Effects of Maclura tricuspidata (Carr.) Bur fruits and its phytophenolics on obesity‐related enzymes
Jun‐Hui Choi Hyo‐Jeong Lee Yoon‐Sik Kim Soo‐Hwan Yeo Seung Kim
Journal of Food Biochemistry. Dec 4, 2019
The purpose of the present study was to investigate whether several phytophenolic ingredients isolated from Maclura tricuspidata (Carr.) Bur fruits inhibit the activity of obesity‐related enzymes including pancreatic lipase, α‐amylase, β‐glucosidase, phosphodiesterase IV, alkaline phosphatase, and citrate synthase, and the compounds play as an inhibitor against the target enzymes in kinetic studies. The enzyme assays indicated that the fruit extract and its phytophenolic compounds inhibited significantly the enzymatic activity of the five target enzymes. The kinetic studies demonstrated that the inhibitory properties of p‐hydroxybenzoic acid (4‐HA), protocatechuic acid (PA), and isovanillic acid (IA) against pancreatic lipase, β‐glucosidase, citrate synthase, or alkaline phosphatase. Our results suggested that the compounds detected from Maclura tricuspidata (Carr.) Bur fruit extract may regulate carbohydrate/lipid/energy metabolism by obesity‐related enzymes’ inhibition.