Hypoglycemic and antioxidative activity evaluation of phenolic compounds derived from walnut diaphragm produced in Xinjiang. Issue 12 (19th September 2022)

• Record Type: Journal Article
• Authors: Liu, Hongcui; Pei, Zhuo; Li, Wei
• Is Part Of: Journal of food biochemistry. Volume 46:Issue 12(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-09-19
• Subjects: antioxidant activity -- hypoglycemic activity -- inhibition kinetics -- phenolic components -- walnut diaphragm -- α‐Amylase inhibition; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.14403
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: Walnut diaphragm is defined as a dry wood septum located between the walnut shell and kernel. In this work, seven phenolic compounds from walnut diaphragm were purified and characterized, and their antioxidant activities and mechanisms of hypoglycemia were investigated. Compounds 1 –7 were tested for DPPH, ABTS scavenging ability, and FRAP assay to evaluate the antioxidant activity. α‐Amylase inhibition assay was introduced to assess the hypoglycemic activity, and the mechanism was investigated by kinetic analysis, CD spectrum, and molecular docking. Compound 6 showed the strongest antioxidant ability, while compound 1 exhibited the strongest inhibition of α‐amylase by changing the secondary structure of α‐amylase in a mixed competitive inhibition mode. Molecular docking test predicted that the tetrahydropyran part in compound 1 may contribute to its hypoglycemic effect. This study furnishes a new theoretical reference for the utilization and development of walnut diaphragm into a health food with antioxidant and hypoglycemic properties. Practical applications: The finding of this research may serve as a basis for the subsequent development of walnut diaphragm into instant tea‐based health food or added to other food carriers to achieve auxiliary antioxidant and hypoglycemic effects. This study revealed that polyphenolic components were the material basis for the antioxidant and hypoglycemic effects of walnut diaphragm, which could be identified as landmark chemical components for controlling quality standards in the development of walnut diaphragm, thus accelerating the research process of quality standards for walnut diaphragm‐related products. Furthermore, the studies on the mechanism of hypoglycemic activity supply more credible data to support the development of walnut diaphragm into a safe and consumer‐friendly health food. With abundant resources and clear efficacy, walnut diaphragm has great development prospect and application value. Abstract : In order to provide a basis for application of Walnut diaphragm in functional food, the chemical constituents and activities of it were conducted. Seven phenolic compounds were isolated and activity experiments showed that compounds 1 and 2 had the strongest inhibitory activity against α‐amylase in a mixed‐competitive inhibition manner.