Bioactive assessment of the antioxidative and antidiabetic activities of oleanane triterpenoid isolates of sprouted quinoa yoghurt beverages and their anti-angiogenic effects on HUVECS line

Abstract

• 1 H NMR structural elucidation confirmed the isolated compounds as oleanolic acids. • Optimal antioxidative activities were observed at 24 h germination time. • OA extracts of QYB inhibited α-glucosidase and DPP-IV in a dose-dependent manner. • Germination optimized the cytotoxic effects of OA extracts of QYB. • The anti-angiogenic disruption of tubes formation was most prominent in OA of QY124. Oleanolic acid (OA), a pentacyclic triterpene was isolated from sprouted quinoa yoghurt beverage (QYB). The influence of sprouting on the antioxidative, antidiabetic and anti-angiogenic activities of the OA extracts were assessed. The results showed that all samples exhibited significant (p < 0.05) DPPH, ABTS, and FRAP antioxidant capacities. At IC 50 of 7.41%, 6.83%, and 10.46%, α-glucosidase activities of QY100, QY124, and QY172 were comparable to the control. For DPP-IV assay, QY124 (IC 50 = 12.89%) recorded the highest activity. Additionally, the viability of HUVEC s significantly (p > 0.05) reduced after OA treatment at ranges of 52.39–65.81%, 31.47–80.46%, and 22.84–43.22% in QY100, QY124 and QY172 respectively. Significant (p > 0.05) reductions in tube lengths and branches were also observed. Germination influenced the production of bioactive OA in QYB and therefore had dietary potentials of being effective against several cardiovascular-related diseases.