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Molecules ; 24(8)2019 Apr 23.
Article in English | MEDLINE | ID: mdl-31018540

ABSTRACT

Jelly 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 (SPEI) in jelly fig achenes (JFA) residue were noticed to be able to impede the gelation. In this study, we characterized and isolated SPEI 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 SPEI as complex tannins. Total tannins content was determined in each isolated fraction, and was closely related to PE inhibitory activity. In addition, SPEI in this study could inhibit activities of digestive enzymes in vitro and may, therefore, be assumed to act as non-specific protein binding agent.


Subject(s)
Carboxylic Ester Hydrolases/antagonists & inhibitors , Enzyme Inhibitors/isolation & purification , Ficus/chemistry , Fruit/chemistry , Plant Proteins/antagonists & inhibitors , Tannins/isolation & purification , Acetone/chemistry , Beverages/analysis , Carboxylic Ester Hydrolases/chemistry , Carboxylic Ester Hydrolases/isolation & purification , Chromatography, Ion Exchange , Enzyme Assays , Enzyme Inhibitors/chemistry , Ficus/enzymology , Fruit/enzymology , Gels , Humans , Methanol/chemistry , Pectins/chemistry , Phase Transition , Plant Extracts/chemistry , Plant Proteins/chemistry , Plant Proteins/isolation & purification , Solvents/chemistry , Taiwan , Tannins/chemistry , Water/chemistry
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