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Evaluation of Radical Scavenging and α-Glucosidase Inhibitory Effects of Gallic Acid Reactants Using Polyphenol Oxidase

폴리페놀산화효소를 활용한 Gallic Acid 반응물의 라디칼 소거 및 α-Glucosidase 저해 활성 평가

  • Jeong, Yun Hee (Department of Food Science and Biotechnology, Daegu University) ;
  • Kim, Tae Hoon (Department of Food Science and Biotechnology, Daegu University)
  • 정윤희 (대구대학교 식품공학과) ;
  • 김태훈 (대구대학교 식품공학과)
  • Received : 2016.05.16
  • Accepted : 2016.07.15
  • Published : 2016.09.30

Abstract

Gallic acid is a representative hydroxybenzoic acid and is found in free form in several plants and in various esterified forms as a part of hydolyzable tannins. Convenient enzymatic transformation of trihydroxylated gallic acid with polyphenol oxidase originating from pear was evaluated to investigate whether polyphenol oxidase can be used as a valuable compound to improve the biological activity of gallic acid. Enzymatic oxidation processing of gallic acid using polyphenol oxidase was carried out for five different reaction times. The antioxidant effects of transformed gallic acid for different reaction times were evaluated via radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radicals. In addition, the anti-diabetic property of the transformed gallic acid was measured based on ${\alpha}$-glucosidase. Gallic acid reacted for 5 h showed significantly higher antioxidant and ${\alpha}$-glucosidase inhibitory activities compared to the tested positive control substances. Biotransformation of simple gallic acid induced by polyphenol oxidase might be responsible for enhancing the biological activity of gallic acid.

Acknowledgement

Supported by : 대구대학교

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