Isolation, identification, and inhibitory enzyme activity of phenolic substances present in Spirulina

Spirulina species are edible with high nutritional as well as potential therapeutic values. In this work, we show that phenolic extracts from Spirulina (p‐Coumaric acid) possessed inhibitory potential on α‐glucosidase (IC₅₀ = 1.67 ± 0.02 mM) and tyrosinase (IC₅₀ = 52.71 ± 3.01 mM). Moreover, p‐Coumaric acid inhibited α‐glucosidase and tyrosinase in a reversible mixed‐type manner. Interestingly, molecular docking demonstrated that p‐Coumaric acid penetrated in depth of the active‐site of tyrosinase and α‐glucosidase by the noncovalent force or interaction. Among them, making polar interactions with Cu²⁺ ions and the amino acid residue capable of forming cation‐π significantly contribute to the strong binding of p‐Coumaric acid on tyrosinase. p‐Coumaric acid was isolated and identified from Spirulina for the first time, which can be used as a lead compound for the design of functional food additives and skin‐lightening active ingredient in cosmetics, and pharmaceuticals against type 2 diabetes. PRACTICAL APPLICATIONS: A natural, food‐derived compound possessing the potential for the development of an anti‐hyperglycaemic and skin‐lightening supplement is very promising in cosmetics, functional food, and pharmaceuticals against type 2 diabetes. Herein, the present study is the first to present high levels of p‐Coumaric acid from Spirulina, which simultaneously possessed inhibition potential on α‐glucosidase and tyrosinase. Importantly, we gained initial information about the polypeptide‐inhibitor interactions and underlying mechanisms for Spirulina's therapeutic effects, which will provide the bases for developing new drugs for preventing or treating type 2 diabetes and enzyme inhibitors. Moreover, this work also demonstrates the potential of the extraction of high‐value chemicals from Spirulina waste.