Synergistic Inhibition and Mechanism of Mulberry Fruit, Passion Fruit, Pomelo and Pitaya Fruit Compound Juiceon α-glucosidase Inhibition
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Abstract:
In order to study the synergistic effect of juice on bioactivity in compound system, mulberry fruit, passion fruit, pomelo and pitaya fruit with rich active substances were selected as materials. The four single juices were mixed based on polyphenol contents, and their antioxidant and hypoglycemic activities were examined. The results showed that the oxygen radical absorbance capacity of compound juice showed no significant improvement. The inhibitory activities on α-glucosidase were significantly enhanced, specifically, the IC50 values of compound juice were between 0.16~0.25 mg GAE/mL, both less than those of single juice (0.30~0.49 mg GAE/mL). The combination index values were all less than 0.9, among which the value of pomelo and mulberry fruit-passion fruit-pitaya fruit showed the lowest value of 0.57. The inhibition kinetics research indicated that mulberry fruit juice exhibited non-competitive inhibition type on α-glucosidase, while the other three juices were mixed inhibition type. Moreover, the lowest inhibition constant was 22.2 mg/mL in mulberry fruit juice. Generally, this research demonstrated that the combination of fruit juice had synergistic effect on enhancing α-glucosidase inhibition activity. Furthermore, the mulberry fruit juice with great activity was suggested to be used as the non- competitive inhibition material in compound juice.
