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Artichoke (Cynara scolymus L.) Fruits and Leaves at Different Maturity Stages can Inhibit Digestive Enzymes and Formation of Advanced Glycation End-Products (AGEs)

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Abstract

Artichoke has long been served as medicinal plant in Mediterranean area and central Asia. But very few information about their function on inhibiting the digestive enzyme and AGEs formation can be found. In order to expand the health benefit of the artichoke planted in Taiwan, we investigate the inhibitory activities of its fruits and leaves at different maturity stages on lipase, α-amylase, α-glucosidase and AGEs formation. Results showed that, young leaf (YL) exhibited the best inhibition of all the digestive enzymes and AGEs formation. For example, the IC50 of lipase and AGEs formation was 28.53 µg/µL and 7.09 µg/µL, respectively. The HPLC and PCA analysis further revealed that samples were clearly separated based on fruits and leaves maturity stages (a total variance of 91%). The major contribution factor is AGEs inhibition (F = 1156.30) followed by α-amylase inhibition (F = 292.66) and DPPH scavenging (F = 203.53). Among the phenolics, the amount of chlorogenic acid and Ethyl-3,4-dihydroxybenzoate were the most abundant, and account for 87.90% and 5.78%, respectively. The high correlation between these compounds and the inhibition of digestive enzymes and AGEs formation, indicating that fruits and leaves of artichoke planted in Taiwan can be a potential material of anti-diabetic and anti-obesity health supplements.

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Data Availability

Data available from the corresponding authors on reasonable request.

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Acknowledgements

The authors are grateful to the National Pingtung University of Science and Technology, Pingtung, Taiwan for providing research facilities. Also, we would like to thank Taiwan Tian Jian Biotechnology Co. Ltd., Nantou, Taiwan for providing partial financial support.

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Authors and Affiliations

  1. Department of Food Science, Agricultural College, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, 91201, Pingtung, Taiwan

    Qiu-Ming Ye & Pi-Jen Tsai

  2. Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore, 641021, India

    Kandi Sridhar

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  1. Qiu-Ming Ye
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Correspondence to Kandi Sridhar or Pi-Jen Tsai.

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Ye, QM., Sridhar, K. & Tsai, PJ. Artichoke (Cynara scolymus L.) Fruits and Leaves at Different Maturity Stages can Inhibit Digestive Enzymes and Formation of Advanced Glycation End-Products (AGEs). Waste Biomass Valor 14, 3445–3454 (2023). https://doi.org/10.1007/s12649-023-02114-7

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