in hydrolyzing triacylglycerides stored as fat bodies [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

Comparison of Growth Performance and Biochemical Components between Low-Salinity-Tolerant Hybrid and Normal Variety of Pacific White Shrimp (Penaeus vannamei)

Ye,

Zhu,

Zhang

et al. 2023

Animals

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Penaeus vannamei, a high-yield economical shrimp, is confronting germplasm degradation in the culture environments found in China, which results in a sharp drop in production. Genetic improvement by hybridization is an effective way to solve this problem. In this study, we selected the hybrid species adapted to low-salinity culture obtained by intraspecific crossing as the experimental group. The control group consisted of normal variety from the Hainan Lutai Company. The two groups of shrimps were cultured for three months under salinities of 1 PSU, 5 PSU, and 15 PSU. Growth-performance-related indicators, biochemical composition, and molting-related gene expression were examined. The results showed that at salinities of 1 PSU and 5 PSU, the survival rate and growth performance of the low-salt breeding group were better than those of the normal variety population. The digestive enzyme activity in the low-salt breeding group was higher, which was consistent with its better growth performance, and was also associated with higher triglyceride, total cholesterol, and glycogen content. Lower levels of lactic acid indicated less anaerobic metabolism and better adaptability to the environment. The amino acid and fatty acids analysis showed that levels of essential amino acids and high unsaturated fatty acids were both higher in the low-salt breeding group than in the normal variety shrimp cultured in a low-salinity environment. The expression levels of genes associated with molting (CHS, CaMKI, RXR, EcR, HSP60, and HSP70) were also higher in the low-salt breeding group than in the control group. The results indicated that the hybrid shrimp showed better growth performance and nutritional advantages compared with the normal shrimp under salinities of 1 PSU and 5 PSU. This research provides a valuable reference for subsequent genetic breeding and shrimp culture.

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Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking

Cited by 21 publications

References 39 publications

Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Comparison of growth performance and biochemical components between low salinity tolerant hybrid and imported populations of Pacific white shrimp, Penaeus vannamei

Comparison of Growth Performance and Biochemical Components between Low-Salinity-Tolerant Hybrid and Normal Variety of Pacific White Shrimp (Penaeus vannamei)

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