State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China.
Crit Rev Food Sci Nutr. 2023 Nov;63(33):12126-12135. doi: 10.1080/10408398.2022.2098687. Epub 2022 Jul 13.
Type 2 diabetes is caused by persistently high blood sugar levels, which leads to metabolic dysregulation and an increase in the risk of chronic diseases such as diabetes and obesity. High levels of rapidly digestible starches within foods may contribute to high blood sugar levels. Amylase inhibitors can reduce amylase activity, thereby inhibiting starch hydrolysis, and reducing blood sugar levels. Currently, amylase inhibitors are usually chemically synthesized substances, which can have undesirable side effects on the human body. The development of amylase inhibitors from food-grade ingredients that can be incorporated into the human diet is therefore of great interest. Several classes of phytochemicals, including polyphenols and flavonoids, have been shown to inhibit amylase, including certain types of food-grade nanoparticles. In this review, we summarize the main functions and characteristics of amylases within the human body, as well as their interactions with amylase inhibitors. A strong focus is given to the utilization of nanoparticles as amylase inhibitors. The information covered in this article may be useful for the design of functional foods that can better control blood glucose levels, which may help reduce the risk of diabetes and other diet-related diseases.
2 型糖尿病是由持续的高血糖引起的，这会导致代谢失调，并增加糖尿病和肥胖等慢性病的风险。食物中快速消化的淀粉含量高可能会导致高血糖。淀粉酶抑制剂可以降低淀粉酶的活性，从而抑制淀粉水解，降低血糖水平。目前，淀粉酶抑制剂通常是化学合成的物质，可能会对人体产生不良影响。因此，从可纳入人类饮食的食品级成分中开发淀粉酶抑制剂具有重要意义。一些类别的植物化学物质，包括多酚和类黄酮，已被证明可以抑制淀粉酶，包括某些类型的食品级纳米粒子。在这篇综述中，我们总结了人体内淀粉酶的主要功能和特性，以及它们与淀粉酶抑制剂的相互作用。重点介绍了纳米粒子作为淀粉酶抑制剂的应用。本文涵盖的信息可能有助于设计能够更好地控制血糖水平的功能性食品，从而有助于降低糖尿病和其他与饮食相关的疾病的风险。
