Glycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia
The seeds of Psoralea corylifolia were extracted into five different polar solvents: chloroform, 50% ethanol in water, ethanol, methanol and water. All extracts were evaluated for glycosidase inhibitory activity. The chloroform extract (CE) showed the lowest IC 50 values against α-glucosidase (82.9...
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Published in | Food chemistry Vol. 121; no. 4; pp. 940 - 945 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Kidlington
Elsevier Ltd
15.08.2010
[Amsterdam]: Elsevier Science Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | The seeds of
Psoralea corylifolia were extracted into five different polar solvents: chloroform, 50% ethanol in water, ethanol, methanol and water. All extracts were evaluated for glycosidase inhibitory activity. The chloroform extract (CE) showed the lowest IC
50 values against α-glucosidase (82.9
μg/ml) and α-mannosidase (132
μg/ml). Chromatography of CE yielded nine phenolic compounds which were identified as isovabachalcone (
1), 4′-
O-methylbavachalcone (
2), isobavachromene (
3), corylifolin (
4), bavachinin (
5), psoralidin (
6), neobavaisoflavone (
7), corylifol A (
8), and bakuchiol (
9). All isolated compounds, apart from compound
5, possessed α-glucosidase inhibitory activities. Among them, compounds
6–
8 exhibited potent inhibition with IC
50s of 13.7, 27.7 and 11.3
μM, respectively. Furthermore, compounds
2 and
6 showed α-mannosidase inhibitory activity. Mechanistic analysis of their inhibition modes against α-glucosidase showed that compounds (
6 and
7) were noncompetitive, whereas compound
8 was mixed. Furthermore, the most active glycosidase inhibitors (
2,
6–
8) were proven to be present in the native seed in high quantities by an HPLC chromatogram. |
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Bibliography: | http://dx.doi.org/10.1016/j.foodchem.2010.01.022 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2010.01.022 |