in vitro α amylase and amyloglucosidase inhibitory activities of selected underutilized cereals, yams and root crops

Abstract

Diabetes is one of the most challenging global health problems. Currently, reducing postprandial blood glucose concentration by inhibiting carbohydrate hydrolyzing enzymes is recognized as an effective treatment against diabetes. In this study, in vitro α-amylase and amyloglucosidase inhibitory effect of selected, underutilized and locally grown cereals (P. miliaceum, P. scrobiculatum and S. italica), yams (D. alata and D. esculenta) and root crops (L. spinosa and N. nucifera) were evaluated related to their dietary fiber contents. Results showed that the inhibitory effect of selected food crops has a positive correlation with their dietary fiber contents. L. spinosa with higher dietary fiber content generally had higher α-amylase (78.0%) and amyloglucosidase (71.28%) enzyme inhibitory percentages among yams and root crops. Significantly highest (p<0.05) dietary fiber content was in S. italic among three cereal varieties and it showed the highest inhibition activity against α-amylase (67.8%) and amyloglucosidase (59.40%) activity. These tested food crops are considerable sources of dietary fiber and are having αamylase and amyloglucosidase enzyme inhibitory actions against starch hydrolysis.

Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

“…Firstly, enzymes must exhibit specificity, targeting the bonds relevant to the bioactive compounds of interest. For instance, proteases are chosen to break peptide bonds in proteins, while enzymes like amylases act on carbohydrate bonds [ 175 ]. Secondly, enzyme selection considers compatibility with optimal pH and temperature conditions for extraction, ensuring their activity and stability during the process [ 176 ].…”

Physicochemical characteristics and functional properties of Caryota urens flour and formulated gluten‐free crackers

“…Anti‐diabetic properties of C. urens flour were estimated using α‐amylase enzyme inhibition assays as described in Chiranthika et al (2021). Briefly, 1.00 mg flour was weighed and 100 μl of the α‐amylase enzyme was added.…”