Lysosomal glycogen storage induced by Acarbose, a 1,4-α-glucosidase inhibitor

Geddes, Robert; Taylor, Jacqueline

doi:10.1042/bj2280319

Cited by 26 publications

(5 citation statements)

References 26 publications

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“…The α-glucosidase inhibitory activity of the digested biscuits, coffee fibre, stevia and FOS was analysed following the methodology described by Berthelot et al and Geddes et al [ 18 , 19 ] with slight modifications. An alpha-glucosidase enzyme was extracted previous to the assay.…”

Section: Methodsmentioning

confidence: 99%

Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

et al. 2017

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This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly (p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid eq./g) than that of a sucrose-containing biscuit (SCB). The CFB significantly reduced (p < 0.05) α-glucosidase activity (IC50 = 3.3 mg/mL) compared to the SCB (IC50 = 6.2 mg/mL). Serotonin and glucagon-like peptide-1 (GLP-1) release by differentiated Caco-2 and HuTu-80 cells, respectively, was stimulated by the CFB (355% at a concentration of 0.5 mg/mL and 278% at a concentration of 0.05 mg/mL) to the same order of magnitude as those of the SCB. To summarize, the CFB was demonstrated to reduce monosaccharide bioaccessibility, to inhibit a diabetes-related digestive enzyme, and to improve the release of satiety hormones.

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Section: Methodsmentioning

confidence: 99%

Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

et al. 2017

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“…All measurements were performed in triplicate. Acarbose was used as a positive control; α-glucosidase inhibition assay: The α-glucosidase inhibitory activity of wild fruit extracts and yogurts was analyzed [ 31 , 32 , 33 ]. Acarbose was used as a positive control (standard inhibitor).…”

Section: Methodsmentioning

confidence: 99%

“…• α-glucosidase inhibition assay: The α-glucosidase inhibitory activity of wild fruit extracts and yogurts was analyzed [31][32][33]. Acarbose was used as a positive control (standard inhibitor).…”

mentioning

confidence: 99%

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt

Herrera,

Iriondo-DeHond,

Ramos Sanz

et al. 2023

Foods

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The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16–7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health.

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“…α-Glucosidase inhibition was analyzed [12,13], with modifications [14]. Results were expressed as the concentration causing 50% inhibition (IC50) for winery byproduct extracts and as percentage of α-glucosidase inhibition for yogurt samples.…”

Section: Antidiabetic Propertiesmentioning

confidence: 99%

Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

Iriondo-DeHond

Blázquez-Duff²,

Castillo

et al. 2020

Foods

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The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.

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Lysosomal glycogen storage induced by Acarbose, a 1,4-α-glucosidase inhibitor

Cited by 26 publications

References 26 publications

Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt

Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

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