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Molecules 2015, 20(12), 21442-21457; doi:10.3390/molecules201219780

Enrichment and Purification of Polyphenol Extract from Sphallerocarpus gracilis Stems and Leaves and in Vitro Evaluation of DNA Damage-Protective Activity and Inhibitory Effects of α-Amylase and α-Glucosidase

1
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China
2
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
3
National HACCP Center, Chinese Academy of Inspection and Quarantine, Beijing 100123, China
*
Authors to whom correspondence should be addressed.
Academic Editors: Isabel C. F. R. Ferreira and Nancy D. Turner
Received: 6 November 2015 / Revised: 24 November 2015 / Accepted: 26 November 2015 / Published: 2 December 2015
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [1270 KB, uploaded 2 December 2015]   |  

Abstract

An efficient preparative separation method for Sphallerocarpus gracilis stems and leaves polyphenols (SGslP) was established in this study. An X-5 macroporous adsorption resin was selected for the purification of the SGslP, and the polyphenol content of the purified SGslP (PSGslP) was increased 5.11-fold from 8.29% to 42.38% after one treatment run. The chemical composition of the PSGslP was analyzed by HPLC-MS/MS, and the predominant compounds were found to be luteolin-7-glucoside, acacetin-7-acetyglycoside and its isomers. In addition, the PSGslP was evaluated in vitro to determine the DNA damage-protective activity and inhibitory effects of α-amylase and α-glucosidase. The results indicated that the PSGslP exhibited significant protective activities against both ROO• and •OH radical-induced DNA damage. Moreover, the PSGslP exerted a dose-dependent inhibition effect on α-glucosidase but no inhibitory effect on α-amylase. These findings indicate that the Sphallerocarpus gracilis stems and leaves are good natural sources of antioxidants and are potent inhibitors of α-glucosidase activity and are potential anti-diabetic inhibitor. View Full-Text
Keywords: SGslP; purification; phenolic composition; oxidative DNA damage; enzyme inhibition SGslP; purification; phenolic composition; oxidative DNA damage; enzyme inhibition
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Ma, T.; Sun, X.; Tian, C.; Luo, J.; Zheng, C.; Zhan, J. Enrichment and Purification of Polyphenol Extract from Sphallerocarpus gracilis Stems and Leaves and in Vitro Evaluation of DNA Damage-Protective Activity and Inhibitory Effects of α-Amylase and α-Glucosidase. Molecules 2015, 20, 21442-21457.

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