Targeted Phenolic Profiling, Antioxidant Activities, and Enzyme Inhibition Potential of Campanula lyrata subsp. lyrata Extracts With Molecular Docking Insights

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-08-06 DOI:10.1111/1750-3841.70368

Fatma Ozlem Kargin Solmaz, Bulent Kirkan, Erman Salih Istifli, Cengiz Sarikurkcu, Bektas Tepe

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Abstract

ABSTRACT

The growing interest in plant-based bioactives has intensified research into their therapeutic potential. This study investigated the chemical profile, antioxidant properties, and enzyme inhibitory effects of methanol extracts from Campanula lyrata subsp. lyrata, obtained via maceration (MAC-ME), Soxhlet (SOE-ME), and ultrasound-assisted extraction (UAE-ME). Among the extracts, MAC-ME contained the highest total phenolic (41.76 mg GAE/g) and flavonoid (23.68 mg RE/g) contents. In antioxidant assays, SOE-ME exhibited the strongest DPPH radical scavenging activity (IC₅₀: 1.17 mg/mL), while all extracts displayed comparable reducing power in CUPRAC and FRAP assays (EC₅₀: 0.50–0.77 mg/mL), indicating moderate antioxidant potential. Enzyme inhibition results revealed that SOE-ME showed the most potent AChE (IC₅₀: 1.18 ± 0.03 mg/mL) and tyrosinase (IC₅₀: 1.45 ± 0.01 mg/mL) inhibition, whereas MAC-ME demonstrated the highest α-amylase inhibition (IC₅₀: 2.11 ± 0.01 mg/mL). These findings suggest selective bioactivity profiles depending on the extraction technique. Molecular docking supported the in vitro results, showing strong binding affinities of chlorogenic acid (ΔG = −9.25 kcal/mol for AChE) and hesperidin (ΔG = −9.05 kcal/mol for α-amylase), with simultaneous docking indicating potential synergistic interactions (ΔG up to −12.65 kcal/mol). Overall, the extracts—especially SOE-ME—demonstrated promising multi-target bioactivity, underscoring the pharmacological potential of C. lyrata subsp. lyrata in managing oxidative stress and enzyme-related disorders.

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铃兰的酚类特征、抗氧化活性和酶抑制潜力。lyrata提取物与分子对接的见解

随着人们对植物性生物活性物质的兴趣日益浓厚，对其治疗潜力的研究也越来越深入。本文研究了铃兰甲醇提取物的化学性质、抗氧化性能和酶抑制作用。lyrata，通过浸渍（MAC-ME），索氏（SOE-ME）和超声辅助提取（UAE-ME）获得。其中，MAC-ME总酚（41.76 mg GAE/g）和类黄酮（23.68 mg RE/g）含量最高。在抗氧化实验中，sod - me具有最强的DPPH自由基清除能力（IC50: 1.17 mg/mL），而所有提取物在CUPRAC和FRAP实验中表现出相当的还原能力（EC50: 0.50-0.77 mg/mL），显示出中等的抗氧化潜力。酶抑制结果显示，SOE-ME对AChE （IC50: 1.18±0.03 mg/mL）和酪氨酸酶（IC50: 1.45±0.01 mg/mL）的抑制作用最强，而MAC-ME对α-淀粉酶的抑制作用最强（IC50: 2.11±0.01 mg/mL）。这些发现表明，选择性生物活性谱取决于提取技术。分子对接支持了体外实验结果，绿原酸（ΔG =−9.25 kcal/mol）和橙皮苷（ΔG =−9.05 kcal/mol， α-淀粉酶）具有很强的结合亲和力，同时对接表明可能存在协同作用（ΔG高达−12.65 kcal/mol）。总的来说，这些提取物，特别是soe - me，显示出了很好的多靶点生物活性，强调了lyrata亚sp的药理潜力。Lyrata在处理氧化应激和酶相关疾病中的作用。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.