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<p>The aim of this study was to extract and characterize pectin from artichoke bracts (<i>Cynara scolymus</i>) and to assess its potential inhibitory effect on α-amylase. Pectin was extracted using hydrochloric acid (pH 3.5, 80&#xa0;°C) and structurally characterized by Fourier-transform infrared spectroscopy (FT–IR), ultraviolet-visible (UV–vis) spectroscopy, differential scanning calorimetry (DSC), size exclusion chromatography (SEC), nuclear magnetic resonance (1D and 2D NMR), and gas chromatography-mass spectrometry (GC–MS). SEC analysis showed that the extracted polysaccharide had a weight-average molar mass of 680&#xa0;kDa. GC–MS revealed a composition mainly of galacturonic acid (84.6%), arabinose (8.2%), rhamnose (2.4%), and galactose (2.4%), suggesting the presence of rhamnogalacturonan I regions. Acetyl groups represented 24.2% of the structure, and the branching degree indicated approximately one side chain for every 35 galacturonic acid residues. Biological evaluation demonstrated α-amylase inhibitory activity with a percentage inhibition of 25% via competitive inhibition. While molecular docking simulations supported these findings by showing favorable interactions with the enzyme’s active site. Although this level of inhibition is moderate and not sufficient alone for therapeutic application, the results support the potential use of artichoke bracts as a sustainable source of bioactive pectin, especially as a functional food ingredient or dietary supplement, thereby contributing to the decrease in blood glucose levels.</p>

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Characterization of Pectin from Cynara scolymus Bracts: α-Amylase Inhibition and In Silico Molecular Docking Assessment

  • 期刊论文

  • 发表日期：

    2025年8月8日

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  • Oumaima Dridi,
  • Mariem Haj Romdhane,
  • Mabrouk Horchani,
  • Houda Lazreg Aref,
  • Hichem Ben Jannet,
  • Didier Le Cerf,
  • Hatem Majdoub,
  • Yakdhane Kacem

摘要

The aim of this study was to extract and characterize pectin from artichoke bracts (Cynara scolymus) and to assess its potential inhibitory effect on α-amylase. Pectin was extracted using hydrochloric acid (pH 3.5, 80 °C) and structurally characterized by Fourier-transform infrared spectroscopy (FT–IR), ultraviolet-visible (UV–vis) spectroscopy, differential scanning calorimetry (DSC), size exclusion chromatography (SEC), nuclear magnetic resonance (1D and 2D NMR), and gas chromatography-mass spectrometry (GC–MS). SEC analysis showed that the extracted polysaccharide had a weight-average molar mass of 680 kDa. GC–MS revealed a composition mainly of galacturonic acid (84.6%), arabinose (8.2%), rhamnose (2.4%), and galactose (2.4%), suggesting the presence of rhamnogalacturonan I regions. Acetyl groups represented 24.2% of the structure, and the branching degree indicated approximately one side chain for every 35 galacturonic acid residues. Biological evaluation demonstrated α-amylase inhibitory activity with a percentage inhibition of 25% via competitive inhibition. While molecular docking simulations supported these findings by showing favorable interactions with the enzyme’s active site. Although this level of inhibition is moderate and not sufficient alone for therapeutic application, the results support the potential use of artichoke bracts as a sustainable source of bioactive pectin, especially as a functional food ingredient or dietary supplement, thereby contributing to the decrease in blood glucose levels.