Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response

Abstract

BACKGROUND Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly‐pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra‐pharmaceutical potential. RESULTS Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti‐inflammatory activity than aglycone, particularly isorhamnetin glucosyl‐rhamnosyl‐pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α‐amylase inhibition and higher α‐glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti‐inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile. CONCLUSIONS In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti‐inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti‐inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management. © 2019 Society of Chemical Industry

Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization

“…Dillenii samples have different amounts of flavonoids, IG1 and IG2, together with QG1. Additionally, the in vitro antioxidant, anti-inflammatory, and anti-hyperglycemic activities of isolated, purified, and semi-synthesized betalains and phenolic compounds from Opuntia ficus-indica prickly pear fruits have been recently reported by Gómez-Maqueo et al [ 32 ]. Additionally, some authors reported that Opuntia extracts are hepatoprotective and can be used as a nutraceutical to prevent Acetaminophen (APAP)-induced acute liver failure (ALF), which is a serious health problem in developed countries [ 33 ].…”

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

“…As shown in Figure 1d, it is characterized by a high IG1 and IG5 content, but additionally contains peak 26 (Rt = 42.5; λ max at 255 and 355 nm), which we identified as isorhamnetin hexosyl-rhamnoside for the first time in prickly pear fruits. Following the abbreviation of isorhamnetin glycosides purified from cacti [18,19], we abbreviated this compound as IG7. This last isorhamnetin glycoside could be an isomer of IG5, however more information is needed to elucidate its structure.…”

Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

“…* Indicates statistically significant differences (p ≤ 0.05) in bioaccessibility between Pelota and Sanguinos varieties. 1 Data previously reported [11], 2 isorhamnetin glucosyl-rhamnosyl-rhamnoside (IG1), 3 isorhamnetin glucosyl-rhamnosyl-pentoside (IG2), 4 isorhamnetin hexosyl-hexosyl-pentoside (IG3), 5 isorhamnetin glucosyl-pentoside (IG4), 6 isorhamnetin glucosyl-rhamnoside (IG5).…”

“…mg/100 g fresh weight, 2 isorhamnetin glucosyl-rhamnosyl-rhamnoside (IG1), 3 isorhamnetin glucosyl-rhamnosyl-pentoside (IG2), 4 isorhamnetin hexosyl-hexosyl-pentoside (IG3), 5 isorhamnetin glucosyl-pentoside (IG4), and 6 isorhamnetin glucosyl-rhamnoside (IG5).…”

“…Prickly pears are also abundant in phenolic acids such as piscidic acid, which is also found in other members of the Cactaceae family. Piscidic acid, despite being less studied compared to other phenolic compounds, has shown anti-hypercholesterolemia effects by inhibiting cholesterol permeation in vitro as well as anti-inflammatory activity [3,4]. Furthermore, prickly pears are rich sources of flavonoids such as isorhamnetin glycosides, which possess significant antioxidant and anti-inflammatory activities [5].…”