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Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome

The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity followed a first-order kinetic model, increasing...

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Autores principales: Serea, Daniela, Condurache, Nina Nicoleta, Aprodu, Iuliana, Constantin, Oana Emilia, Bahrim, Gabriela-Elena, Stănciuc, Nicoleta, Stanciu, Silvius, Rapeanu, Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8773072/
https://www.ncbi.nlm.nih.gov/pubmed/35052624
http://dx.doi.org/10.3390/antiox11010118
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author Serea, Daniela
Condurache, Nina Nicoleta
Aprodu, Iuliana
Constantin, Oana Emilia
Bahrim, Gabriela-Elena
Stănciuc, Nicoleta
Stanciu, Silvius
Rapeanu, Gabriela
author_facet Serea, Daniela
Condurache, Nina Nicoleta
Aprodu, Iuliana
Constantin, Oana Emilia
Bahrim, Gabriela-Elena
Stănciuc, Nicoleta
Stanciu, Silvius
Rapeanu, Gabriela
author_sort Serea, Daniela
collection PubMed
description The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity followed a first-order kinetic model, increasing with temperature due to the intensification of the degradation process. The activation energy (Ea) highlighted this phenomenon. Likewise, the kinetic and thermodynamic parameters certified the irreversible degradation of the bioactive compounds from the skin of the Băbească neagră grape variety. Both temperature and duration of heating had a significant impact on the content of bioactive compounds. In addition, the red grape skin extract inhibited certain enzymes such as α-amylase, α-glucosidase, lipase, and lipoxygenase, which are associated with metabolic syndrome and inflammation. Further knowledge on the possible inhibition mechanisms exerted by the major anthocyanins found in red grape skin extract on the metabolic syndrome-associated enzymes was gathered upon running molecular docking tests. Detailed analysis of the resulting molecular models revealed that malvidin 3-O-glucoside binds in the vicinity of the catalytic site of α-amylase and lipase, whereas no direct contact with catalytic amino acids was identified in the case of α-glucosidase and lipoxygenase.
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spelling pubmed-87730722022-01-21 Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome Serea, Daniela Condurache, Nina Nicoleta Aprodu, Iuliana Constantin, Oana Emilia Bahrim, Gabriela-Elena Stănciuc, Nicoleta Stanciu, Silvius Rapeanu, Gabriela Antioxidants (Basel) Article The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity followed a first-order kinetic model, increasing with temperature due to the intensification of the degradation process. The activation energy (Ea) highlighted this phenomenon. Likewise, the kinetic and thermodynamic parameters certified the irreversible degradation of the bioactive compounds from the skin of the Băbească neagră grape variety. Both temperature and duration of heating had a significant impact on the content of bioactive compounds. In addition, the red grape skin extract inhibited certain enzymes such as α-amylase, α-glucosidase, lipase, and lipoxygenase, which are associated with metabolic syndrome and inflammation. Further knowledge on the possible inhibition mechanisms exerted by the major anthocyanins found in red grape skin extract on the metabolic syndrome-associated enzymes was gathered upon running molecular docking tests. Detailed analysis of the resulting molecular models revealed that malvidin 3-O-glucoside binds in the vicinity of the catalytic site of α-amylase and lipase, whereas no direct contact with catalytic amino acids was identified in the case of α-glucosidase and lipoxygenase. MDPI 2022-01-05 /pmc/articles/PMC8773072/ /pubmed/35052624 http://dx.doi.org/10.3390/antiox11010118 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Serea, Daniela
Condurache, Nina Nicoleta
Aprodu, Iuliana
Constantin, Oana Emilia
Bahrim, Gabriela-Elena
Stănciuc, Nicoleta
Stanciu, Silvius
Rapeanu, Gabriela
Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
title Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
title_full Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
title_fullStr Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
title_full_unstemmed Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
title_short Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
title_sort thermal stability and inhibitory action of red grape skin phytochemicals against enzymes associated with metabolic syndrome
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8773072/
https://www.ncbi.nlm.nih.gov/pubmed/35052624
http://dx.doi.org/10.3390/antiox11010118
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