LAPSE:2021.0389
Published Article
LAPSE:2021.0389
Phenolic Acids from Lycium barbarum Leaves: In Vitro and In Silico Studies of the Inhibitory Activity against Porcine Pancreatic α-Amylase
May 24, 2021
Nowadays, bioactive compounds from vegetable food and waste are of great interest for their inhibitory potential against digestive enzymes. In the present study, the inhibitory activity of methanolic extract from Lycium barbarum leaves on porcine pancreas α-amylase has been studied. The α-amylase inhibitory activity of the constituent phenolic acids was also investigated. The leaves were extracted by ultrasound-assisted method, one of the most efficient techniques for bioactive extraction from plant materials, and then the phenolic acids were identified by Accurate-Mass Quadrupole Time-of-Flight (Q-TOF) Liquid Chromatography/Mass Spectrometry (LC/MS). Chlorogenic and salicylic acids were the most abundant phenolic acids in L. barbarum leaf extract. The inhibitory effect against α-amylase, determined for individual compounds by in vitro assay, was higher for chlorogenic, salicylic, and caffeic acids. L. barbarum leaf extract showed an appreciable α-amylase inhibitory effect in a concentration-dependent manner. Docking studies of the considered phenolic acids into the active site of α-amylase suggested a conserved binding mode that is mainly stabilized through H-bonds and π-π stacking interactions.
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Keywords
antioxidant activity, bioactives, food waste, goji leaves, hypoglycaemic activity, molecular docking, UAE
Suggested Citation
Pollini L, Riccio A, Juan C, Tringaniello C, Ianni F, Blasi F, Mañes J, Macchiarulo A, Cossignani L. Phenolic Acids from Lycium barbarum Leaves: In Vitro and In Silico Studies of the Inhibitory Activity against Porcine Pancreatic α-Amylase. (2021). LAPSE:2021.0389
Author Affiliations
Pollini L: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy [ORCID]
Riccio A: Chemistry and Technology of Drug Section, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
Juan C: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
Tringaniello C: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy [ORCID]
Ianni F: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
Blasi F: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy [ORCID]
Mañes J: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain [ORCID]
Macchiarulo A: Chemistry and Technology of Drug Section, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
Cossignani L: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy [ORCID]
Riccio A: Chemistry and Technology of Drug Section, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
Juan C: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
Tringaniello C: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy [ORCID]
Ianni F: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
Blasi F: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy [ORCID]
Mañes J: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain [ORCID]
Macchiarulo A: Chemistry and Technology of Drug Section, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
Cossignani L: Food Science and Nutrition Section, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy [ORCID]
Journal Name
Processes
Volume
8
Issue
11
Article Number
E1388
Year
2020
Publication Date
2020-10-30
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8111388, Publication Type: Journal Article
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LAPSE:2021.0389
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doi:10.3390/pr8111388
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[v1] (Original Submission)
May 24, 2021
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May 24, 2021
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https://psecommunity.org/LAPSE:2021.0389
Original Submitter
Calvin Tsay
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