Abstract
Nowadays, bioactive compounds from vegetable food and waste are of great interest for their inhibitory potential against digestive enzymes. In the present study, the inhibitory activity of methanolic extract from Lycium barbarum leaves on porcine pancreas α-amylase has been studied. The α-amylase inhibitory activity of the constituent phenolic acids was also investigated. The leaves were extracted by ultrasound-assisted method, one of the most efficient techniques for bioactive extraction from plant materials, and then the phenolic acids were identified by Accurate-Mass Quadrupole Time-of-Flight (Q-TOF) Liquid Chromatography/Mass Spectrometry (LC/MS). Chlorogenic and salicylic acids were the most abundant phenolic acids in L. barbarum leaf extract. The inhibitory effect against α-amylase, determined for individual compounds by in vitro assay, was higher for chlorogenic, salicylic, and caffeic acids. L. barbarum leaf extract showed an appreciable α-amylase inhibitory effect in a concentration-dependent manner. Docking studies of the considered phenolic acids into the active site of α-amylase suggested a conserved binding mode that is mainly stabilized through H-bonds and π-π stacking interactions.
Highlights
Despite the large number of synthetic pharmaceuticals, interest into natural products is increasing.The agricultural field offers a great opportunity thanks to the large quantities of byproducts of plant food processing, a promising source of biologically active compounds
The results revealed that the percentage of α-amylase inhibition increased for chemical standards in a dose-dependent manner, with a linear trend, as reported in other papers [10,34], with good R2 values
The results obtained by in vitro assay indicated that phenolic acids had interesting α-amylase inhibitory activity and showed that chlorogenic acid as the most active compound, followed by caffeic and salicylic acids with one-fold lower inhibition activity
Summary
The agricultural field offers a great opportunity thanks to the large quantities of byproducts of plant food processing, a promising source of biologically active compounds. In this context, food waste such as leaves are a cheap and available source of naturally-occurring bioactives, potentially useful for the development of functional foods and food supplements [1,2]. The recovery of high added-value components from food wastes can be carried out by traditional or innovative technologies Among the latter, ultrasound-assisted extraction (UAE) can be considered a very successful and efficient extraction process for bioactive extraction [2]
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