Inhibition of Intestinal<i>α</i>-Glucosidase and Glucose Absorption by Feruloylated Arabinoxylan Mono- and Oligosaccharides from Corn Bran and Wheat Aleurone

Malunga, Lovemore Nkhata; Eck, Peter; Beta, Trust

doi:10.1155/2016/1932532

Cited by 59 publications

(54 citation statements)

References 48 publications

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“…The type of compound conjugated to the phenolic acid appears not to affect their inhibitory potencies. Malunga and Eck () found that the inhibition potency of feruloylated arabinoxylan oligosaccharides were similar to that of ferulic acid at the same molar concentration. Interestingly, the redox potential of both caffeic and ferulic acid did not change when conjugated to other compounds (Teixeira et al, ).…”

Section: Resultsmentioning

confidence: 87%

“…The α‐glucosidase was obtained from rat intestinal acetone powder and inhibition of α‐glucosidase activity using maltose as a substrate was done according to a method described by Malunga and Eck () with modifications. Phenolic acids (20 M) were first dissolved in dimethyl sulfoxide (DMSO) and later diluted to 400 µM with sodium phosphate buffer (pH 6.9, 0.1 M).…”

Section: Methodsmentioning

confidence: 99%

“…The α-glucosidase was obtained from rat intestinal acetone powder and inhibition of α-glucosidase activity using maltose as a substrate was done according to a method described by Malunga and Eck (2016) was used to calculate the maximum enzyme reaction rate (V max ) and…”

Section: Inhibition Assay For Rat Intestinal αGlucosidase Activitymentioning

confidence: 99%

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Cereal‐derived phenolic acids and intestinal alpha glucosidase activity inhibition: Structural activity relationship

2018

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Phenolic acids are thought to be involved in modulating the activity of intestinal α‐glucosidase which is desirable in the treatment and management of diabetes. However, limited data exist on the structural activity relationship between phenolic acid derivatives and intestinal α‐glucosidase activity inhibition. Thus five (5) hydroxycinnamic and six (6) hydroxybenzoic acid derivatives and four (4) hydroxycinnamic acid conjugates common in cereal grains were used to investigate the structural activity relationship and the kinetics of enzyme inhibition. α‐Glucosidase activity was inhibited by 4%–55% in the presence of the phenolic acid derivatives. The inhibition potency was dependent on the number of hydroxyl and methoxy groups present in the aromatic ring. Conjugation to other compounds did not affect their inhibition potency. The Lineweaver–Burk plots suggest mixed, competitive and uncompetitive types of inhibition. These results suggest that some derivatives of phenolic acid could play a significant role in prevention and management of diabetes. Practical Applications Phenolic acids, a group of biologically active compounds, present in cereal grains are thought to be involved in the prevention and management of diabetes through inhibiting the activities of enzymes in the intestine (such as α‐glucosidase). Intestinal α‐glucosidase is one of the enzymes required to breakdown sugars before their absorption into blood. This work investigated how the structure of phenolic acids found in cereal grain affects the activity of this enzyme. The results suggest that the number of hydroxyl and methoxy groups present in the main structure of phenolic acid decides to what extent the activity of the enzyme (α‐glucosidase) is inhibited. Understanding of this structure–activity relationship will help in identifying the type or variety of cereal grain that has the highest efficacy in preventing or managing diabetes based on their phenolic acid profile.

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Section: Resultsmentioning

confidence: 87%

Section: Methodsmentioning

confidence: 99%

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Cereal‐derived phenolic acids and intestinal alpha glucosidase activity inhibition: Structural activity relationship

2018

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“…Finally, very recently, Malunga et al. described ferulic acid and feruloylated arabinoxylan mono‐/oligosaccharides as possible inhibitors of sucrase and maltase functions of α‐glucosidase in Caco‐2 and rat intestinal cells; moreover glucose uptake in Caco‐2 cells was partially inhibited by their presence .…”

Section: Discussionmentioning

confidence: 99%

Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone‐rich wheat bread

Bresciani

Scazzina

Leonardi

et al. 2016

Molecular Nutrition Food Res

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“…Alpha-Glucosidase: Rat intestinal acetone powder was used in these assays, following established procedures [10][11][12][13][14] and testing inhibition by ethanol/HCl extracts from individual samples, diluted as appropriate in ethanol/HCl. Blanks were prepared in the absence of enzyme and of the ethanol/HCl mixture, whereas controls were complete reaction mixtures containing the appropriate volumes of the ethanol/HCl mixture used for extraction, but no bioactives.…”

Section: Enzyme Inhibition Studiesmentioning

confidence: 99%

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

Parizad

Marengo

Bonomi

et al. 2020

Foods

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A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina-and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.

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Inhibition of Intestinalα-Glucosidase and Glucose Absorption by Feruloylated Arabinoxylan Mono- and Oligosaccharides from Corn Bran and Wheat Aleurone

Cited by 59 publications

References 48 publications

Cereal‐derived phenolic acids and intestinal alpha glucosidase activity inhibition: Structural activity relationship

Cereal‐derived phenolic acids and intestinal alpha glucosidase activity inhibition: Structural activity relationship

Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone‐rich wheat bread

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

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