Adefegha Stephen A, Olasehinde Tosin A, Oboh Ganiyu
Functional Foods and Nutraceuticals Unit Department of Biochemistry Federal University of Technology Akure Ondo State Nigeria.
Nutrition and Toxicology Division Food Technology Department Federal Institute of Industrial Research Oshodi Lagos Nigeria.
Food Sci Nutr. 2018 Jul 16;6(6):1591-1600. doi: 10.1002/fsn3.711. eCollection 2018 Sep.
This study was designed to compare the antioxidant and antidiabetic activities of raw and paste wheat flour. The raw flour was cooked, dried, and milled to obtain the paste flour. The glycemic index, starch, amylose, and amylopectin contents were determined. The inhibitory effects of the raw and paste flour on α-glucosidase and α-amylase activities as well as metal-induced pancreatic damage were also determined. Pasting reduced the glycemic index (63.15%), starch (22.83 g/100 g), amylose (2.88 g/100 g), and amylopectin (17.74 g/100 g) contents. The raw (IC = 0.50 and 1.20 mg/ml) and paste (IC = 0.29 and 1.66 mg/ml) flours reduced the activities of α-amylase and α-glucosidase, respectively. The paste flour exhibited stronger inhibitory effects against Fe-induced pancreatic damage compared to raw flour. The paste flour exhibited better antioxidant and antidiabetic properties and could be a good processing method to improve the medicinal properties of wheat flour.
本研究旨在比较生小麦粉和糊化小麦粉的抗氧化及抗糖尿病活性。将生面粉进行烹饪、干燥并研磨以获得糊化面粉。测定了血糖指数、淀粉、直链淀粉和支链淀粉含量。还测定了生面粉和糊化面粉对α-葡萄糖苷酶和α-淀粉酶活性以及金属诱导的胰腺损伤的抑制作用。糊化降低了血糖指数（63.15%）、淀粉含量（22.83克/100克）、直链淀粉含量（2.88克/100克）和支链淀粉含量（17.74克/100克）。生面粉（IC50 = 0.50和1.20毫克/毫升）和糊化面粉（IC50 = 0.29和1.66毫克/毫升）分别降低了α-淀粉酶和α-葡萄糖苷酶的活性。与生面粉相比，糊化面粉对铁诱导的胰腺损伤表现出更强的抑制作用。糊化面粉表现出更好的抗氧化和抗糖尿病特性，可能是改善小麦粉药用特性的一种良好加工方法。
