Understanding the bioaccessibility, α-amylase and α-glucosidase enzyme inhibition kinetics of Allmania nodiflora (L.) R.Br. ex Wight polyphenols during in vitro simulated digestion

Jagadeesan, Gayathri; Muniyandi, Kasipandi; Manoharan, Ashwini Lydia; Nataraj, Gayathri; Thangaraj, Parimelazhagan

doi:10.1016/j.foodchem.2021.131294

Cited by 35 publications

(17 citation statements)

References 31 publications

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“…The absorbance values were measured at 405 nm, and acarbose was used as a positive control. Next, the α‐amylase inhibitory activity assay was performed (Jagadeesan et al ., 2022). The absorbance value was measured at 540 nm with acarbose as a positive control.…”

Section: Methodsmentioning

confidence: 99%

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Yao

Zhang

Qiao

et al. 2022

Int J of Food Sci Tech

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Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P < 0.05), while creep strain was the highest (P < 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α‐amylase and α‐glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P < 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus.

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Section: Methodsmentioning

confidence: 99%

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Yao

Zhang

Qiao

et al. 2022

Int J of Food Sci Tech

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“…The bioaccessibility percentage of the in vitro digestion was calculated in each digestion condition using the Equation (3) (Jagadeesan et al, 2022):

Bioavailability ()(%) goodbreak= \frac{Digested concentration}{crude concentration} * 100

where crude concentration corresponds to the phenolics, glycosides, DPPH and ABTS ·+ values of the samples before digestion.…”

Section: Methodsmentioning

confidence: 99%

“…Many phenolic compounds, such as saikosaponin, rutin, caffeic acid, gluconic acid, quinic acid, and catechin have been described in the literature as responsible for slower degradation of monosaccharides with less glucose assimilation resulting in less glucose uptake into the bloodstream (Jagadeesan et al, 2022).…”

Section: Inhibition Of α-Amylase Enzymementioning

confidence: 99%

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Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation

Zorzenon

Cabeça

Nogueira

et al. 2022

Food Processing Preservation

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Sweeteners and other bioactives present in the leaves of Stevia rebaudiana have shown functional and nutritional benefits in several pathologies. The number of consumers of teas and plant extracts has grown significantly, but little is known about cold extraction, especially of Stevia. Thus, the objectives of this study were to perform a semi-continuous cold percolation extraction of minimally processed Stevia UEM-13 leaves and to microencapsulate this extract with maltodextrin by Spray Dryer, in order to evaluate possible functional effects of the free and microencapsulated extract. The extract had 25.27 g/100 g of steviol glycosides, quantified by HPLC (11.9% rebaudioside A and 10.2% stevioside) and 72.36 μgGAE/mg of total phenolic compounds. The antioxidant capacity was 50.2% for DPPH radical and 28.4% for ABTS •+ .The microencapsulation presented efficiency of 70.59%, with well-defined spheres by visualization through scanning electron microscopy. The free and microencapsulated extract (0.5 mg/ml) decreased the enzymatic activity of α-amylase with possible noncompetitive or mixed inhibition in a dose-independent manner and also showed good acceptance in the preliminary sensory test with little bitter and herbaceous residual.The bioaccessibility of bioactive compounds (sweeteners, total phenolics, antioxidant activity for DPPH and ABTS •+ radicals) was evaluated by simulating in vitro digestion and those that were microencapsulated showed higher bioaccessibility for all conditions (mouth, gastric, and intestinal conditions). Thus, it is suggested the direct use or application in food of the microencapsulated extract obtained in cold of Stevia leaves, for the preservation of bioactive compounds and possible functional activities. Novelty impact statement:• Cold extraction of Stevia leaves shows similar yields to hot extraction and contains significant contents of phenolic compounds and antioxidant activity.• The cold extract 0.5 mg/ml contains possible antidiabetic property presenting α-amylase enzyme inhibition.• The microencapsulation of the crude stevia extract preserves the bioactive compounds and antioxidant activity on simulated in vitro digestion.

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“…However, whether Gypensapogenin D has the same hypoglycemic effect as G. pentaphyllum has not been reported. α-Glucosidase is an important target for lowering postprandial blood glucose, and inhibition of α-glucosidase activity can lower postprandial blood glucose by causing less carbohydrate absorption in the upper part of the small intestine (Jagadeesan et al, 2022). Therefore, the inhibition rate of α-glucosidase is often used to evaluate the hypoglycemic potential of drug candidates.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory activity of Gypensapogenin D against α-glucosidase and preparation of its liposomes

et al. 2023

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Gynostemma pentaphyllum is a functional food that is commercially available worldwide. Triterpenoid saponins are the main active components in Gynostemma pentaphyllum, which are usually hydrolyzed into triterpene sapogenins in organisms to play a pharmacological role. Gypensapogenin D is a triterpene sapogenins with the highest content in the hydrolysate of gypenoside. In addition, it was found that Gypensapogenin D had a certain inhibitory effect on α-glucosidase. In view of the poor solubility of Gypensapogenin D, which affects its bioavailability, Gypensapogenin D was prepared as a liposomal formulation in this paper, which provides valuable data for the later in-depth study and drug development and utilization of this compound.

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Understanding the bioaccessibility, α-amylase and α-glucosidase enzyme inhibition kinetics of Allmania nodiflora (L.) R.Br. ex Wight polyphenols during in vitro simulated digestion

Cited by 35 publications

References 31 publications

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation

Inhibitory activity of Gypensapogenin D against α-glucosidase and preparation of its liposomes

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