Academic Journal
Mass spectrometry-based phytochemical screening for hypoglycemic activity of Fagioli di Sarconi beans ( Phaseolus vulgaris L. ).
| العنوان: | Mass spectrometry-based phytochemical screening for hypoglycemic activity of Fagioli di Sarconi beans ( Phaseolus vulgaris L. ). |
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| المؤلفون: | Pascale, R., Cataldi, T.R.I., Bianco, G., Schmitt-Kopplin, P., Bosco, F., Vignola, L., Uhl, J., Lucio, M., Milella, L. |
| المصدر: | Food Chem. 242, 497-504 (2017) |
| بيانات النشر: | Elsevier Sci Ltd |
| سنة النشر: | 2017 |
| المجموعة: | PuSH - Publikationsserver des Helmholtz Zentrums München |
| مصطلحات موضوعية: | Fagioli di Sarconi beans, Phaseouls vulgaris L., High-resolution mass spectrometry, Phytochemical profile, Antidiabetic activity, α-Glucosidase, α-Amylase |
| الوصف: | The present study deals with the evaluation of antidiabetic activities of Fagioli di Sarconi beans (Phaseolus vulgaris), including 21 ecotypes protected by the European Union with the mark PGI (i.e., Protected Geographical Indication), and cultivated in Basilicata (southern Italy). For this purpose, α-glucosidase and α-amylase assays were assessed; among all bean ecotypes, the tight green seed colour of Verdolino extracts exhibited the highest α-glucosidase and α-amylase inhibitory activity with IC50=1.1±0.1μg/ml and IC50=19.3±1.1μg/ml, respectively. Phytochemical compound screening of all Fagioli di Sarconi beans performed by flow injection-electrospray ionization-ultrahigh resolution mass spectrometry (uHRMS) and based on the calculation of elemental formulas from accurate m/z values, was helpful to annotate specific compounds, such as alkaloids, saponins, flavonoids, and terpenoids, which are most likely responsible for their biological activity. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | German |
| تدمد: | 0308-8146 1873-7072 |
| Relation: | info:eu-repo/semantics/altIdentifier/pmid/29037720; info:eu-repo/semantics/altIdentifier/wos/WOS:000413291700065; info:eu-repo/semantics/altIdentifier/isbn/0308-8146; info:eu-repo/seman; https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=51969; urn:isbn:0308-8146; urn:issn:0308-8146; urn:issn:1873-7072 |
| DOI: | 10.1016/j.foodchem.2017.09.091 |
| الاتاحة: | https://push-zb.helmholtz-muenchen.de/frontdoor.php?source_opus=51969 https://doi.org/10.1016/j.foodchem.2017.09.091 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.ABA6FA8B |
| قاعدة البيانات: | BASE |
| تدمد: | 03088146 18737072 |
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| DOI: | 10.1016/j.foodchem.2017.09.091 |