α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages
Abstract
:1. Introduction
- To measure the stilbene, anthocyanin and flavan-3-ol content at the different ripening stages.
- To study the α-glucosidase inhibitory activity of seed and skin Tannat grape extracts at four ripening stages.
- To study the type of enzymatic inhibition by determining Lineweaver-Burk plots and kinetics constants calculations.
2. Materials and Methods
2.1. Materials
2.1.1. Chemicals and Reagents
2.1.2. Fruit Materials
2.2. Methods
2.2.1. Polyphenol Extraction
2.2.2. Ultra High Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) Analysis of Stilbenes
2.2.3. UPLC-Photodiode Array (PDA)Analysis of Anthocyanins
2.2.4. UPLC-PDA Analysis of Flavan-3-ols
2.2.5. TPC Determination
2.2.6. α-Glucosidase Inhibition Assays
Set-up of the α-Glucosidase Inhibition Assays in Microplate Format
Data Interpretation
Application of the Microplate Assays to Kinetic Studies of α-Glucosidase Inhibition
2.2.7. Statistical Analysis
3. Results and Discussion
3.1. Evolution of Phenolic Composition in Tannat Grape during Maturation
3.1.1. TPC Analysis
3.1.2. Total Stilbene Content
3.1.3. Total Flavan-3-ol Content
3.1.4. Total Anthocyanin Content
3.2. Optimization and Performances of α-Glucosidase Inhibition Microplate Assays
3.3. α-Glucosidase Inhibitory Activity of Grape Extracts
3.4. Correlation between Chemical Composition and α-Glucosidase Inhibitory Activity
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Tannat Extracts | Stilbenes * (mg/kg FW) | Flavan-3-ols ** (g/kg FW) | Anthocyanins ** (g MGE/kg FW) | Total Polyphenols * (g GAE/kg FW) | |
---|---|---|---|---|---|
FS | seeds | nd | 35.24 ± 2.56 a | nd | 48.56 ± 1.74 ab |
skins | 0.81 ± 0.20 b | 24.13 ± 6.68 b | nd | 30.29 ± 0.75 bc | |
B | seeds | nd | 43.22 ± 2.59 a | nd | 58.44 ± 6.1 a |
skins | 2.81 ± 1.35 ab | 16.23 ± 4.93 b | nd | 19.43 ± 1.87 c | |
V | seeds | nd | 45.45 ± 6.48 a | nd | 65.29 ± 5.33 a |
skins | 1.08 ± 0.08 b | 4.34 ± 0.47 c | 1.42 ± 0.27 b | 10.33 ± 1.04 c | |
M | seeds | nd | 37.34 ± 3.36 a | nd | 47.87 ± 6.48 ab |
skins | 5.18 ± 2.04 a | 4.63 ± 0.19 c | 8.70 ± 0.75 a | 27.07 ± 2.92 bc |
Polyphenolic Compounds | Skins | Seeds | ||||||
---|---|---|---|---|---|---|---|---|
FS | BV | V | M | FS | BV | V | M | |
Stilbenes (mg/kg FW) | ||||||||
Cis-resveratrol | 0.007 ± 0.001 | 0.011 ± 0.007 | 0.016 ± 0.007 | 0.101 ± 0.028 | - | - | - | - |
Trans-resveratrol | 0.039 ± 0.011 | 0.014 ± 0.005 | 0.051 ± 0.007 | 0.062 ± 0.011 | - | - | - | - |
Trans-piceid | 0.152 ± 0.033 | 0.151 ± 0.070 | 0.221 ± 0.005 | 0.746 ± 0.119 | - | - | - | - |
Cis-piceid | 0.357 ± 0.056 | 0.309 ± 0.118 | 0.344 ± 0.026 | 1.390 ± 0.479 | - | - | - | - |
Cis-piceatannol | - | - | 0.011 ± 0.003 | 0.152 ± 0.018 | - | - | - | - |
Trans-piceatannol | - | - | 0.013 ± 0.002 | 0.163 ± 0.017 | - | - | - | - |
Trans-astringin | 0.032 ± 0.008 | 0.044 ± 0.009 | 0.163 ± 0.020 | 1.273 ± 0.357 | - | - | - | - |
Cis-astringin | 0.064 ± 0.036 | 0.108 ± 0.063 | 0.103 ± 0.017 | 0.487 ± 0.166 | - | - | - | - |
ε-viniferin | 0.102 ± 0.039 | 1.669 ± 0.687 | 0.128 ± 0.016 | 0.469 ± 0.038 | - | - | - | - |
ω-viniferin | 0.005 ± 0.001 | 0.418 ± 0.027 | 0.001 ± 0.000 | 0.029 ± 0.007 | - | - | - | - |
δ-viniferin | 0.004 ± 0.000 | 0.037 ± 0.003 | 0.006 ± 0.002 | 0.221 ± 0.011 | - | - | - | - |
Pallidol | 0.003 ± 0.001 | 0.010 ± 0.009 | 0.003 ± 0.000 | 0.042 ± 0.004 | - | - | - | - |
