Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Plant Material
2.3. Determination of Firmness, Total Soluble Solids (TSS), pH, Total Acidity (TA), and Dry Matter
2.4. Sample Extraction
2.5. Total Contents (T) of Phenolics (TPs), Flavonoids (TFAs), Flavanols (TFLs), Tannins (TNs), Vitamin C (VC) and Main Secondary Metabolites
2.6. Antioxidant Capacities
2.7. Fluorometric Measurements
2.8. Protein and Ligand Preparation for Molecular Docking Studies
2.9. Statistical Analysis
3. Results and Discussion
3.1. Determination of Harvest Parameters and Physicochemical Properties of Kiwifruit and Persimmon
3.2. Biologically Active Compounds and Secondary Metabolites in Investigated Fruits
3.3. Antioxidant Capacities
3.4. Binding Properties of Bioactive Compounds of Investigated Fruits with Serum Protein Measured by Fluorescence
3.5. Docking Studies
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Extracts of Fruits | ADH | AEB | AAC | DKF |
---|---|---|---|---|
TPs, mg GAE | 6.27 ± 0.43 c | 32.37 ± 1.34 a | 16.94 ± 0.81 b | 4.31 ± 0.21 c |
TFAs, mg CE | 1.89 ± 0.22 b | 2.18 ± 0.14 b | 4.46 ± 0.31 a | 1.11 ± 0.18 c |
TFLs, µg CE | 130 ± 6.17 b | 30 ± 2.21 c | 1790 ± 16.21 a | 83 ± 3.54 b |
TNs, mg CE | 2.21 ± 0.12 b | 0.57 ± 0.11 c | 4.18 ± 0.31 a | 3.94 ± 0.21 a |
VC, mg AA | 4.07 ± 0.25 b,c | 36.51 ± 1.65 a | 6.69 ± 0.43 b | 2.31 ± 0.23 c |
ABTS, μM TE | 20.42 ± 1.17 b,c | 86.14 ± 3.23 a | 49.42 ± 2.34 b | 16.48 ± 0.86 c |
FRAP, μMTE | 10.28 ± 0.84 c | 42.97 ± 2.45 a | 24.47 ± 1.67 b | 9.03 ± 0.34 c |
CUPRAC, μMTE | 25.98 ± 0.96 c | 103.81 ± 5.43 a | 65.21 ± 3.56 b | 19.61 ± 0.93 c |
DPPH, μMTE | 12.45 ± 1.12 c | 51.67 ± 2.34 a | 30.08 ± 1.98 b | 9.58 ± 0.76 c |
FI of peak a, A.U. | 465.5 ± 7.8 a | 279.2 ± 4.3 b | 320.1 ± 4.4 b | 490.2 ± 5.4 a |
FI of peak b, A.U. | 822.6 ± 10.6 a | 753.1 ± 7.4 b | 783.5 ± 8.7 b | 827.7 ± 6.5 a |
BP, peak a% | 18.2 ± 1.1 c | 50.9 ± 2.34 a | 43.7 ± 1.2 b | 13.8 ± 0.6 d |
BP, peak b% | 3.1 ± 0.2 c | 11.3 ± 1.1 a | 7.7 ± 0.6 b | 2.5 ± 0.1 c |
Samples | λ em. nm | FI A.U. | BP (%) |
---|---|---|---|
HSA | 355 | 953.2 ± 6.9 a | - |
HSA + ADH | 350 | 830.1 ± 4.8 a,b | 12.0 ± 1.4 c,d |
HSA + GA | 354 | 817.8 ± 3.7 b | 14.2 ± 1.5 c |
HSA + Epica | 335 | 729.4 ± 3.1 b,c | 23.5 ± 1.7 b |
HSA + AAC | 355 | 676.3 ± 2.8 c | 29.1 ± 1.3 a,b |
HSA + AEB | 357 | 626.6 ± 2.6 c | 34.3 ± 2.8 a |
HSA + DKF | 355 | 865.4 ± 4.4 a,b | 9.2 ± 0.9 d |
S. No | PubChem ID | Compounds | HSA + Kiwifruit | |||
---|---|---|---|---|---|---|
BE | DS | VDW | HB | |||
1 | 5280863 | Kaempferol | −106.3 | −138.14 | −102.8 | −3.4 |
2 | 5280805 | Rutin | −78.9 | −82.84 | −61.9 | −16.9 |
3 | 689043 | Caffeic acid | −75.0 | −99.36 | −71.5 | −3.5 |
4 | 6508 | Quinic acid | −69.4 | −95.18 | −63.0 | −6.3 |
5 | 289 | Catechol | −50.8 | −61.67 | −47.3 | −3.4 |
6 | 10742 | Syringic acid | −0.5 | −107.18 | −77.2 | −3.2 |
7 | 10621 | Hesperidin | −140.3 | −168.71 | −126.1 | −14.1 |
8 | 5280343 | Quercetin | −116.8 | −163 | −106.2 | −10.5 |
9 | 72 | Protocatechuic acid | −69.0 | −90.03 | −66.2 | −2.7 |
S. No | PubChem ID | Compounds | HSA + Persimmon‘Fuyu’ | |||
---|---|---|---|---|---|---|
BE | DS | VDW | HB | |||
1 | 370 | Gallic acid | −72 | −95.4 | −68.7 | −3.2 |
2 | 72276 | Epicatechin | −103.2 | −137.4 | −92.6 | −10.4 |
3 | 5280863 | Kaempferol | −106.3 | −138.14 | −102.8 | −3.4 |
4 | 8468 | Vanillic acid | −71.6 | −95.25 | −68.1 | −3.4 |
5 | 689043 | Caffeic acid | −75.0 | −99.36 | −71.5 | −3.5 |
6 | 5280343 | Quercetin | −116.8 | −163 | −106.2 | −10.5 |
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Kim, Y.M.; Park, Y.S.; Park, Y.-K.; Ham, K.-S.; Kang, S.-G.; Shafreen, R.M.B.; Lakshmi, S.A.; Gorinstein, S. Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies. Appl. Sci. 2020, 10, 4218. https://doi.org/10.3390/app10124218
Kim YM, Park YS, Park Y-K, Ham K-S, Kang S-G, Shafreen RMB, Lakshmi SA, Gorinstein S. Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies. Applied Sciences. 2020; 10(12):4218. https://doi.org/10.3390/app10124218
Chicago/Turabian StyleKim, Young Mo, Yong Seo Park, Yang-Kyun Park, Kyung-Sik Ham, Seong-Gook Kang, Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi, and Shela Gorinstein. 2020. "Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies" Applied Sciences 10, no. 12: 4218. https://doi.org/10.3390/app10124218