suppressive effect of the α-amylase inhibitor albumin from buckwheat (fagopyrum esculentum moench) on postprandial hyperglycaemia
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ID: 136051
2018
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Abstract
Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian α-amylase in vitro suppressed blood glucose level elevation after starch loading in vivo, but it had no effect after glucose loading. In contrast to the non-competitive inhibition of wheat α-amylase inhibitor, buckwheat albumin acted in a competitive manner. Although buckwheat α-amylase inhibitor was readily hydrolysed by digestive enzymes, the hydrolysate retained inhibitory activity. Together with its thermal stability, this suggests its potential use in functional foods that prevent diabetes.
| Reference Key |
ninomiya2018nutrientssuppressive
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| Authors | ;Kazumi Ninomiya;Shigenobu Ina;Aya Hamada;Yusuke Yamaguchi;Makoto Akao;Fumie Shinmachi;Hitoshi Kumagai;Hitomi Kumagai |
| Journal | entrepreneurship, competitiveness and local development: frontiers in european entrepreneurship research |
| Year | 2018 |
| DOI |
10.3390/nu10101503
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| URL | |
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