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Abstract Title:

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon onα-amylase, α-glucosidase and lipase.

Abstract Source:

Int J Vitam Nutr Res. 2020 Apr 24:1-9. Epub 2020 Apr 24. PMID: 32326848

Abstract Author(s):

Pınar Ercan, Sedef Nehir El

Article Affiliation:

Pınar Ercan

Abstract:

The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya,), red grape (Papazkarası,) and cinnamon (Cassia,) using anstatic digestion system based on human gastrointestinal physiologically relevant conditions. Also,inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

Study Type : In Vitro Study

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Sayer Ji
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