Abstract
Tyrosinase and α-glucosidase enzymes are known as promising target candidates for inhibitors to control unwanted pigmentation and type II diabetics mellitus. Therefore, twenty extracts as enzyme inhibitors were prepared from edible spices: nutmeg, mace, star anise, fenugreek, and coriander aiming to explore their antioxidant, antibrowning, and antidiabetic potential. Results confirmed that all extracts showed potent antioxidant activity ranging from IC50 = 0.14 ± 0.03 to 3.69 ± 0.37 μg/mL. In addition, all extracts exhibited excellent antityrosinase (IC50 = 1.16 ± 0.06 to 71.32 ± 4.63 μg/mL) and anti-α-glucosidase (IC504.76 ± 0.71 to 42.57 ± 2.13 μg/mL) activities outperforming the corresponding standards, hydroquinone, and acarbose, respectively. Among all extracts, star anise ethyl acetate (Star anise ETAC) was found most potent inhibitor for both tyrosinase and α-glucosidase enzymes and was further studied to explore the mechanism of enzyme inhibition. Kinetic analysis revealed its irreversible but mixed-type tyrosinase inhibition with preferentially competitive mode of action. However, it binds reversibly with α-glucosidase through competitive mode of action. Further, star anise ETAC extract showed concentration dependent and posttreatment time-dependent antibrowning effect on potato slices and antidiabetic effect on diabetic rabbits in vivo proposing it promising candidate for tyrosinase-rooted antibrowning and α-glucosidase-associated diabetes management for future studies.
Highlights
Spices, a tropical herbal plant or its specific part, are valuable part of food and used in fragrances, cosmetics, and medicines
The experiment was performed in duplet, and IC50 value was calculated by using excel to compare the results
A reaction mixture, 25 μL of 0.1 M sodium phosphate buffer, 12.5 μL (0.5 mM) of pNPG as substrate, 10 μL extract as inhibitor, and 12.5 μL of α-glucosidase enzyme, was mixed and incubated for 30 min at 37°C
Summary
A tropical herbal plant or its specific part, are valuable part of food and used in fragrances, cosmetics, and medicines. Spices have been studied rigorously in recent times to understand their nature and chemical constituents Many studies reported their important therapeutic uses, i.e., as appetizer, digestive, analgesic, carminative, hepatoprotective, blood purifier, hypolipidimic, antipyretic, antidiabetic, anti-inflammatory, antimicrobial, and antioxidant agents [1–3]. Inspired by their medicinal values, five common species of daily use, i.e., nutmeg, mace, star anise, fenugreek, and coriander, were selected. Tyrosinase is a key enzyme in pigment synthesis It is responsible for skin and hair color as well as for undesirable enzymatic browning in fresh-cut fruits or plant-derived foods limiting their shelf-life with the resultant economic loss [11]. Search for safe and potent antioxidants with tyrosinase and α-glucosidase inhibitory properties preferably from natural sources is desirable which may help in enzyme-associated pigmentation and diabetic management
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