Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-02-01 DOI:10.1007/s00217-025-04670-9

Cyrine Landolsi, Zoran Minic, Moncef Feki, Sharon Curtis, Farah Hosseinian, Saoussem Harrabi

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引用次数: 0

Abstract

Peach processing produces considerable amounts of by-products including peels and kernels that are a rich source of health promoting compounds. Despite their rich content of bioactive compounds, there is a lack of information about the chemical and biological properties of peach extracts, which depend on different factors including the extraction method. Therefore, this study assessed the phenolic profile of peach extracts obtained from seeds and flesh with skin parts by two methods (maceration and ultrasound-assisted extraction (UAE) as well as their hypocholesterolemia potential. The results show that total polyphenol content (TPC) was affected by both the extraction method and tissue type. The peach seeds were found to have the highest TPC (11.98–18.29 g/100 g) compared with the flesh and skin extracts (TPC 6.62–9.29 g/100 g). Peach extracts obtained by UAE exhibited higher in vitro anti-HMG-CoA reductase (HMGCR) activity (35.52–37.14%) than those extracted with maceration (30.70–33.53%), which could be linked to the difference in their TPC. All the tested extracts have the same phenolic profile and Nano-LC-ESI-MS/MS analysis yielded a comprehensive identification of 21 compounds. In silico docking study of these compounds revealed the ability of medicarpin derivative and hydroxy-ethyl gallate to establish different interactions with HMGCR active site, acting so as competitive inhibitors against the enzyme. Peach by-products have an excellent potential for the development of new functional foods or drugs.

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不同桃李提取物抗hmg - coa还原酶能力的酚类成分、硅质及体外评价

桃子加工会产生大量的副产品，包括果皮和果仁，它们是促进健康化合物的丰富来源。尽管桃果提取物中含有丰富的生物活性物质，但对其化学和生物学特性的研究却很少，这与提取方法等因素有关。因此，本研究通过浸渍法和超声辅助提取法（UAE）两种方法，对桃仁和带皮果肉提取物的酚类特征进行了评价，并对其降胆固醇潜能进行了评价。结果表明，总多酚含量受提取方法和组织类型的影响。桃仁的TPC为11.98 ~ 18.29 g/100 g，果肉和果皮提取物的TPC为6.62 ~ 9.29 g/100 g。用UAE法提取的桃果提取物体外抗hmg - coa还原酶（HMGCR）活性（35.52 ~ 37.14%）高于浸渍法提取的（30.70 ~ 33.53%），这可能与两种方法的TPC差异有关。所有被测提取物具有相同的酚类特征，纳米lc - esi -MS/MS分析获得了21个化合物的综合鉴定。这些化合物的硅对接研究揭示了medicarpin衍生物和没食子酸羟乙酯能够与HMGCR活性位点建立不同的相互作用，从而作为酶的竞争性抑制剂。桃副产物在开发新型功能食品或药物方面具有良好的潜力。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.