1. Antioxidant activity and α-amylase and α-glucosidase inhibitory activity of a fermented tannic acid product: Trigalloylglucose
- Author
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Guiming Fu, Chengmei Liu, Ruyi Li, Yin Wan, David Julian McClements, and Shaoman Wang
- Subjects
0106 biological sciences ,Antioxidant ,biology ,medicine.medical_treatment ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,Small molecule ,Ingredient ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,010608 biotechnology ,Tannic acid ,medicine ,biology.protein ,Fermentation ,Amylase ,Gallic acid ,Food science ,Butylated hydroxyanisole ,Food Science - Abstract
Small molecules with beneficial biological activities can be generated by controlled fermentation of natural food products. In this study, the fermentation products of tannic acid by Aspergillus carbonarius FCYN212 were isolated and identified. Two major chemical structures were obtained: gallic acid (GA) and 3,4,6-tri-O-galloyl- d -glucose (TGG). GA and TGG exhibited stronger free radical scavenging ability and ferric-reducing power than butylated hydroxyanisole (BHA). Additionally, TGG demonstrated significant dose-dependent enzyme inhibitory activities against α-amylase and α-glucosidase with IC50 values of 334.6 ± 8.9 and 46.5 ± 1.6 μM, respectively. Notably, TGG was a mixed type inhibitor of α-amylase and α-glucosidase according to a Dixon plot. This study revealed the antioxidant and enzyme inhibitory potential of TGG isolated from a fermented extract of tannic acid. TGG may therefore serve as an antioxidant and antidiabetic ingredient in functional or medical foods.
- Published
- 2019
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