Ujiroghene Obaroakpo Joy, Liu Lu, Zhang Shuwen, Lu Jing, Zhang Cai, Pang Xiaoyang, Lv Jiaping
Institute of Food Science and Technology, Chinese Academy of Agricultural Science No. 1 Nongda South Rd, Xi Beiwang, Haidian District Beijing 100193 China
Department of Food Science and Technology, Auchi Polytechnic Auchi Edo State Nigeria.
RSC Adv. 2019 Mar 25;9(17):9486-9493. doi: 10.1039/c8ra10063b. eCollection 2019 Mar 22.
The inhibitory effect of sprouted quinoa yoghurt beverages (QYB) fermented with anti-diabetic lactic acid bacteria on α-amylase was investigated. studies using porcine pancreatic α-amylase showed that quinoa yoghurt beverages fermented with Zhang and SY13 dose-dependently inhibited the activities of α-amylase. The saponin content, reducing and total sugars were also quantified to determine their potency as anti-hyperglycemic agents against type 2 diabetes mellitus. The saponin contents of the yoghurt beverages were relatively low at a range of 0.19-0.41%, and significantly reduced as germination time increased. Germination significantly decreased the reducing sugars in all samples. A total of 4 sugars were identified using HPLC. Quinoa yoghurt beverages can be targeted as a potential dual-inhibitory strategy to attenuate type 2 diabetes mellitus by their ability to inhibit α-amylase activity as well as reduce or prevent hyperglycemic conditions associated with elevated levels of sugar glucose in the blood.
研究了用抗糖尿病乳酸菌发酵的发芽藜麦酸奶饮料（QYB）对α-淀粉酶的抑制作用。使用猪胰α-淀粉酶的研究表明，用Zhang和SY13发酵的藜麦酸奶饮料对α-淀粉酶的活性具有剂量依赖性抑制作用。还对皂苷含量、还原糖和总糖进行了定量，以确定它们作为抗2型糖尿病高血糖药物的效力。酸奶饮料中的皂苷含量相对较低，在0.19-0.41%范围内，并且随着发芽时间的增加而显著降低。发芽显著降低了所有样品中的还原糖。使用高效液相色谱法共鉴定出4种糖。藜麦酸奶饮料可以作为一种潜在的双重抑制策略，通过抑制α-淀粉酶活性以及减少或预防与血液中葡萄糖水平升高相关的高血糖状况来减轻2型糖尿病。
