Inhibitory effect of anthocyanin-enriched fractions from colored potatoes against lipase and α-glucosidase

Abstract

Colored potatoes have several anthocyanin-based compounds, which provide natural coloration to potatoes. This study examined the composition of phenolic compounds in the colored potatoes developed by the Rural Development Administration, Korea. In addition, this study demonstrated the inhibitory effect of anthocyanin compounds, which are abundantly present in the colored potatoes grown in Korea, on the activities of α-glucosidase and lipase, which are associated with metabolic disorders like diabetes and obesity. This study revealed that the ethyl acetate, anthocyanin-rich, and water fractions could inhibit the enzymatic activity of α-glucosidase, whereas the ethyl acetate fraction inhibited the enzymatic activity in purple potato. Suppression of lipase activity was observed in the anthocyanin-rich fractions of all potatoes. The inhibitory activity of potatoes was evaluated using an in vitro digestion model to assess its applicability as a functional food, and the preservation of activity in all fractions was confirmed where inhibitory activity was detected. This study identified the possible antidiabetic and anti-obesity properties of Korean colored potatoes and provided a strategy for using potatoes as functional foods.