Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-07 DOI:10.1080/19476337.2022.2125584

Shida Tang, Yan-Xi Sun, Ting Gu, F. Cao, Ying-Bin Shen, Juping He, Zhen-Xing Xie, Chao Li

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引用次数: 1

Abstract

ABSTRACT In the present study, phenolic compounds from Gomphrena globosa L. (GGLPCs) including total phenols, flavonoids, flavonols, flavanols, and phenolic acids were measured by spectrophotometric method. The antioxidant activities of GGLPCs were assessed by radical scavengings of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline -6-sulfonic acid)-diammonium salt (ABTS) cation, oxygen radical absorbance capacity (ORAC), phosphomolybdenum antioxidative power (PAP), ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) assays. Antimicrobial and enzyme inhibitory activities of GGLPCs in vitro were investigated using micro-plate dilution method and colorimetry, respectively. The results showed that GGLPCs containing abundant phenolic compounds, had obvious antioxidant and antimicrobial activities (especially against Escherichia coli and Listeria monocytogenes), and significant inhibitory effects on lipase, α-amylase, α-glucosidase, and trypsin in vitro. Thus, the results showed that GGLPC may be used as a natural antioxidant and antibacterial agent, as well as drugs for the treatment of hyperlipidemia, diabetes, and inflammation-related diseases.

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球藻酚类化合物的植物化学分析、抗氧化、抗菌和酶抑制活性

摘要本研究采用分光光度法测定了球藻中的酚类化合物，包括总酚、黄酮、黄酮醇、黄烷醇和酚酸。通过1，1-二苯基-2-苦基肼（DPPH）和2，2′-叠氮双-（3-乙基苯并噻唑啉-6-磺酸）-二铵盐（ABTS）阳离子的自由基清除、氧自由基吸收能力（ORAC）、磷钼抗氧化能力（PAP）、铁还原抗氧化能力（FRAP）和铜离子还原抗氧化能力的测定来评估GGLPCs的抗氧化活性。分别采用微板稀释法和比色法研究了GGLPCs的体外抗菌活性和酶抑制活性。结果表明，GGLPCs含有丰富的酚类化合物，具有明显的抗氧化和抗菌活性（尤其是对大肠杆菌和李斯特菌），对脂肪酶、α-淀粉酶、α-葡萄糖苷酶和胰蛋白酶具有显著的抑制作用。因此，研究结果表明，GGLPC可以作为一种天然抗氧化剂和抗菌剂，以及治疗高脂血症、糖尿病和炎症相关疾病的药物。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.