Inhibition of Urease, Elastase, and β-Glucuronidase Enzymatic Activity by Applying Aqueous Extracts of Opuntia oligacantha CF Forst Acid Fruits: In Vitro Essay under Simulated Digestive Conditions

Featured Application The fruit of Opuntia oligacantha C.F. Forst, has been extensively studied and has been identified as having significant nutritional and functional potential; antioxidant, hypoglycemic, anti-inflammatory, gastro and hepatoprotective activity. In the present study, the purpose was to know the effect of gastrointestinal conditions on the bioactivity of the compounds, through in vitro simulations and it will be the basis for experimentation with in vivo tests, and that allow the tested extracts to be useful in the future for complement pharmacological treatments with natural products. Non-communicable diseases such as gastric inflammatory diseases and the hepatic pathologies are mainly related to bad lifestyle habits such as recurrent consumption of non-steroidal anti-inflammatory drugs (NSAIDs), excessive intake of alcohol, tobacco, steroids (high doses), alkaline agents, strong acid foods, and high-fat food, and Helicobacter pylori infections, among others. The fruit of Opuntia oligacantha C.F. Forst var. Ulapa (xoconostle) is currently being studied due its nutritional and functional properties. The objective of the present study was to evaluate gastroprotective, anti-inflammatory, and hepatoprotective activities of different parts of xoconostle fruit by establishing in vitro simulated gastrointestinal conditions. Four treatments were established to test aqueous extracts (pericarp (P), mesocarp (M), endocarp (E) and whole fruit (W)). The quantified bioactive compounds were the total phenols, flavonoids, tannins, and betalains. The enzymatic assays were: urease, elastase, and beta-glucuronidase. Significant differences (p < 0.05) of bioactive compounds content were measured in xoconostle extracts, the highest concentration was found in W (phenols 313 mg GAE/100 g, flavonoids 189 mg QE/100 g, tannins 71 mg CATE/100 g). The betalains content was higher in E; 17 mg/100 g significant differences were observed (p < 0.05) in the enzymatic inhibitions test (urease, elastase and beta-glucuronidase), where W presented the highest inhibition activity (86%, 79%, and 84%), respectively. Bioactive compounds after in vitro gastrointestinal tests were maintained above 60% enzymatic inhibition activity.

Automated summary

The study aimed to evaluate the anti-inflammatory and hepatoprotective activities of different parts of Forst Opuntia oligacantha C.F. fruit, revealing that the whole fruit extract exhibited the highest enzyme inhibition activity.