化学
胡椒粉
阿切
乙酰胆碱酯酶
胆碱酯酶
丁酰胆碱酯酶
IC50型
传统医学
气相色谱-质谱法
食品科学
体外
色谱法
酶
生物化学
药理学
质谱法
生物
医学
作者
Shuxia Chen,Jia-Yao Xiang,Jiaxin Han,Yang Feng,Haizhou Li,Hao Chen,Min Xu
标识
DOI:10.1002/cbdv.202100443
摘要
The chemical compositions of essential oils (EOs) prepared from six spices including cinnamon, amomum tsao-ko, cardamom, amomum, black pepper and white pepper were analyzed by gas chromatography-mass spectrometry (GC/MS), which led to identify almost 200 volatile compounds. All EOs of spices showed cholinesterase inhibitory activity. Among them, pepper EO showed most potent acetylcholinesterase (AChE) inhibitory activity with IC50 values of 8.54 μg/mL (black pepper EO) and 5.02 μg/mL (white pepper EO). Molecular docking and in vitro validation suggested that 3-carene, α-pinene and β-pinene with IC50 value of 1.73, 2.66, and 14.75 μg/mL, respectively, might be active constituents of spices oil in inhibiting AChE. Furthermore, amomum tsao-ko EO and amomum EO can improve behavioral disorder in dementia zebrafish induced by aluminum trichloride (AlCl3 ).
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