Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

The goals of this stuay were to aetermine ana evaluate the bioaccessibility of total anthocyanin ana procyantain in apple (Amasya, Ma(us communis), red grape (Papazkarast, Vitis vinifero) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (alpha-amylase and alpha-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyt oteate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 +/- 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 +/- 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 +/- 1%, 8.23 +/- 0.64%, and 8.73 +/- 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 +/- 0.71%, 14.08 +/- 0.74% and 18.75 +/- 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against alpha-glucosidase (IC50 544 +/- 21.94, 445 +/- 15.67, 1592 +/- 17.58 mu g/mL, respectively), alpha-amylase (IC50 38.4 +/- 7.26, 56.1 +/- 3.60, 3.54 +/- 0.86 mu g/mL, respectively), and lipase (IC50 52.7 +/- 2.05, 581 +/- 54.14, 49.6 +/- 2.72 mu g/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, alpha-amylase and alpha-glucosidase digestive enzymes.