title: Enrichment and Purification of Polyphenol Extract from Sphallerocarpus gracilis Stems and Leaves and in Vitro Evaluation of DNA Damage-Protective Activity and Inhibitory Effects of α-Amylase and α-Glucosidase.
abstract: An efficient preparative separation method for Sphallerocarpus gracilis stems and leaves polyphenols (SGslP) was established in this study. An X-5 macroporous adsorption resin was selected for the purification of the SGslP, and the polyphenol content of the purified SGslP (PSGslP) was increased 5.11-fold from 8.29% to 42.38% after one treatment run. The chemical composition of the PSGslP was analyzed by HPLC-MS/MS, and the predominant compounds were found to be luteolin-7-glucoside, acacetin-7-acetyglycoside and its isomers. In addition, the PSGslP was evaluated in vitro to determine the DNA damage-protective activity and inhibitory effects of α-amylase and α-glucosidase. The results indicated that the PSGslP exhibited significant protective activities against both ROO• and •OH radical-induced DNA damage. Moreover, the PSGslP exerted a dose-dependent inhibition effect on α-glucosidase but no inhibitory effect on α-amylase. These findings indicate that the Sphallerocarpus gracilis stems and leaves are good natural sources of antioxidants and are potent inhibitors of α-glucosidase activity and are potential anti-diabetic inhibitor.
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. mtt_smile@163.com.|College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. mtt_smile@163.com.
authors.forename: Tingting
authors.initials: T
authors.lastname: Ma
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. sunyu7459@cau.edu.cn.
authors.forename: Xiangyu
authors.initials: X
authors.lastname: Sun
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. tianchengrui1404@sina.com.
authors.forename: Chengrui
authors.initials: C
authors.lastname: Tian
authors.affiliation: National HACCP Center, Chinese Academy of Inspection and Quarantine, Beijing 100123, China. luojy@snnu.edu.cn.
authors.forename: Jiyang
authors.initials: J
authors.lastname: Luo
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. 18191271130@163.com.
authors.forename: Cuiping
authors.initials: C
authors.lastname: Zheng
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. zhanjicheng@cau.edu.cn.
authors.forename: Jicheng
authors.initials: J
authors.lastname: Zhan
mesh_terms: D019661:Apiaceae / Q000737:chemistry*; D004249:DNA Damage / Q000187:drug effects*; D065089:Glycoside Hydrolase Inhibitors / Q000494:pharmacology; D007004:Hypoglycemic Agents / Q000494:pharmacology; D066298:In Vitro Techniques; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry*; D018547:Plant Stems / Q000737:chemistry*; D059808:Polyphenols / Q000302:isolation & purification / Q000494:pharmacology*; D000516:alpha-Amylases / Q000037:antagonists & inhibitors*; D000520:alpha-Glucosidases / Q000737:chemistry*
chemical_list: D065089:Glycoside Hydrolase Inhibitors; D007004:Hypoglycemic Agents; D010936:Plant Extracts; D059808:Polyphenols; D000516:alpha-Amylases; D000520:alpha-Glucosidases
keywords: SGslP; enzyme inhibition; oxidative DNA damage; phenolic composition; purification