Characterization and bioactivity of proanthocyanidins during Malay cherry (Lepisanthes alata) fruit ripening. (August 2020)

• Record Type: Journal Article
• Authors: Zhang, Yan; Santosa, Robert Wibisana; Zhang, Min; Huo, Junwei; Huang, Dejian
• Is Part Of: Food bioscience. Volume 36(2020)
• Publication Date: 2020-08
• Subjects: Malay cherry -- Lepisanthes alata -- Proanthocyanidins -- Fruit ripening -- Antidiabetic activity -- α-amylase; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2020.100617
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Bioactive proanthocyanidins are the main inhibitors of starch hydrolases in unripe and ripe Malay cherry fruits. Proanthocyanidins from both unripe and ripe fruits showed stronger inhibition of α-amylase with IC50 values of 3.54 ± 0.03 and 1.19 ± 0.02 μg/mL, respectively, than that of α-glucosidase. The structural fingerprints of proanthocyanidins were identified using high-performance liquid chromatography electrospray ionization mass spectrometry and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses. Results showed the subunits of proanthocyanidins were (epi)catechins and (epi)gallocatechins, and they formed tetramers to dodecamers in unripe fruits and tetramers to hexadecamers in ripe fruits. The mean degree of polymerization (mDP) of proanthocyanidins was found to increase from 8 to 18 as fruit ripened. Larger proanthocyanidins (higher mDP values) in ripe fruits exerted significantly stronger inhibition of α-amylase and α-glucosidase than less polymerized proanthocyanidins in unripe fruits, indicating the dependence of inhibition on mDP. Total phenolics and total proanthocyanidins significantly decreased as fruit ripened. Highlights: Malay cherry fruit starch hydrolases' inhibitors were proanthocyanidins. Proanthocyanidins were only (epi)catechins and (epi)gallocatechins. The mDP of proanthocyanidins increased from 8 to 18 as fruits ripened. Larger proanthocyanidins had significantly stronger starch hydrolases' inhibition. Total phenolics and total proanthocyanidins significantly decreased as fruit ripened.