Phenolic Profile of Nipa Palm Vinegar and Evaluation of Its Antilipidemic Activities

Abstract

Obesity and overweight are strongly associated with dyslipidemia which can promote the development of cardiovascular diseases. Recently, natural products have been suggested as alternative compounds for antioxidant and antilipidemic activity. The objective of this study was to determine the phenolic compounds and assess the inhibitory activities on pancreatic lipase, cholesterol esterase, and cholesterol micellization of nipa palm vinegar (NPV). Total phenolic content was assessed and phenolic compounds were determined using the Folin–Ciocalteu assay and liquid chromatography-mass spectrometry (LC-MS), respectively. Pancreatic lipase and cholesterol esterase inhibitory activities of the NPV were measured using enzymatic colorimetric assays. The formation of cholesterol micelles was assessed using a cholesterol assay kit. The phenolic content of NPV was 167.10 ± 10.15 µg GAE/mL, and LC-MS analyses indicated the presence of gallic acid, isoquercetin, quercetin, catechin, and rutin as bioactive compounds. Additionally, the NPV inhibited pancreatic lipase and cholesterol esterase activities in a concentration-dependent manner. Moreover, the NPV also suppressed the formation of cholesterol micellization. These results suggest that phenolic compounds, especially gallic acid, isoquercetin, quercetin, catechin, and rutin, from NPV may be the main active compounds with possible cholesterol-lowering effects through inhibition of pancreatic lipase and cholesterol esterase activities as well as the inhibition of solubility of cholesterol micelles. Therefore, NPV may delay postprandial dyslipidemia, and it could be used as a natural source of bioactive compounds with antilipidemic activity. However, NPV should be extensively evaluated by animal and clinical human studies.

In Vitro Antilipidic and Antithrombotic Activities of Plectranthus glandulosus (Lamiaceae) Leaves Extracts and Fractions

“…Several studies reported that phenolic compounds are involved in lipase and cholesterol esterase inhibition activities [7,19,[46][47][48]. Thus, the inhibitory activities of these enzymes in this study might be attributed to the presence of 7-O-methyl luteolin 5-O-β-D-glucopyranoside, chrysoeriol 5-O-β-D-glucopyranoside, 5,7-dihydroxy-3,2 ′ ,4 ′ -trimethoxyflavone, and plectranmicin revealed as major compounds in both hydroethanolic and ethyl acetate extracts through LC-HRMS analysis.…”

“…Obviously, this has led to the search of novel lead molecules, preferably from natural products possessing antilipidemic and antithrombotic properties with lesser or no side effects and that are affordable to a large spectrum of population compared to the existing antilipidemic and antithrombotic drugs. Interestingly, a large number of earlier studies have reported many plant secondary metabolites, especially phenolic compounds, and have good inhibitory effects toward digestive enzymes such as pancreatic lipase and cholesterol esterase enzymes [7,[18][19][20]. Dietary polyphenols may also suppress the growth of adipose tissue through their antiangiogenic activity and by modulating adipocyte metabolism [21], as well as thrombolytic activity by dissolving blood clots [22].…”

Antioxidants, inhibits the growth of foodborne pathogens and reduces nitric oxide activity in LPS-stimulated RAW 264.7 cells of nipa palm vinegar

“…The nipa palm sap was fermented to NPV by the traditional local method ( Chatatikun & Kwanhian, 2020 ). The procedure, in brief, collect nipa palm sap from the cut stems and placed it in a terracotta tank at room temperature for 40 days to allow the natural fermentation process.…”

“…According to the procedure described in our previous work, the amount of total phenolic in NPV was determined by Folin-Ciocalteu assay ( Chatatikun & Kwanhian, 2020 ). First, 20 µL of samples were mixed with 100 µL of Folin-Ciocalteu reagent and 80 µL of sodium carbonate solution (75 g/L).…”

“…The fermented sap is called nipa palm vinegar (NPV). It has been generally used in cooking and associated with various health and medical benefits, including antioxidant, antidiabetic, antilipidemic, hepatoprotective, anti-inflammation and immunomodulation benefits ( Beh et al, 2016 ; Chatatikun & Kwanhian, 2020 ; Yusoff et al, 2015 ; Yusoff et al, 2017 ; Beh et al, 2017 ; Laklaeng & Kwanhian, 2020 ). These health benefits may be ascribed to the presence of several bioactive substances in its components, including organic acids, enzymes, amino acids, vitamins and phenolic acids ( Myint, 2011 ; Thanikan, 2018 ).…”