In Vitro α-Amylase and α-Glucosidase Inhibitory Potential of Green Banana Powder Extracts.

Q2 Environmental Science
The Scientific World Journal Pub Date : 2024-09-07 eCollection Date: 2024-01-01 DOI:10.1155/2024/5515855
Pongsathorn Klomsakul, Pornchanok Chalopagorn
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引用次数: 0

Abstract

This study investigated the proximate composition and inhibitory potential of hot water and ethanolic extracts of the pulp, peel and whole fruit of green banana (Musa sapientum) on α-amylase and α-glucosidase. Bioactive compounds were identified using GC-MS analysis. In addition, the cytotoxic effect on human gingival fibroblast (hGF) was evaluated using the sulphorhodamine B (SRB) assay. The results showed that the peel of green banana had the highest amount of ash (10.05%), fat (2.83%), protein (3.64%) and total dietary fibre (36.62%). The carbohydrate content of the whole fruit (81.79%) and pulp (81.50%) was higher than that of the peel (71.90%). The moisture content of the pulp (13.08%) was higher than that of the peel (11.58%) and whole fruit (11.30%). The ethanolic green banana peel extract showed a good inhibitory effect of α-amylase and α-glucosidase with the concentration necessary for 50% inhibition (IC50) of 0.512 and 0.100 mg·mL-1, respectively. The α-glucosidase inhibitory effect of the ethanolic green banana peel extract and the hot water green banana peel extract was not significantly different from that of acarbose (IC50 0.108 mg·mL-1). GC-MS analysis of the ethanolic green banana peel extract revealed fatty acids and fatty acid ester (9-octadecenamide (Z), octadecanamide and other compounds). The ethanolic peel extract exhibits a significant noncytotoxicity effect on hGF cells at concentrations ranging from 0.0001 to 1.0 mg·mL-1.

青香蕉粉提取物的体外α-淀粉酶和α-葡萄糖苷酶抑制潜力
本研究调查了青香蕉(Musa sapientum)果肉、果皮和整个果实的近似成分以及热水和乙醇提取物对α-淀粉酶和α-葡萄糖苷酶的抑制潜力。利用气相色谱-质谱分析鉴定了生物活性化合物。此外,还利用硫代多巴胺 B(SRB)测定法评估了对人牙龈成纤维细胞(hGF)的细胞毒性作用。结果表明,青香蕉果皮的灰分(10.05%)、脂肪(2.83%)、蛋白质(3.64%)和总膳食纤维(36.62%)含量最高。全果(81.79%)和果肉(81.50%)的碳水化合物含量高于果皮(71.90%)。果肉的水分含量(13.08%)高于果皮(11.58%)和整个果实(11.30%)。青香蕉皮乙醇提取物对α-淀粉酶和α-葡萄糖苷酶有很好的抑制作用,抑制 50%所需的浓度(IC50)分别为 0.512 和 0.100 mg-mL-1。绿香蕉皮乙醇提取物和绿香蕉皮热水提取物对α-葡萄糖苷酶的抑制作用与阿卡波糖(IC50 0.108 mg-mL-1)相比没有显著差异。青香蕉皮乙醇提取物的气相色谱-质谱分析显示了脂肪酸和脂肪酸酯(9-十八烯酰胺(Z)、十八烯酰胺和其他化合物)。在 0.0001 至 1.0 毫克/毫升-1 的浓度范围内,乙醇青香蕉皮提取物对 hGF 细胞具有明显的无细胞毒性作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
The Scientific World Journal
The Scientific World Journal 综合性期刊-综合性期刊
CiteScore
5.60
自引率
0.00%
发文量
170
审稿时长
3.7 months
期刊介绍: The Scientific World Journal is a peer-reviewed, Open Access journal that publishes original research, reviews, and clinical studies covering a wide range of subjects in science, technology, and medicine. The journal is divided into 81 subject areas.
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