Sri Harsha Pedapati Siva Charan, Lavelli Vera
Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milano, Italy.
Foods. 2024 Dec 18;13(24):4103. doi: 10.3390/foods13244103.
The increase in the incidence of hyperglycemia and diabetes poses the challenge of finding cost-effective natural inhibitors of starch digestion enzymes. Among natural compounds, phenolics have been considered as promising candidates. The aims of this study were as follows: (a) to investigate the effectiveness of the inhibition of different winemaking byproducts towards intestinal brush border α-glucosidase and pancreatic α-amylase in vitro; (b) to calculate an efficacy index relative to the standard acarbose for the phenolic pool of winemaking byproducts, as well as for isolated phenolic compounds and for the phenolic pools of different plants studied in the literature, in order to rank winemaking byproducts with respect to the reference drug and other natural alternatives. Among winemaking byproducts, red grape skins showed the highest inhibitory activities towards both α-glucosidase and α-amylase, which were, on average, 4.9 and 2.6 µg acarbose equivalents/µg total phenolics (µg Ac eq/µg GAE), respectively. A correlation was observed between the total phenolic contents of red grape skins and their inhibitory effectiveness, which is useful for standardizing the efficacy of phenolic extracts obtained from different winemaking processes. In general, the inhibitory activity of the phenolic pool of grape skins was higher than those of isolated phenolic compounds, namely anthocyanins and monomeric and polymeric flavanols and flavonols, probably due to synergistic effects among compounds. Hence, bioactive phenolic fractions could be produced with the focus on functionality rather than purity, in line with the principles of sustainable processing. Based on the efficacy index developed to compare different phenolic compounds and phenolic-rich plants studied in the literature as starch digestion enzyme inhibitors, red grape skins proved to be cost-effective candidates.
高血糖和糖尿病发病率的上升带来了寻找具有成本效益的淀粉消化酶天然抑制剂的挑战。在天然化合物中，酚类被认为是有前景的候选物。本研究的目的如下：(a) 在体外研究不同酿酒副产物对肠刷状缘α-葡萄糖苷酶和胰腺α-淀粉酶的抑制效果；(b) 计算相对于标准阿卡波糖的酿酒副产物酚类库、分离的酚类化合物以及文献中研究的不同植物酚类库的功效指数，以便相对于参考药物和其他天然替代品对酿酒副产物进行排名。在酿酒副产物中，红葡萄皮对α-葡萄糖苷酶和α-淀粉酶均表现出最高的抑制活性，平均分别为4.9和2.6微克阿卡波糖当量/微克总酚（微克Ac当量/微克GAE）。观察到红葡萄皮的总酚含量与其抑制效果之间存在相关性，这对于标准化从不同酿酒工艺中获得的酚类提取物的功效很有用。一般来说，葡萄皮酚类库的抑制活性高于分离的酚类化合物，即花色苷、单体和聚合黄烷醇及黄酮醇，这可能是由于化合物之间的协同作用。因此，根据可持续加工原则，可以生产以功能而非纯度为重点的生物活性酚类组分。基于为比较文献中研究的不同酚类化合物和富含酚类的植物作为淀粉消化酶抑制剂而开发的功效指数，红葡萄皮被证明是具有成本效益的候选物。
