http://scholars.ntou.edu.tw/handle/123456789/22468
標題: | Complex tannins isolated from jelly fig achenes affect pectin gelation through non-specific inhibitory effect on pectin methylesterase | 作者: | Shang-Ta Wang You-Jiang Feng Ying-Jang Lai Nan-Wei Su |
關鍵字: | PECTINESTERASE INHIBITOR;ANTIOXIDANT ACTIVITY;FRUIT;ENZYMES;ACID;WINE | 公開日期: | 四月-2019 | 出版社: | MDPI | 卷: | 24 | 期: | 8 | 來源出版物: | MOLECULES | 摘要: | elly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. Meanwhile, substances with PE inhibitory activity (S-PEI) in jelly fig achenes (JFA) residue were noticed to be able to impede the gelation. In this study, we characterized and isolated S-PEI from JFA by a series of PE inhibition-guided isolations. Crude aqueous extract of JFA residue was mixed with acetone, and 90% acetone-soluble matter was further fractionated by Diaion HP-20 chromatography. The retained fraction with dominant PE inhibitory activity was collected from 100% methanol eluate. Results from high-performance liquid chromatography mass spectrometry (HPLC/MS) and hydrolysis-induced chromogenic transition revealed the S-PEI as complex tannins. Total tannins content was determined in each isolated fraction, and was closely related to PE inhibitory activity. In addition, S-PEI in this study could inhibit activities of digestive enzymes in vitro and may, therefore, be assumed to act as non-specific protein binding agent. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/22468 | ISSN: | 1420-3049 | DOI: | 10.3390/molecules24081601 |
顯示於: | 食品科學系 |
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