Biocatalytic and Inhibition Property of Polyphenols on of Cholesterol Esterase and Proteinases: A Study of Catalysis in Food Technology

• Published in: Topics in catalysis 2022-12, Vol.65 (19-20), p.1755-1764
• Main Authors: Basheer, Vajiha Aafrin, Packirisamy, Azhagu Saravana Babu, Muthusamy, Sukumar
• Format: Article
• Language: English
• Subjects: Amylases; Catalysis; Catechin; Characterization and Evaluation of Materials; Chemistry; Chemistry and Materials Science; Cholesterol; Flavonoids; Functional foods & nutraceuticals; Glucosidase; Industrial Chemistry/Chemical Engineering; Industrial development; Original Paper; Pharmacy; Physical Chemistry; Polyphenols; Terpenes
• ISSN: 1022-5528; 1572-9028
• DOI: 10.1007/s11244-022-01631-4

The study is focussed on the polyphenolic components from the seed coat extract of Vigna mungo (SCEVM) and correlates the findings with their specific therapeutic properties by evaluating the levels of total phenolic (142.1 ± 0.2 mg GE/g) and flavonoid (101.3 ± 0.1 mg Quercetin Equivalents/g) contents with DPPH, ABTS and Superoxide radical models. SCEVM exhibited rich in terpenoids (95.5 ± 0.4 mg/100 g) and specific flavonoids such as quercetin and catechin. These bioactive components were effectively involved in the catalysis and promotion of anti-inflammatory (78.6%), anti-cholesterol activity (93.35 ± 0.5) and the maximum pancreatic cholesterol esterase inhibition of 97.21%. Antidiabetic property of SCEVM was determined by inhibition analysis against α-amylase and α- glucosidases enzyme and the SCEVM was showed significant α-amylase and α-glucosidase inhibition of 82.3 ± 0.4 and 80.5 ± 0.1% respectively. A strong correlation between the polyphenols and antioxidant characteristics of SCEVM was observed and the results will provide a technical basis for high trough put and cost-effective utilization of SCEVM in food industry for the development of nutraceuticals for various therapeutic management. Graphical abstract