Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties

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• 作者：Diana Paola Forero ; Chieko Masatani ; Yoshinori Fujimoto ; Ericsson Coy-Barrera ; Devin G. Peterson ; Coralia Osorio
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：July 6, 2016
• 年：2016
• 卷：64
• 期：26
• 页码：5375-5383
• 全文大小：410K
• 年卷期：0
• ISSN：1520-5118

文摘

The bitterness in lulo (Solanum quitoense Lam.) fruit is increased during processing (juicing or drying). To identify the bitter-active compounds, the ethanolic fruit pulp extract was subjected to RP-18 solid-phase extraction, and then sensory-guided fractionated by HPLC. Two spermidine derivatives, N¹,N⁴,N⁸-tris(dihydrocaffeoyl)spermidine and N¹,N⁸-bis(dihydrocaffeoyl)spermidine, were isolated and their structures confirmed by analysis of their HPLC-ESI/MS and ¹H and ¹³C NMR data. The N¹,N⁴,N⁸-tris(dihydrocaffeoyl)spermidine was synthesized and used as an authentic sample to unequivocally confirm the structure of this compound and to quantitate it in both fresh and dried fruit. In silico analyses demonstrated that spermidine derivatives identified in lulo pulp exhibited a strong ACE-I (angiotensin I-converting enzyme) inhibitory activity. Subsequently, these results were confirmed by in vitro analyses and showed the potential use of lulo fruit pulp as an ingredient of functional foods related to the prevention of blood hypertension.