Chemical compositions and alpha-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits
Jiangtao Zhang, Lijun Sun, Yushan Dong, Zhongxiang Fang, Tanzeela Nisar, Ting Zhao, Zi-Chao Wang, Yurong Guo
Food Chemistry | ELSEVIER SCI LTD | Published : 2019
The chemical compositions and α-glucosidase inhibitory activities of anthocyanins extracted from blueberry, blackcurrant and blue honeysuckle fruits and their acid hydrolysates (anthocyanidins) were analysed. Those anthocyanins were glycosidic anthocyanins that converted to anthocyanidins during acid hydrolysis, leading to increases in their α-glucosidase inhibitory activities (expressed as IC50 values) from 0.232, 0.152 and 0.188 to 0.113 to 0.005 and 0.025 mg/mL. The potential inhibitory mechanism of these anthocyanidins was then investigated through inhibition kinetics, fluorescence quenching and docking simulations. The results showed the following: 1) all anthocyanidins were mixed-type ..View full abstract
Awarded by China Agriculture Research System
Awarded by Fundamental Research Funds for Sate Central Universities
This work was financially supported by China Agriculture Research System (CARS-27) and Fundamental Research Funds for Sate Central Universities (2017TS043).