Pancreatic α-amylase and lipase inhibitory activity of polyphenolic compounds present in the extract of black chokeberry (Aronia melanocarpa L.) |
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| Institution: | 1. Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland;2. Department of Toxicology, Laboratory of Environmental Research, Poznan University of Medical Sciences, Dojazd 30 Street, 60631 Poznań, Poland;1. College of Pharmacy, Chungbuk National University, Cheongju, Chungbuk 361-763, Republic of Korea;2. College of Pharmacy, Korea University, Sejong City 339-700, Republic of Korea;3. Wellness R&D Center, Univera, Inc., Seoul, Republic of Korea;1. Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea;2. Legal Personality Icheon Beks & Cornus Co. Ltd, Icheon 467-822, South Korea;1. Department of Pharmaceutical Chemistry, School of Pharmacy, University of Oslo, P.O. Box 1068 Blindern, N-0316 Oslo, Norway;2. PlantChem, Særheim Research Center, N-4353 Klepp Station, Norway;1. Department of Food Safety and Food Quality, Ghent University, Ghent, Belgium;2. Flemish Institute for Technological Research (VITO NV), Mol, Belgium;3. Prodigest, Ghent, Belgium;4. Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland;5. Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Serbia;6. Department of Crop Protection, Ghent University, Ghent, Belgium;7. Department of Industrial Biological Sciences, Ghent University, Kortrijk, Belgium |
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| Abstract: | The aim of this study was to investigate the effect of black chokeberry (Aronia melanocarpa L.) extract on the activity of porcine pancreatic α-amylase and lipase. An in vitro study demonstrated that three kinds of chokeberry extracts: methanolic, water and acetic caused inhibition of α-amylase and lipase. The methanolic and acetic extracts exhibited the highest inhibitory activities against α-amylase with the IC50 values of 10.31 ± 0.04 mg/ml and pancreatic lipase 83.45 ± 0.50 mg/ml, respectively. In order to identify the compounds which may be the potential inhibitors of α-amylase and lipase, chokeberry extract was analyzed by preparative reverse phase chromatography and high performance liquid chromatography–mass spectrometry (HPLC–MS). These studies have shown that both anthocyanins and phenolic acids are compounds which inhibit the ability of the reaction catalyzed by α-amylase and lipase. The most effective inhibitor of pancreatic α-amylase was chlorogenic acid (IC50 = 0.57 ± 0.16 mg/ml). In the group of anthocyanins the most potent inhibitor of α-amylase was cyanidin-3-glucoside (IC50 = 1.74 ± 0.04 mg/ml), which also showed an ability to inhibit the reaction catalyzed by pancreatic lipase (IC50 = 1.17 ± 0.05 mg/ml). These findings seem to indicate the use of chokeberry as a functional food component, contributing to its anti-obesity activities. |
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| Keywords: | Chokeberry Obesity Amylase Lipase Enzyme inhibition |
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