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Inhibitory properties of polyphenols in Malus "Winter Red" crabapple fruit on α-glucosidase and α-amylase using
Zhengcao Xiao1,2,3,4, Ruijia Yang1, Haojie Wang1
1State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, College of Horticulture, Northwest A&F University, Yangling, China.
Abstract:
To explore the inhibitory activity of polyphenols on α-glucosidase and α-amylase, 16 polyphenols were isolated, identified, and quantified in an edible Malus "Winter Red" crabapple fruit. The limitations of two traditional methods for α-glucosidase and α-amylase activity assay in vitro were assayed. An improved method based on an HPLC assay for α-glucosidase and a colorimetric method coupled with a custom-made mini-column for α-amylase were established. Compared with positive controls, acarbose and miglito, most polyphenols, especially the four aglycones (cyanidin, quercetin, phloretin, and 3-hydroxyphloretin) showed higher inhibition rates on α-glucosidase. None of the polyphenols showed higher inhibition rates on α-amylase than acarbose, but most, especially the four aglycones, showed higher inhibition rates on α-amylase than miglito. The Malus Winter Red fruit has great potential for postprandial blood glucose management as a potential diet therapy for diabetic patients.
