Insights into the Phytochemical and Multifunctional Biological Profile of Spices from the Genus Piper
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- Simon Vlad Luca
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
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- Katarzyna Gaweł-Bęben
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, 35-225 Rzeszów, Poland
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- Marcelina Strzępek-Gomółka
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, 35-225 Rzeszów, Poland
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- Karolina Czech
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, 35-225 Rzeszów, Poland
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- Adriana Trifan
- Department of Pharmacognosy, Grigore T. Popa University of Medicine and Pharmacy Iasi, 700115 Iasi, Romania
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- Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey
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- Izabela Korona-Glowniak
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Medical University of Lublin, Chodzki Street 1, 20-093 Lublin, Poland
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- Mirjana Minceva
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
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- Jürg Gertsch
- Institute of Biochemistry and Molecular Medicine, University of Bern, CH-3012 Bern, Switzerland
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- Krystyna Skalicka-Woźniak
- Independent Laboratory of Natural Products Chemistry, Medical University of Lublin, 20-093 Lublin, Poland
説明
<jats:p>Piper spices represent an inexhaustible reservoir of bioactive compounds that may act as drug leads in natural product research. The aim of this study was to investigate a series of methanolic fruit extracts obtained from P. nigrum (black, green, white and red), P. longum and P. retrofractum in comparative phytochemical and multi-directional biological (antimicrobial, antioxidant, anti-enzymatic and anti-melanogenic) assays. The metabolite profiling revealed the presence of 17 piperamides, with a total content of 247.75–591.42 mg piperine equivalents/g. Among the 22 tested microorganism strains, Piper spices were significantly active (MIC < 0.1 mg/mL) against the anaerobes Actinomyces israelii and Fusobacterium nucleatum. The antioxidant and anti-enzymatic activities were evidenced in DPPH (10.64–82.44 mg TE/g) and ABTS (14.20–77.60 mg TE/g) radical scavenging, CUPRAC (39.94–140.52 mg TE/g), FRAP (16.05–77.00 mg TE/g), chelating (0–34.80 mg EDTAE/g), anti-acetylcholinesterase (0–2.27 mg GALAE/g), anti-butyrylcholinesterase (0.60–3.11 mg GALAE/g), anti-amylase (0.62–1.11 mmol ACAE/g) and anti-glucosidase (0–1.22 mmol ACAE/g) assays. Several Piper extracts (10 μg/mL) inhibited both melanin synthesis (to 32.05–60.65% of αMSH+ cells) and release (38.06–45.78% of αMSH+ cells) in αMSH-stimulated B16F10 cells, partly explained by their tyrosinase inhibitory properties. Our study uncovers differences between Piper spices and sheds light on their potential use as nutraceuticals or cosmeceuticals for the management of different diseases linked to bacterial infections, Alzheimer’s dementia, type 2 diabetes mellitus or hyperpigmentation.</jats:p>
収録刊行物
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- Antioxidants
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Antioxidants 10 (10), 1642-, 2021-10-19
MDPI AG