Bioactive assessment of the antioxidative and antidiabetic activities of oleanane triterpenoid isolates of sprouted quinoa yoghurt beverages and their anti-angiogenic effects on HUVECs line

文献类型： 外文期刊

第一作者： Ujiroghene, Obaroakpo Joy

作者： Ujiroghene, Obaroakpo Joy;Zhang, Shuwen;Jing, Lu;Liu, Liu;Pang, Xiaoyang;Lv, Jiaping;Ujiroghene, Obaroakpo Joy;Liu, Lu;Pang, Xiaoyang

作者机构：

关键词： Germination; Yoghurt beverage; Inhibitory activity; Oleane triterpenoid

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

ISSN： 1756-4646

年卷期： 2020 年 66 卷

页码：

收录情况： SCI

摘要： Oleanolic acid (OA), a pentacyclic triterpene was isolated from sprouted quinoa yoghurt beverage (QYB). The influence of sprouting on the antioxidative, antidiabetic and anti-angiogenic activities of the OA extracts were assessed. The results showed that all samples exhibited significant (p < 0.05) DPPH, ARTS, and FRAP antioxidant capacities. At IC50 of 7.41%, 6.83%, and 10.46%, alpha-glucosidase activities of QY100, QY124, and QY172 were comparable to the control. For DPP-IV assay, QY124 (IC50 = 12.89%) recorded the highest activity. Additionally, the viability of HUVEC, significantly (p > 0.05) reduced after OA treatment at ranges of 52.39-65.81%, 31.47-80.46%, and 22.84-43.22% in QY100, QY124 and QY172 respectively. Significant (p > 0.05) reductions in tube lengths and branches were also observed. Germination influenced the production of bioactive OA in QYB and therefore had dietary potentials of being effective against several cardiovascular-related diseases.

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