FACILITATING THE RELEASE OF BIONUTRIENTS FROM MORINDA CITRIFOLIA (NONI) BY CELLULASE HYDROLYSIS AND LACTIC ACID BACTERIA FERMENTATION AND THEIR EFFECTS ON α-AMYLASE AND α-GLUCOSIDASE ACTIVITIES

Abstract

For facilitating the release of bionutrients from noni, 6 h of hydrolysis with 100 U/mL cellulase at 50℃ and an additional 48 h of fermentation with Pediococcus pentosaceus BCRC 14053 at 37℃ were performed. Increases in the extraction yields (87.8-607.8 mg/g) and the total phenolic content (2.02-7.45 mg/g) of various extracts were obtained, suggesting that bionutrients were released from noni during hydrolysis or fermentation. In hydrolyzed and/or additionally fermented samples, significant decreases in the half maximal inhibitory concentration (IC_(50)) against α-amylase (10.28-1.61 mg/mL) and α-glucosidase (46.47-3.73 mg/mL) were observed. Gas chromatography-mass spectrometry results revealed that the major components with these inhibition abilities were scopoletin and octanoic acid. Octanoic acid substantially inhibited both α-amylase and α-glucosidase, whereas scopoletin inhibited α-glucosidase with an IC_(50) of 9.7 μg/mL, which is much lower than that of acarbose (a positive control, 780.8 μg/mL).