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Title 

Glycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia

 

보골지 씨앗으로부터 당가수분해효소 저해제 개발

Authors 

K Y OhJ H LeeM J Curtis-LongJ K ChoJ Y KimWoo Song LeeK H Park

Publisher 

Elsevier

Issue Date 

2010

Citation 

Food Chemistry, vol. 121, no. 4, pp. 940-945

Keywords 

α-Glucosidase inhibitorα-Mannosidase inhibitorGlycosidasePsoralea corylifolia

Abstract 

The seeds of Psoralea corylifolia were extracted into five different polar solvents: chloroform, 50% ethanol in water, ethanol, methanol and water. All extracts were evaluated for glycosidase inhibitory activity. The chloroform extract (CE) showed the lowest IC50 values against α-glucosidase (82.9 μg/ml) and α-mannosidase (132 μg/ml). Chromatography of CE yielded nine phenolic compounds which were identified as isovabachalcone (1), 4′-O-methylbavachalcone (2), isobavachromene (3), corylifolin (4), bavachinin (5), psoralidin (6), neobavaisoflavone (7), corylifol A (8), and bakuchiol (9). All isolated compounds, apart from compound 5, possessed α-glucosidase inhibitory activities. Among them, compounds 6-8 exhibited potent inhibition with IC50s of 13.7, 27.7 and 11.3 μM, respectively. Furthermore, compounds 2 and 6 showed α-mannosidase inhibitory activity. Mechanistic analysis of their inhibition modes against α-glucosidase showed that compounds (6 and 7) were noncompetitive, whereas compound 8 was mixed. Furthermore, the most active glycosidase inhibitors (2, 6-8) were proven to be present in the native seed in high quantities by an HPLC chromatogram.

ISSN 

0308-8146

Link 

http://dx.doi.org/10.1016/j.foodchem.2010.01.022

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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