Department of Food Science and Technology, Masjed Soleyman Branch, Islamic Azad University, Masjed Soleyman, Iran.
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran.
Plant Foods Hum Nutr. 2019 Mar;74(1):149-155. doi: 10.1007/s11130-018-0711-0.
In the present work, pasta enriched in different formulations by black mulberry extract in order to inhibit enzymes related to starch hydrolyzation. Total phenol content (TPC), antioxidant activity and anthocyanin components of ethanol/water black mulberry extract were investigated. TPC of the black mulberry extract was found 65.61 ± 0.07 mg GAE/g. Black mulberry extract could scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals more effectively than tertiary butylhydroquinone (TBHQ) also vitamin C due to its detected polyphenolic compounds (cyanidin-3-glucoside, cyanidin-3-rutinoside, and cyanidin-3-xyloside). The IC value of the black mulberry extract was obtained 8.31 μg/mL while it was measured 59.62 and 62.64 μg/mL for TBHQ and vitamin C, respectively. The pasta-enriched with freeze-dried black mulberry extract showed effective inhibition against applied α-amylases (α-amylase from porcine pancreas, Bacillus sp, and human saliva) and α-glucosidase originated from Saccharomyces cerevisiae. The IC values of tested enzymes exhibited that black mulberry effectively act as an inhibitory agent comparing with acarbose because of its antioxidant activity. Results revealed that starch hydrolysis index (HI) and predicted glycemic index (GI) of cooked pasta-enriched with various concentration levels of black mulberry extract were significantly decreased especially when 1.5% of the extract was incorporated. In addition, The IC value of the black mulberry extract obtained from cooked pasta was increased against α-amylase and α-glucosidase. The results obviously presented that diabetes mellitus type 2 could be resolved by enrichment of polyphenolic compounds into the pasta.
在本工作中，通过向意大利面中添加不同配方的黑桑椹提取物来抑制与淀粉水解相关的酶。研究了乙醇/水黑桑椹提取物的总酚含量（TPC）、抗氧化活性和花色苷成分。黑桑椹提取物的 TPC 为 65.61±0.07mgGAE/g。黑桑椹提取物由于其检测到的多酚化合物（矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香糖苷和矢车菊素-3-木糖苷），能够更有效地清除 2,2-二苯基-1-苦基肼基（DPPH）自由基，比叔丁基对苯二酚（TBHQ）和维生素 C 更有效。黑桑椹提取物的 IC 值为 8.31μg/mL，而 TBHQ 和维生素 C 的 IC 值分别为 59.62 和 62.64μg/mL。用冷冻干燥的黑桑椹提取物强化的意大利面能有效抑制应用的α-淀粉酶（猪胰腺来源的α-淀粉酶、芽孢杆菌和人唾液来源的α-淀粉酶）和来源于酿酒酵母的α-葡萄糖苷酶。测试酶的 IC 值表明，黑桑椹提取物由于其抗氧化活性，能有效作为抑制剂。结果表明，与阿卡波糖相比，添加不同浓度黑桑椹提取物的意大利面的淀粉水解指数（HI）和预测血糖指数（GI）明显降低，尤其是当添加 1.5%的提取物时。此外，从添加不同浓度黑桑椹提取物的熟意大利面中获得的黑桑椹提取物的 IC 值对α-淀粉酶和α-葡萄糖苷酶的活性均增加。结果明显表明，通过将多酚化合物富集到意大利面中可以解决 2 型糖尿病。
