This research was focused on digestive enzyme inhibition and antioxidant properties of naked oat phenolic acid compound (OPC). Free and bound phenolic acid were separated from ethyl acetate fraction, n‐butanol fraction and aqueous fraction. The interactions between OPC and main digestive enzymes (α‐amylase, α‐glucosidase, pepsin and trypsin) were studied. It was shown that the semi‐purified bound phenolic acid (semi‐purified by AB‐8 column) has a competitive alpha‐glucosidase inhibitor, while OPC of the organic extract fraction exhibited the characteristics of a mixed inhibitor. Bound phenolic‐n‐butanol fraction (IC₅₀ = 98.39 ± 0.89 µg mL⁻¹) had the strongest ability to scavenge the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH). Additionally, the starch hydrolysis degree of n‐butanol extraction naked oat phenolic compound was significantly lower than other fractions in vitro. The integrated results suggested that OPC could be considered as potential healthy factor to control postprandial blood glucose, and the mechanism maybe via anti‐digestion, antioxidation and interaction with diabetes‐related starch.

中文翻译：

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燕麦燕麦酚酸化合物（OPC）的消化酶抑制和抗氧化作用的体外评估

这项研究的重点是裸燕麦酚酸化合物（OPC）的消化酶抑制和抗氧化性能。从乙酸乙酯级分，正丁醇级分和水性级分中分离出游离的和结合的酚酸。研究了OPC与主要消化酶（α-淀粉酶，α-葡萄糖苷酶，胃蛋白酶和胰蛋白酶）之间的相互作用。结果表明，半纯化的结合酚酸（通过AB-8色谱柱半纯化）具有竞争性的α-葡萄糖苷酶抑制剂，而有机萃取物级分的OPC则具有混合抑制剂的特性。结合的酚正丁醇馏分（IC ₅₀  = 98.39±0.89 µg mL ^-1）具有最强的清除1,1-二苯基-2-吡咯并肼基（DPPH）的能力。此外，的淀粉水解度Ñ丁醇萃取裸燕麦酚类化合物显著比其它部分低的体外。综合结果表明，OPC可被视为控制餐后血糖的潜在健康因素，其机制可能是通过抗消化，抗氧化作用以及与糖尿病相关淀粉的相互作用。