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. 2022 Sep 17;27(18):6077.
doi: 10.3390/molecules27186077.

Antioxidant and Hypoglycemic Activity of Sequentially Extracted Fractions from Pingguoli Pear Fermentation Broth and Identification of Bioactive Compounds

Jing Dai  1   2 , Yu Hu  1 , Qi Si  1 , Yifei Gu  1 , Zhuqian Xiao  1   2 , Qin Ge  1   2 , Ruyi Sha  1   2
Affiliations

Antioxidant and Hypoglycemic Activity of Sequentially Extracted Fractions from Pingguoli Pear Fermentation Broth and Identification of Bioactive Compounds

Jing Dai et al. Molecules. .

Abstract

Pear fruits have been reported to contain abundant bioactive compounds and exhibit antidiabetic activity. In this study, Pingguoli pear (Pyrus pyrifolia cv.'Pingguoli') fermentation broth was sequentially extracted by five solvents with increasing polarity (petroleum ether, chloroform, ethyl acetate, n-butanol, and water) to evaluate its antioxidant and hypothermic activities, and then the main compounds of the fraction with the highest activity were assessed, which might be responsible for such activities. The results showed that the ethyl acetate fraction (EAF) exhibited the highest antioxidant activity according to DPPH (IC50 = 0.238 mg/mL), ABTS (IC50 = 0.293 mg/mL), and FRAP (IC50 = 0.193 mg/mL) assays. The in vitro hypoglycemic activity assay showed that EAF exhibited the strongest inhibitory effect, with IC50 values of 0.34 and 0.95 mg/mL for α-amylase and α-glucosidase, respectively. The glucose consumption in HepG2 cells treated with EAF was significantly increased to 252%, compare with control group. Liquid chromatography-mass spectrometry analysis implied that the main compounds, 3'-C-glucosylisoliquiritigenin, robustside D, caffeic acid, and chlorogenic acid may be potential candidates for the antioxidant and hypoglycemic activities of the EAF. This study suggested that EAF of Pingguoli pear fermentation broth could be utilized for development of potential functional food and antidiabetic agents.

Keywords: LC–MS analysis; Pingguoli pear fermentation broth; antioxidant; hypoglycemic activity; sequential extraction.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Antioxidant activity of the five extracted fractions from Pingguoli pear fermentation broth with different concentrations, including DPPH free radical scavenging rate (a), ABTS free radical scavenging rate (b) and FRAP (c). Values are showed as the mean ± SD (n = 3).
Figure 2
Figure 2
α-Amylase inhibitory effects (a) and α-glucosidase inhibitory effects (b) of each extracted fractions from Pingguoli pear fermentation broth with different concentrations. Values are mean ± SD (n = 3).
Figure 3
Figure 3
Effect of different extracted fractions from Pingguoli pear fermentation broth on glucose consumption in HepG2 cells (a) and IR-HepG2 cells (b). BC represents blank control, cells treated with medium; SC represents solvent control, cells treated with medium contain 0.5% ethanol. Values are mean ± SD (n = 6). Columns with different lowercase letters are significantly different (p < 0.05).
Figure 4
Figure 4
Total ion current chromatogram (TIC) of EAF from Pingguoli pear fermentation broth at negative ion mode.
Figure 5
Figure 5
Different classifications of compounds and their relative contents found in EAF from Pingguoli pear fermentation broth. The different colors represented different classifications.
Figure 6
Figure 6
The chemical structures of ten main compounds identified in EAF from Pingguoli pear fermentation broth.
Figure 6
Figure 6
The chemical structures of ten main compounds identified in EAF from Pingguoli pear fermentation broth.
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