An examination of the progressive effects of hotel frontline employees’ brand perceptions on desirable service outcomes

Clicks: 241
ID: 26726
2020
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Abstract
The aim of our study is to provide new type skeleton of α-glucosidase inhibitor from food source. A new 6'-O-(E)-cinnamoyl-7-methoxy-aloin A (1) was isolated from Aloe vera. Also, known chysalodin (2) was the first report for A. vera. These structures were identified with based on HR-ESI Mass and 1/2D-NMR spectra. These isolated compounds were tested for their inhibitory activities against α-glucosidase by using spectrophotometer. Of these, compound 2 exhibited inhibitory activity, with an IC value of 13.4 ± 1.5 μM. An enzyme kinetic study identified the mechanism of binding of the ligand with the enzyme; the ligand binds in the active site of the enzyme in a competitive mode. Additionally, fluorescence quenching between the ligand and receptor revealed a two-to-one reaction. Finally, this finding provides that anthraquinone dimer (2) could be a starting point for the design of new class of α-glucosidase inhibitor.
Reference Key
kim2020aninternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Kim, S.
Journal international journal of hospitality management
Year 2020
DOI
10.1016/j.ijhm.2019.102334
URL
Keywords Keywords not found

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