Kamonsuwan Kritmongkhon, Kaewpradup Thanaporn, Chusak Charoonsri, Charoensiddhi Suvimol, Smid Scott, Adisakwattana Sirichai
Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, 10330, Thailand.
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
Sci Rep. 2025 Apr 11;15(1):12484. doi: 10.1038/s41598-025-97014-2.
Black goji berry (BGB) has gained attention for its reported health benefits, but its specific effects as a tea infusion and the potential enhancement by β-glucosidase treatment remain unexplored. β-glucosidase is known to enhance the release of bioactive compounds from their glycosylated forms, potentially improving their biological activities. This study aims to evaluate the biochemical and biological properties of BGB tea, focusing on how β-glucosidase treatment influences anti-hyperglycemic, bile acid binding, and antioxidant activities. BGB tea infusions (5-30% w/v) showed concentration- and time-dependent increases in phenolic (TPC), flavonoid (TFC), and anthocyanin content (TAC), along with enhanced α-amylase and α-glucosidase inhibition. Optimal β-glucosidase treatment (20 units/mL, 10 min) increased phenolic, flavonoid, and anthocyanin content by 4.19%, 8.80%, and 9.44%, respectively. Furthermore, α-amylase and α-glucosidase inhibition improved by 2.15-fold and 1.4-fold, respectively. Simulated digestion models showed that β-glucosidase-treated BGB was significantly more effective than untreated BGB in reducing glucose release and improving bile acid binding, with the 1:2 meal-to-BGB ratio identified as optimal for these effects. Antioxidant activity was enhanced in both treated and untreated BGB, showing comparable improvements. These findings suggest β-glucosidase-pretreated BGB tea can reduce glucose release, improve bile acid binding, and enhance antioxidant activity when co-digested with meals.
黑枸杞因其宣称的健康益处而受到关注，但其作为茶饮品的具体功效以及β-葡萄糖苷酶处理对其潜在的增强作用仍未得到探索。已知β-葡萄糖苷酶可促进生物活性化合物从其糖基化形式中释放出来，从而可能提高它们的生物活性。本研究旨在评估黑枸杞茶的生化和生物学特性，重点关注β-葡萄糖苷酶处理如何影响其降血糖、胆汁酸结合和抗氧化活性。黑枸杞茶浸液（5-30% w/v）的酚类（TPC）、黄酮类（TFC）和花青素含量（TAC）呈现出浓度和时间依赖性增加，同时α-淀粉酶和α-葡萄糖苷酶抑制作用增强。最佳β-葡萄糖苷酶处理（20单位/mL，10分钟）分别使酚类、黄酮类和花青素含量提高了4.19%、8.80%和9.44%。此外，α-淀粉酶和α-葡萄糖苷酶抑制作用分别提高了2.15倍和1.4倍。模拟消化模型表明，β-葡萄糖苷酶处理的黑枸杞在降低葡萄糖释放和改善胆汁酸结合方面比未处理的黑枸杞显著更有效，确定1:2的餐与黑枸杞比例对这些效果最为理想。处理和未处理的黑枸杞的抗氧化活性均有所增强，改善程度相当。这些发现表明，β-葡萄糖苷酶预处理的黑枸杞茶在与食物共同消化时可降低葡萄糖释放、改善胆汁酸结合并增强抗氧化活性。
