The okra skin extract and its cholesterol‐lowering activities ő in vitro study (1045.28)

Abstract

Okra [Abelmoschus esculentus (L.) Moench], also known as lady’s finger or gumbo, is an edible green vegetable that is widely used in cuisines around the world. It is rich in nutritive components such as dietary fibers, proteins, vitamins, minerals, antioxidants, and polyphenolic compounds. Several studies showed the health benefits of the okra in the prevention of hyperglycemia and hyperlipidemia. This in‐vitro study was aimed to investigate the effect of the okra skin extract on cholesterol‐lowering activities. The inhibitory effects of the extract on pancreatic cholesterol esterase activity and on the cholesterol micellization, also its effect on the binding ability to bile acids, were determined. The results showed that the okra skin extract inhibited pancreatic cholesterol esterase activity in the concentration‐dependent manner (R2=0.817, p <0.05, IC50 = 3.17 mg/mL). Moreover, the extract (ranging from 0.25‐2 mg/mL) also inhibited the cholesterol micellization in the concentration‐dependent manner (R2=0.827, p <0.05). In addition, the okra skin extract showed the ability to bind to bile acids (glycodeoxycholic acid, taurodeoxycholic acid, and taurocholic acid). We found that the binding efficacy of the extract (2 mg/mL) to glycodeoxycholic acid was significantly higher than binding to taurodeoxycholic acid and taurocholic acid (mean±SEM: 16.16±1.26% vs. 10.04±1.02% and 8.76±0.70%, p <0.05, respectively). In conclusion, the okra skin extract exhibited cholesterol‐lowering activities by inhibiting pancreatic cholesterol esterase activity, reducing the efficacy of cholesterol micellization, and binding to bile acids, which may result in delayed cholesterol absorption and increase cholesterol excretion. These findings may be useful for further studies in proposed mechanism on hypolipidemic acitivity of the okra.Grant Funding Source: Grants for Development of New Faculty Staff, Ratchadaphiseksomphot Endowment Fund, CU