Pérez-Beltrán Yolanda E, Wall-Medrano Abraham, Valencia Estrada Monserrat A, Sánchez-Burgos Jorge A, Blancas-Benítez Francisco Javier, Tovar Juscelino, Sáyago-Ayerdi Sonia G
Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Nayarit 63175, Mexico.
Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Chihuahua 32310, Mexico.
Foods. 2024 Jul 17;13(14):2258. doi: 10.3390/foods13142258.
The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango ( L.) and pineapple ( L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar ( < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), ( < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (-1692.5985 and -2757.674 kcal/mol) and ferulic acid (-1692.8904 and -2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking.
习惯性食用零食有可能使饮食变得丰富或有害。它们会导致热量摄入过多和血糖升高。因此，人们对具有促进健康特性的零食越来越感兴趣。本研究旨在通过体外、体内和计算机模拟试验证明两种水果棒对血糖水平的有益作用。制备了芒果（L.）和菠萝（L.）棒（MB和PB），并评估了其化学成分、餐后血糖反应、血糖指数（GI）和血糖负荷（GL）。评估了水果棒提取物对α-淀粉酶和α-葡萄糖苷酶活性的抑制作用及其各自的分子对接情况。与对照棒相比，MB和PB的餐后血糖反应最低（<0.005），GI较低（对照棒：64.20，PB：53.20，MB：40.40），GL分别为10.9（对照棒）、7.9（PB）和6.1（MB）（<0.05）。MB和PB对α-淀粉酶的抑制率最高（分别为61.44%和59.37%），对α-葡萄糖苷酶的抑制率最高（分别为64.97%和64.57%）。柚皮素（-1692.5985和-2757.674千卡/摩尔）和阿魏酸（-1692.8904和-2760.3513千卡/摩尔）对α-淀粉酶和α-葡萄糖苷酶活性表现出更有利的相互作用能。水果中的多酚类物质的存在影响了酶的抑制作用。同样，所评估的棒中的膳食纤维使我们观察到有利于血糖控制的积极效果，使其成为健康的零食选择。