Hopeaphenol | 0.008 ± 0.004 | 0.011 ± 0.004 | 0.001 ± 0.000 | 0.011 ± 0.009 | - | - | - | - |
Isohopeaphenol | 0.040 ± 0.004 | 0.024 ± 0.016 | 0.029 ± 0.006 | 0.061 ± 0.002 | - | - | - | - |
Anthocyanins (mg MGE/kg FW) | ||||||||
Delphinidin-3-O-glu | - | - | 181.85 ± 24.31 | 1036.81 ± 76.09 | - | - | - | - |
Cyanidin-3-O-glu | - | - | 134.13 ± 18.29 | 317.03 ± 18.71 | - | - | - | - |
Petunidin-3-O-glu | - | - | 210.89 ± 29.55 | 1193.13 ± 75.74 | - | - | - | - |
Peonidin-3-O-glu | - | - | 185.68 ± 26.25 | 694.38 ± 36.33 | - | - | - | - |
Malvidin-3-O-glu | - | - | 455.83 ± 83.27 | 3609.86 ± 240.78 | - | - | - | - |
Peonidin-3-O-acetyl-glu | - | - | 50.92 ± 2.70 | 224.57 ± 14.07 | - | - | - | - |
Malvidin-3-O-acetyl-glu | - | - | 79.91 ± 6.48 | 778.08 ± 62.78 | - | - | - | - |
Peonidin-3-O-coum-glu | - | - | 58.49 ± 6.81 | 237.19 ± 16.27 | - | - | - | - |
Malvidin-3-O-coum-glu | - | - | 65.67 ± 8.54 | 604.70 ± 39.03 | - | - | - | - |
Flavan-3-ols (mg/kg FW) | ||||||||
Catechin | 1539.40 ± 454.85 | 731.77 ± 156.40 | 143.71 ± 34.34 | - | 1942.38 ± 260.92 | 4620.67 ± 290.95 | 5462.36 ± 331.06 | 2892.28 ± 237.32 |
Epicatechin | - | - | - | - | 730.15 ± 126.63 | 3024.21 ± 384.69 | 4944.27 ± 303.71 | 2899.74 ± 292.72 |
Epicatechin gallate | - | - | - | - | 2777.57 ± 353.07 | 4438.71 ± 297.00 | 4796.60 ± 405.72 | 2642.75 ± 199.44 |
Catechin P | - | - | - | - | 2072.75 ± 178.05 | 2636.23 ± 149.28 | 2087.75 ± 156.28 | 1951.14 ± 297.05 |
Epicatechin P | 16,142.07 ± 518.50 | 10,257.28 ± 276.46 | 4203.44 ± 305.93 | 4625.27 ± 135.65 | 20,745.92 ± 1206.95 | 21,957.21 ± 543.21 | 21,907.22 ± 971.52 | 21,338.75 ± 1436.20 |
Epicatechin gallate P | - | - | - | - | 6972.59 ± 352.99 | 6539.24 ± 105.90 | 6251.56 ± 730.40 | 5619.76 ± 353.71 |
Epigallocatechin P | 6451.77 ± 260.83 | 5245.72 ± 647.76 | - | - | - | - | - | - |
Added Concentration of Grape Extracts (g/L) | Abs Value (Mean ± SR) | CVR (%) | SRW | CVRW (%) |
---|---|---|---|---|
0 | 2.50 ± 0.10 | 3.5 | 0.2 | 8.8 |
0.25 | 1.90 ± 0.10 | 6.6 | 0.2 | 12.0 |
0.50 | 0.90 ± 0.10 | 11.5 | 0.2 | 26.1 |
1.00 | 0.30 ± 0.10 | 16.3 | 0.1 | 46.8 |
[I] (mM) | Km (mM/L) | Vmax (1/min) |
---|---|---|
Control | ||
0 | 0.7395 | 0.1301 |
Skin | ||
0.025 | 9.0839 | 0.2657 |
0.05 | 10.0296 | 0.0823 |
0.075 | 7.0813 | 0.0283 |
0.1 | 6.8055 | 0.0218 |
Seed | ||
0.025 | 1.6743 | 0.1042 |
0.05 | 2.6553 | 0.0735 |
0.075 | 2.9287 | 0.0653 |
0.1 | 3.3618 | 0.0593 |
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Dudoit, A.; Benbouguerra, N.; Richard, T.; Hornedo-Ortega, R.; Valls-Fonayet, J.; Coussot, G.; Saucier, C. α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages. Biomolecules 2020, 10, 1088. https://doi.org/10.3390/biom10081088
Dudoit A, Benbouguerra N, Richard T, Hornedo-Ortega R, Valls-Fonayet J, Coussot G, Saucier C. α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages. Biomolecules. 2020; 10(8):1088. https://doi.org/10.3390/biom10081088
Chicago/Turabian StyleDudoit, Auriane, Nawel Benbouguerra, Tristan Richard, Ruth Hornedo-Ortega, Josep Valls-Fonayet, Gaëlle Coussot, and Cédric Saucier. 2020. "α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages" Biomolecules 10, no. 8: 1088. https://doi.org/10.3390/biom10081088
APA StyleDudoit, A., Benbouguerra, N., Richard, T., Hornedo-Ortega, R., Valls-Fonayet, J., Coussot, G., & Saucier, C. (2020). α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages. Biomolecules, 10(8), 1088. https://doi.org/10.3390/biom10081088