Department of Chemistry, University of Medical Sciences, Akure, Nigeria.
Department of Chemistry, Federal University of Technology, Akure, Nigeria.
J Food Biochem. 2021 Apr;45(4):e13658. doi: 10.1111/jfbc.13658. Epub 2021 Feb 15.
This study examined the modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients. Composite flours were formulated using pigeon pea (PP) and wheat flour (WF) in ratio 100:0, 75:25, 50:50, 25:75, and 0:100. Sixty diabetic patients (DP) were treated with biscuit samples and the effect of the biscuits on the serum lipid profile, α-glucosidase, and butyrylcholinesterase (BChE) activities were evaluated. The result revealed that total cholesterol ranged from [100-PP (13.94 ± 1.05 mg/dl)-REF (40.46 ± 3.09 mg/dl)]; triglyceride [100-PP (28.00 ± 1.14)-REF (115.00 ± 7.05)], low-density lipoprotein (LDL-C) [100-PP (0.75 ± 0.30)-REF (13.30 ± 2.04)], high-density lipoprotein level(HDL-C) [REF (4.16 ± 0.49)-100-PP (7.59 ± 1.62)], LDL-C/HDL-C [100-PP (0.098 ± 0.01)-REF (8.72 ± 1.20)]. Alanine aminotransferase [CAB (3.10 ± 0.51 U/L)-REF (6.90 ± 0.84 U/L)]; aspartate aminotransferase [100-PP (9.50 ± 0.61 U/L)-REF (19.75 ± 1.50 U/L)]; alkaline phosphate (ALP) [CAB (26.99 ± 2.13 U/L)-BASELINE (UT) (92.40 ± 5.41 U/L]. α-glucosidase [100-PP (1.20 ± 0.07)-REF (0.37 ± 0.02)] and BChE [100-PP (1.12 ± 0.09)-REF (1.30 ± 0.01)] and Malondialdehyde [100-PP (0.33 ± 0.08)-REF (0.37 ± 0.04)]. 100-PP had an outstanding antihyperlipidemic potentials, not injurious to liver and might serve as good functional food that could help in preventing the risk of developing heart coronary disease, atherosclerosis, and stroke. PRACTICAL APPLICATIONS: This study provides vital information on the possible effect of pigeon pea-wheat biscuits on the serum lipid profile and peroxidation levels, α-glucosidase and butyrylcholinesterase of diabetic patients. The biscuits produced had lowering effect on cholesterol and low-density lipoprotein but improved high-density lipoprotein. All the biscuits have good lipid profile which may lower the risk of developing coronary heart diseases and vascular heart diseases in diabetes. However, 100-PP biscuit had an outstanding antihyperlipidemia action on the serum lipid levels of the patients. Also, it had the highest α-glucosidase, MDA, and BChE inhibitory potential. ALT, AST, and ALP serum activities of the patient's serum were greatly improved after treatment with the biscuits. 100-PP could lower the risk of developing heart coronary disease, atherosclerosis, and stroke.
本研究考察了木豆-小麦饼干对 2 型糖尿病患者血脂谱、脂质过氧化水平、α-葡萄糖苷酶和丁酰胆碱酯酶活性的调节作用。采用木豆（PP）和小麦粉（WF）按 100:0、75:25、50:50、25:75 和 0:100 的比例配制复合面粉。60 名糖尿病患者（DP）接受了饼干样品的治疗，并评估了饼干对血清血脂谱、α-葡萄糖苷酶和丁酰胆碱酯酶（BChE）活性的影响。结果表明，总胆固醇范围为[100-PP（13.94±1.05mg/dl）-REF（40.46±3.09mg/dl）]；甘油三酯[100-PP（28.00±1.14）-REF（115.00±7.05）]，低密度脂蛋白（LDL-C）[100-PP（0.75±0.30）-REF（13.30±2.04）]，高密度脂蛋白水平[REF（4.16±0.49）-100-PP（7.59±1.62）]，LDL-C/HDL-C[100-PP（0.098±0.01）-REF（8.72±1.20）]。丙氨酸氨基转移酶[CAB（3.10±0.51U/L）-REF（6.90±0.84U/L）]；天冬氨酸氨基转移酶[100-PP（9.50±0.61U/L）-REF（19.75±1.50U/L）]；碱性磷酸酶（ALP）[CAB（26.99±2.13U/L）-基线（UT）（92.40±5.41U/L）]。α-葡萄糖苷酶[100-PP（1.20±0.07）-REF（0.37±0.02）]和 BChE[100-PP（1.12±0.09）-REF（1.30±0.01）]和丙二醛[100-PP（0.33±0.08）-REF（0.37±0.04）]。100-PP 具有出色的抗高血脂潜力，对肝脏无害，可能作为良好的功能性食品，有助于预防患冠心病、动脉粥样硬化和中风的风险。实际应用：本研究提供了关于木豆-小麦饼干对糖尿病患者血清血脂谱和过氧化水平、α-葡萄糖苷酶和丁酰胆碱酯酶的可能影响的重要信息。所生产的饼干对胆固醇和低密度脂蛋白有降低作用，但能提高高密度脂蛋白。所有饼干的血脂谱都很好，可能降低患冠心病和血管性心脏病的风险。然而，100-PP 饼干对患者血清脂质水平具有出色的抗高血脂作用。此外，它具有最高的α-葡萄糖苷酶、MDA 和 BChE 抑制潜力。患者血清的丙氨酸氨基转移酶（ALT）、天冬氨酸氨基转移酶（AST）和碱性磷酸酶（ALP）血清活性在接受饼干治疗后得到了极大改善。100-PP 可以降低患冠心病、动脉粥样硬化和中风的风险。
