Isolation, identification, and inhibitory enzyme activity of phenolic substances present in Spirulina.,Journal of Food Biochemistry

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Isolation, identification, and inhibitory enzyme activity of phenolic substances present in Spirulina.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-07-05 , DOI: 10.1111/jfbc.13356
Jian Li ₁ , Guoxiang Chi ₁ , Li Wang ₁ , Fang Wang ₂ , Shansheng He ₁

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Spirulina species are edible with high nutritional as well as potential therapeutic values. In this work, we show that phenolic extracts from Spirulina (p‐Coumaric acid) possessed inhibitory potential on α‐glucosidase (IC₅₀ = 1.67 ± 0.02 mM) and tyrosinase (IC₅₀ = 52.71 ± 3.01 mM). Moreover, p‐Coumaric acid inhibited α‐glucosidase and tyrosinase in a reversible mixed‐type manner. Interestingly, molecular docking demonstrated that p‐Coumaric acid penetrated in depth of the active‐site of tyrosinase and α‐glucosidase by the noncovalent force or interaction. Among them, making polar interactions with Cu²⁺ ions and the amino acid residue capable of forming cation‐π significantly contribute to the strong binding of p‐Coumaric acid on tyrosinase. p‐Coumaric acid was isolated and identified from Spirulina for the first time, which can be used as a lead compound for the design of functional food additives and skin‐lightening active ingredient in cosmetics, and pharmaceuticals against type 2 diabetes.

中文翻译：

螺旋藻中酚类物质的分离，鉴定和抑制酶活性。

螺旋藻可食用，具有很高的营养价值和潜在的治疗价值。在这项工作中，我们表明螺旋藻中的酚提取物（对香豆酸）具有抑制α-葡萄糖苷酶（IC ₅₀ = 1.67±0.02 mM）和酪氨酸酶（IC ₅₀ = 52.71±3.01 mM）的潜力。此外，对香豆酸以可逆的混合型方式抑制α-葡萄糖苷酶和酪氨酸酶。有趣的是，分子对接表明对香豆酸通过非共价作用力或相互作用渗透到酪氨酸酶和α-葡萄糖苷酶的活性位点的深度。其中，与Cu ²⁺具有极性相互作用离子和能够形成阳离子-π的氨基酸残基极大地促进了对-香豆酸与酪氨酸酶的牢固结合。对-香豆酸首次从螺旋藻中分离出来并鉴定出来，可用作设计化妆品中功能性食品添加剂和亮肤活性成分以及抗2型糖尿病药物的先导化合物。

更新日期：2020-07-05

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