Extraction, in vitro hypoglycaemic activity and active ingredient analysis of polyphenols from walnut green husk

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-24 DOI:10.1016/j.jff.2024.106508

Xia Hu , Jing Xie , Yu-Ying Bai , Zi-Shan Hong , Li Zhang , Wan-Ying Gong , Yue-Xiu Pan , Wen-Jing Wang , Min Su , Jun Sheng , Yang Tian

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Abstract

A variety of polyphenols in walnut green husk have shown physiological benefits, but their primary hypoglycemic active ingredients remain unclear. We report the extraction of walnut green husk polyphenols (WGHP) and their hypoglycemic effects in vitro. WGHP was extracted using ultrasound-assisted ethanol extraction, with optimization via response surface methodology resulting in 88.0 ± 0.1 % purity after D101 macroporous resin purification. WGHP effectively inhibited α-glucosidase and α-amylase, with IC₅₀ values of 3.42 μg/mL and 2.56 mg/mL, respectively. It also increased glycogen synthesis in insulin-resistant HepG2 cells and enhanced glucose consumption in 3T3-L1 and insulin-resistant HepG2 cells. Screening six α-glucosidase ligands from WGHP using affinity ultrafiltration and UPLC-MS/MS, combined with molecular docking, identified hydrogen bonds and binding energies between the ligands and the enzyme. These results highlight the hypoglycemic potential of walnut green husk polyphenols and provide a basis for future therapeutic research.

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核桃青皮多酚的提取、体外降血糖活性和有效成分分析

核桃青皮中的多种多酚具有生理功效，但其主要的降血糖活性成分仍不清楚。我们报告了核桃青皮多酚（WGHP）的提取及其体外降血糖作用。WGHP 采用超声波辅助乙醇萃取法提取，并通过响应面方法进行了优化，经过 D101 大孔树脂纯化后，纯度为 88.0 ± 0.1%。WGHP 能有效抑制α-葡萄糖苷酶和α-淀粉酶，其 IC50 值分别为 3.42 μg/mL 和 2.56 mg/mL。它还能增加胰岛素抵抗的 HepG2 细胞的糖原合成，并增强 3T3-L1 和胰岛素抵抗的 HepG2 细胞的葡萄糖消耗。利用亲和超滤和 UPLC-MS/MS，结合分子对接，从 WGHP 中筛选出六种 α-葡萄糖苷酶配体，确定了配体与酶之间的氢键和结合能。这些结果突显了核桃青皮多酚的降血糖潜力，并为未来的治疗研究提供了基础。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	α-amylase
上海源叶	gallic acid
上海源叶	α-glucosidase
上海源叶	Folin-Phenol
上海源叶	4-nitrophenyl-β-D-galactopyranoside (PNPG)