Identification of flavonoid glycosides from Moringa oleifera leaves that suppress Saccharomyces cerevisiae metabolic activity Identification of flavonoid glycosides from Moringa oleifera leaves…
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Abstract
Moringa oleifera leaves are highly valued as a functional food ingredient due to their exceptional nutritional profile and diverse biological activities. M. oleifera’s bioactive components have also attracted increasing attention for their applicability to food biotechnology and functional food development. However, addition of M. oleifera leaf powder to bread dough suppresses dough expansion during fermentation, by reducing CO₂ production mediated by Saccharomyces cerevisiae, although the responsible compounds remain unidentified. We aimed to identify the compounds in M. oleifera leaves that inhibit the metabolic activity of S. cerevisiae. Fractionation was performed using a WST-8 assay as a bioassay-guided indicator, and the active constituents were identified by liquid chromatography–mass spectrometry and nuclear magnetic resonance spectroscopy. Quercetin-3-O-glucoside (Q3G) and kaempferol-3-O-glucoside (K3G) were identified as the principal inhibitory flavonoid glycosides. Both compounds suppressed yeast metabolic activity in a concentration-dependent manner, without affecting cell viability. Furthermore, their aglycones, quercetin and kaempferol, showed weaker inhibitory effect, indicating that O-glycosylation is essential for the activity. This study provides the first evidence that specific flavonoid glycosides from M. oleifera leaves directly inhibit yeast metabolic activity, highlighting the structural importance of glycosylation in their mode of action and offering insights into quality design in Moringa-fortified baked products.
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