한빛사 논문
Abstract
Pradeep Paudela, Su Hui Seonga, Aditi Waglea, Byung Sun Minb, Hyun Ah Jungc,*, Jae Sue Choia,*
a Department of Food and Life Science, Pukyong National University, Busan 48513, Republic of Korea
b College of Pharmacy, Drug Research and Development Center, Daegu Catholic University, Gyeongbuk 38430, Republic of Korea
c Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju 54896, Republic of Korea
*Corresponding authors : Jae Sue Choi, Hyun Ah Jung
Abstract
Oxidation and enzymatic browning of food can affect nutritional quality, physical and chemical properties, and food safety, emphasizing the utmost importance of discovering new natural antioxidants and anti-browning agents. The present study aimed to characterize the antioxidant and anti-browning potential of 2-arylbenzofuran derivatives from the root bark of Morus alba Linn. All test compounds showed good antioxidant effects on non-enzymatic antioxidant assays. Only mulberrofuran H demonstrated potent inhibition against substrates l-tyrosine (IC50; 4.45 ± 0.55 µM) and l-DOPA (IC50; 19.70 ± 0.54 µM), indicating negative effects of the prenyl and geranyl groups in the other compounds. Molecular docking simulation predicted the involvement of an -OH group in the bulky substituent in C-11 in van der Waals interactions with copper ions (Cu400, Cu401) and peroxide ions (Per404) in the active site. Overall results characterize MH as an antioxidant and anti-browning agent, highlighting its potential role in food preservation.
Keywords : Morus alba; Arylbenzofurans; Antioxidants; Anti-browning; Food preservative
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