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Enhanced antioxidant, anti-inflammatory and alpha-glucosidase inhibitory activities of citrus hesperidin by acid-catalyzed hydrolysis

文献类型： 外文期刊

作者： Zheng, Meiyu 1 ; Lu, Shengmin 1 ; Xing, Jianrong 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Fruit & Vegetables Postharvest & Proc Tec, Inst Food Sci, Key Lab Postharvest Handling Fruits,Minist Agr &, Hangzhou 310021, Peoples R China

关键词： Hesperidin; Hydrolysate; Antioxidant activity; Anti-inflammatory; alpha-Glucosidase inhibitory activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 336 卷

页码：

收录情况： SCI

摘要： Hesperidin hydrolysates (HHS) was produced by the hydrolysis of hesperidin (HDN) in previous studies. The potential components in HHS were identified by LC-MS, and minor components (MCS) in HHS were isolated. Antioxidant activities by radical-scavenging capacities, reducing capacity and beta-carotene-linoleate assay, anti-inflammatory effects by inhibiting NO production of RAW 264.7 cells, and alpha-glucosidase inhibitory effects of HDN, HHS, MCS and henperetin (HTN) were investigated in present study. HHS showed higher radical scavenging activities, higher reducing capacity, and higher inhibitory activity in the beta-carotene-linoleate assay than HDN. HHS inhibited the production of NO and pro-inflammatory cytokines of RAW 264.7 cells more strongly than HDN. HHS also intensively inhibited a-glucosidase activity whereas HDN showed little activity. In addition, the effects of MCS on above activities showed it play a synergistic part with HTN. This work suggested that hydrolyzation of HDN enhance the activities, and provided valuable information on effective utilization of HDN.

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