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The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index.
Plant Foods Hum Nutr. 2019 Mar; 74(1):149-155.PF

Abstract

In the present work, pasta enriched in different formulations by black mulberry extract in order to inhibit enzymes related to starch hydrolyzation. Total phenol content (TPC), antioxidant activity and anthocyanin components of ethanol/water black mulberry extract were investigated. TPC of the black mulberry extract was found 65.61 ± 0.07 mg GAE/g. Black mulberry extract could scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals more effectively than tertiary butylhydroquinone (TBHQ) also vitamin C due to its detected polyphenolic compounds (cyanidin-3-glucoside, cyanidin-3-rutinoside, and cyanidin-3-xyloside). The IC50 value of the black mulberry extract was obtained 8.31 μg/mL while it was measured 59.62 and 62.64 μg/mL for TBHQ and vitamin C, respectively. The pasta-enriched with freeze-dried black mulberry extract showed effective inhibition against applied α-amylases (α-amylase from porcine pancreas, Bacillus sp, and human saliva) and α-glucosidase originated from Saccharomyces cerevisiae. The IC50 values of tested enzymes exhibited that black mulberry effectively act as an inhibitory agent comparing with acarbose because of its antioxidant activity. Results revealed that starch hydrolysis index (HI) and predicted glycemic index (GIpredicted) of cooked pasta-enriched with various concentration levels of black mulberry extract were significantly decreased especially when 1.5% of the extract was incorporated. In addition, The IC50 value of the black mulberry extract obtained from cooked pasta was increased against α-amylase and α-glucosidase. The results obviously presented that diabetes mellitus type 2 could be resolved by enrichment of polyphenolic compounds into the pasta.

Authors+Show Affiliations

Department of Food Science and Technology, Masjed Soleyman Branch, Islamic Azad University, Masjed Soleyman, Iran.Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran. hojjati@ramin.ac.ir.Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30632080

Citation

Yazdankhah, Samira, et al. "The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta Through Inhibition of Enzymes and Glycemic Index." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 74, no. 1, 2019, pp. 149-155.
Yazdankhah S, Hojjati M, Azizi MH. The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index. Plant Foods Hum Nutr. 2019;74(1):149-155.
Yazdankhah, S., Hojjati, M., & Azizi, M. H. (2019). The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 74(1), 149-155. https://doi.org/10.1007/s11130-018-0711-0
Yazdankhah S, Hojjati M, Azizi MH. The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta Through Inhibition of Enzymes and Glycemic Index. Plant Foods Hum Nutr. 2019;74(1):149-155. PubMed PMID: 30632080.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index. AU - Yazdankhah,Samira, AU - Hojjati,Mohammad, AU - Azizi,Mohammad Hossein, PY - 2019/1/12/pubmed PY - 2019/4/16/medline PY - 2019/1/12/entrez KW - Antioxidant activity KW - Diabetes mellitus type 2 KW - Enzyme inhibition KW - Fruit KW - HPLC SP - 149 EP - 155 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 74 IS - 1 N2 - In the present work, pasta enriched in different formulations by black mulberry extract in order to inhibit enzymes related to starch hydrolyzation. Total phenol content (TPC), antioxidant activity and anthocyanin components of ethanol/water black mulberry extract were investigated. TPC of the black mulberry extract was found 65.61 ± 0.07 mg GAE/g. Black mulberry extract could scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals more effectively than tertiary butylhydroquinone (TBHQ) also vitamin C due to its detected polyphenolic compounds (cyanidin-3-glucoside, cyanidin-3-rutinoside, and cyanidin-3-xyloside). The IC50 value of the black mulberry extract was obtained 8.31 μg/mL while it was measured 59.62 and 62.64 μg/mL for TBHQ and vitamin C, respectively. The pasta-enriched with freeze-dried black mulberry extract showed effective inhibition against applied α-amylases (α-amylase from porcine pancreas, Bacillus sp, and human saliva) and α-glucosidase originated from Saccharomyces cerevisiae. The IC50 values of tested enzymes exhibited that black mulberry effectively act as an inhibitory agent comparing with acarbose because of its antioxidant activity. Results revealed that starch hydrolysis index (HI) and predicted glycemic index (GIpredicted) of cooked pasta-enriched with various concentration levels of black mulberry extract were significantly decreased especially when 1.5% of the extract was incorporated. In addition, The IC50 value of the black mulberry extract obtained from cooked pasta was increased against α-amylase and α-glucosidase. The results obviously presented that diabetes mellitus type 2 could be resolved by enrichment of polyphenolic compounds into the pasta. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/30632080/The_Antidiabetic_Potential_of_Black_Mulberry_Extract_Enriched_Pasta_through_Inhibition_of_Enzymes_and_Glycemic_Index_ L2 - https://doi.org/10.1007/s11130-018-0711-0 DB - PRIME DP - Unbound Medicine ER -