Journal
FOOD BIOSCIENCE
Volume 36, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fbio.2020.100617
Keywords
Malay cherry; Lepisanthes alata; Proanthocyanidins; Fruit ripening; Antidiabetic activity; alpha-amylase
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Funding
- National Natural Science Foundation of China [31801553]
- China Postdoctoral Science Foundation [2018M631903]
- Heilongjiang Provincial Postdoctoral Science Foundation [LBH-Z18033]
- Program for Heilongjiang Innovative Talents in University [UNPYSCT-2018165]
- China Scholarship Council
- National University of Singapore
- National University of Singapore (Suzhou) Research Institute
- Beijing Technology and Business University [BTBU-20182001]
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Bioactive proanthocyanidins are the main inhibitors of starch hydrolases in unripe and ripe Malay cherry fruits. Proanthocyanidins from both unripe and ripe fruits showed stronger inhibition of alpha-amylase with IC50 values of 3.54 +/- 0.03 and 1.19 +/- 0.02 mu g/mL, respectively, than that of alpha-glucosidase. The structural fingerprints of proanthocyanidins were identified using high-performance liquid chromatography electrospray ionization mass spectrometry and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses. Results showed the subunits of proanthocyanidins were (epi)catechins and (epi)gallocatechins, and they formed tetramers to dodecamers in unripe fruits and tetramers to hexadecamers in ripe fruits. The mean degree of polymerization (mDP) of proanthocyanidins was found to increase from 8 to 18 as fruit ripened. Larger proanthocyanidins (higher mDP values) in ripe fruits exerted significantly stronger inhibition of alpha-amylase and alpha-glucosidase than less polymerized proanthocyanidins in unripe fruits, indicating the dependence of inhibition on mDP. Total phenolics and total proanthocyanidins significantly decreased as fruit ripened.
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