Abstract

In the present study, α-amylase and α-glucosidase inhibitory effect and antioxidant activity of capsaicin and piperine from the ethanolic extract of Capsicum chinense (EECch) and Piper nigrum (EEPn) fruits were investigated. Results revealed that EECch exhibited the highest phenolic (154 mg GAE/100 g of tissue) and flavonoid content (75 mg RtE/100 g of tissue) in comparison with EEPn. The predominant compound detected in EECch and EEPn by GC-EIMS analysis was the capsaicin and piperine, respectively. The capsaicin and piperine showed the highest α-amylase and α-glucosidase inhibitory effect and antioxidant activity rather than extracts. The EEPn (IC₅₀= 216 µg/mL) and piperine (IC₅₀= 105 µg/mL) present a highest α-amylase inhibitory effect, while the EECch (IC₅₀= 225 µg/mL) and capsaicin (IC₅₀= 117 µg/mL) showed highest anti-α-glucosidase activity. Molecular docking established that capsaicin and piperine bind at the α-glucosidase and α-amylase through hydrophobic interactions, hydrogen bond, and charge interactions with amino acid residues. The enzyme inhibitory activity and antioxidant properties exhibited by EECch and EEPn could be attributed to the capsaicin and piperine content and other compounds present such as phenolic compounds and flavonoids. These fruits are potential sources of natural antioxidant agents and α-amylase and α-glucosidase inhibitors.

抽象的

在本研究中，研究了辣椒（EECch）和黑胡椒（EEPn）果实的乙醇提取物中辣椒素和胡椒碱的α-淀粉酶和α-葡萄糖苷酶抑制作用以及抗氧化活性。结果显示，与EEPn相比，EECch表现出最高的酚类（154 mg GAE / 100 g组织）和类黄酮含量（75 mg RtE / 100 g组织）。通过GC-EIMS分析在EECch和EEPn中检测到的主要化合物分别是辣椒素和胡椒碱。辣椒素和胡椒碱显示出最高的α-淀粉酶和α-葡萄糖苷酶抑制作用和抗氧化活性，而不是提取物。EEPn（IC ₅₀= 216 µg / mL）和胡椒碱（IC ₅₀ = 105 µg / mL）表现出最高的α-淀粉酶抑制作用，而EECch（IC ₅₀ = 225 µg / mL）和辣椒素（IC ₅₀ = 117 µg / mL）表现出最高的抑制作用。最高的抗α-葡萄糖苷酶活性。分子对接确定辣椒素和胡椒碱结合在α-葡萄糖苷酶和α-淀粉酶通过疏水相互作用，氢键和与氨基酸残基的电荷相互作用。EECch和EEPn表现出的酶抑制活性和抗氧化性能可能归因于辣椒素和胡椒碱的含量以及存在的其他化合物，例如酚类化合物和类黄酮。这些果实是天然抗氧化剂，α-淀粉酶和α-葡萄糖苷酶抑制剂的潜在来源。