Das Arpita, Naveen J, Sreerama Y N, Gnanesh Kumar B S, Baskaran V
Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India.
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.
J Food Sci Technol. 2022 Jun;59(6):2177-2188. doi: 10.1007/s13197-021-05231-0. Epub 2021 Aug 25.
Wheat, barley or wheat + barley and herbs ( and ) based low-glycemic-index (low-GI) foods were developed and studied α-amylase, α-glucosidase and DPP-IV inhibition property in vitro and in the streptozotocin-induced diabetic rats. The GI of products ranged from 47 to 53 than control white bread (GI = 95). Total phenolic (20.1 ± 1 mg gallic acid/g dry wt.) and flavonoids (15.2 ± 1 mg quercetin/g dry wt.) were higher in wheat + barley than barley (17.2 ± 1; 13.6 ± 2) and wheat (16.9 ± 1; 14.9 ± 2) products. The in vitro α-amylase (4-10%), α-glucosidase (5-17%) and DPP-IV (3-26%) inhibition (IC) of methanol extracts were higher than the aqueous extracts. The fasting blood glucose (50.85, 33.22 and 24.52%) and oral glucose tolerance (AUC = 32.1, 36.04, and 27.73%) was lower in barley, wheat, and wheat + barley fed diabetic groups than diabetic control group (1571.5 ± 13.5 mg/dL/120 min). Feeding wheat, barley, and W + B foods for 60 days inhibited the intestinal α-amylase (1.2, 1.1 and 1.5-folds), α-glucosidase (1.3, 1.2 and 1.7-folds) and DPP-IV (1.6, 1.5 and 2.1-folds) activity compared to diabetic control. Low-GI foods lower the systemic glucose level, inhibit the glycolytic enzymes and DPP-IV activity and hence desirable for diabetes management.
The online version contains supplementary material available at 10.1007/s13197-021-05231-0.
开发了以小麦、大麦或小麦 + 大麦以及草本植物为基础的低升糖指数（low - GI）食品，并研究了其在体外以及链脲佐菌素诱导的糖尿病大鼠体内对α - 淀粉酶、α - 葡萄糖苷酶和二肽基肽酶 - Ⅳ（DPP - Ⅳ）的抑制特性。这些产品的升糖指数范围为47至53，低于对照白面包（升糖指数 = 95）。小麦 + 大麦产品中的总酚（20.1 ± 1毫克没食子酸/克干重）和黄酮类化合物（15.2 ± 1毫克槲皮素/克干重）含量高于大麦（17.2 ± 1；13.6 ± 2）和小麦（16.9 ± 1；14.9 ± 2）产品。甲醇提取物的体外α - 淀粉酶（4 - 10%）、α - 葡萄糖苷酶（5 - 17%）和DPP - Ⅳ（3 - 26%）抑制率（IC）高于水提取物。喂食大麦、小麦和小麦 + 大麦的糖尿病组的空腹血糖（分别降低50.85%、33.22%和24.52%）和口服葡萄糖耐量（曲线下面积分别为32.1、36.04和27.73%）低于糖尿病对照组（1571.5 ± 13.5毫克/分升/120分钟）。与糖尿病对照组相比，喂食小麦、大麦和W + B食品60天可抑制肠道α - 淀粉酶（分别为1.2倍、1.1倍和1.5倍）、α - 葡萄糖苷酶（分别为1.3倍、1.2倍和1.7倍）和DPP - Ⅳ（分别为1.6倍、1.5倍和2.1倍）的活性。低升糖指数食品可降低全身血糖水平，抑制糖酵解酶和DPP - Ⅳ活性，因此对糖尿病管理有益。
在线版本包含可在10.1007/s13197 - 021 - 05231 - 0获取的补充材料。
