DNA and BSA damage inhibitory activities, and anti-acetylcholinesterase, anti-porcine α-amylase and antioxidant properties of Dolichos lablab beans

Abstract

The underutilized Kenyan variety of Dolichos lablab bean seeds serve as a good source of natural antioxidants, which can probably be effective in reducing the risk of occurrence of several diseases. This study was undertaken for the first time to address the limited knowledge regarding the antioxidant activities of lablab beans. Moreover, their DNA damage inhibitory activity, bovine serum albumin (BSA) damage inhibitory activity, and the inhibition of acetylcholinesterase and porcine α-amylase were also investigated. The antioxidant capacity of Dolichos lablab bean seeds extracted with methanol, water or methanol/water combination was evaluated by the ferric-reducing antioxidant power (FRAP) assay, free radical-scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO) radical-scavenging assay, and 2,20-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Results reported in the present study indicate that water, methanol and water/methanol extracts of lablab bean flour exhibited good antioxidant activity by effectively scavenging various free radicals, such as DPPH, NO, and ABTS radicals. The extracts also exhibited protective effects against DNA and BSA damage and inhibitory effects on porcine α-amylase. Findings of this study suggest that extracts from the lablab bean flour would have potential application in food supplements, and pharmaceutical and cosmetic industries.

Structure-Antioxidative and Anti-Inflammatory Activity Relationships of Purpurin and Related Anthraquinones in Chemical and Cell Assays

“…Beneficial effects of antioxidants in foods are due to their ability to destroy reactive, food-damaging free radicals, thus enhancing nutritional quality and safety [ 41 , 42 ]. Beneficial effects of antioxidants in vivo are due to their ability to destroy reactive oxygen species (ROS) that damage DNA and essential enzymes [ 43 ]. Since inflammation is a risk factor for aging [ 44 ], arthritis [ 45 ], asthma in mice [ 46 ] and in children [ 47 ], cancer [ 48 ], as well as diabetes and obesity [ 49 ], the results of the present study, and the cited findings by other investigators, suggest that purpurin has the potential to protect food against oxidative damage and ameliorate chronic diseases in vivo, analogous to the protective effects of mushroom polysaccharides described elsewhere [ 50 ].…”

Grape seed proanthocyanidin extract inhibits DNA and protein damage and labile iron, enzyme, and cancer cell activities

“…DPPH · is a fairly stable free radical that accepts hydrogen radical or electron, thus becoming a stable diamagnetic molecule. It has been widely used to assess the activity of natural antioxidants against free radicals in-vitro 17 . The results of the current investigation indicated that, based on the concentrations used, VGSE significantly (p < 0.05) inhibited DPPH · radical activity as shown in Table 2 for IC 50 and Fig.…”

“…HPLC-analysis (RP-HPLC) was performed as described by Habib et al 17 . In brief, with a 1525 Binary HPLC pump (Waters, Milford, MA, USA) separation module equipped with a 717 plus auto-sampler (Waters, Milford, MA, USA), 2487 dual UV.…”

Food‐derived Acetylcholinesterase Inhibitors as Potential Agents against Alzheimer’s Disease

“…The lablab bean seeds were ground into flour and extracted with water, methanol/water (50/50) or absolute methanol. The results showed that the aqueous methanolic extract was the most potent with 3.06% AChE inhibition when compared to 1.09% for the absolute methanol extract and 0% for the water extract [30]. Correlation analysis indicated 0.985 relationship between the AChE‐inhibitory and total flavonoids of the aqueous methanolic extract while a similar but negative value was obtained for the total phenols.…”