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KMID : 1134820180470010102
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 1 p.102 ~ p.106
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Isolation of α-Glucosidase Inhibitory Constituents from Plasma-Treated Phloridzin
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Jeong Gyeong-Han
Jeong Yun-Hee
Kim Tae-Hoon
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Abstract
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Non-thermal plasma is an advanced technology used to improve safety and extend the shelf-life of various limited processed foods. However, research on plasma-induced systemic degradation related to changes in chemical structure and biological activity is still very limited. Plasmainduced structural changes in dihydrochalcone phloridzin resulted in the isolation of three methylene-bridged dimers, methylenebisphloridzin (1), deglucosylmethylenebisphloridzin (2), and methylenebisphloretin (3), along with phloretin (4). Structures of the four degraded compounds were characterized by interpretation of nuclear magnetic resonance (1H, 13C NMR, 1H-1H COSY, HSQC, HMBC, and NOESY) and mass spectroscopic data. The anti-diabetic activities of the generated phloridzin derivatives were tested on α-glucosidase inhibition assays. The new phloretin dimer methylenebisphloretin (3) exhibited significantly enhancement of inhibitory effects against α-glucosidase with an IC50 value of 4.2±0.9 μM when compared to the parent phloridzin. This result infers that dihydrochalcone dimers newly formed from plasma-exposed phloridzin might be beneficial for the prevention of diabetic and related diseases.
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KEYWORD
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DBD plasma, phloridzin, dimerization, anti-diabetic, α-glucosidase
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