In vitro evaluation of digestive enzyme inhibition and antioxidant effects of naked oat phenolic acid compound (OPC). (30th January 2020)

• Record Type: Journal Article
• Authors: Yang, Zhihao; Qin, Chuan; Weng, Peifang; Zhang, Xin; Xia, Qiang; Wu, Zufang; Liu, Lianliang; Xiao, Jianbo
• Is Part Of: International journal of food science & technology. Volume 55:Number 6(2020)
• Page Start: 2531
• Page End: 2540
• Publication Date: 2020-01-30
• Subjects: Antioxidant activity -- digestion enzymes -- inhibition -- kinetics -- naked oat -- phenolic compounds; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14504
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This research was focused on digestive enzyme inhibition and antioxidant properties of naked oat phenolic acid compound (OPC). Free and bound phenolic acid were separated from ethyl acetate fraction, n ‐butanol fraction and aqueous fraction. The interactions between OPC and main digestive enzymes (α‐amylase, α‐glucosidase, pepsin and trypsin) were studied. It was shown that the semi‐purified bound phenolic acid (semi‐purified by AB‐8 column) has a competitive alpha‐glucosidase inhibitor, while OPC of the organic extract fraction exhibited the characteristics of a mixed inhibitor. Bound phenolic‐ n ‐butanol fraction (IC50 = 98.39 ± 0.89 µg mL −1 ) had the strongest ability to scavenge the 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH). Additionally, the starch hydrolysis degree of n ‐butanol extraction naked oat phenolic compound was significantly lower than other fractions in vitro . The integrated results suggested that OPC could be considered as potential healthy factor to control postprandial blood glucose, and the mechanism maybe via anti‐digestion, antioxidation and interaction with diabetes‐related starch. Abstract : Naked oat phenolic compounds (OPC) characterised the ability to effectively inhibit digestive enzymes (α‐amylase, α‐glucosidase, trypsin, and pepsin), antioxidant activity and slow down starch digestion, which may be used as a novel functional ingredient.