化学
多酚
食品科学
餐后
没食子酸
消化(炼金术)
阿魏酸
烘烤
α-葡萄糖苷酶
抗氧化剂
作文(语言)
生物化学
色谱法
酶
胰岛素
生物
语言学
哲学
物理化学
内分泌学
作者
Yu Zhang,Yu Yan,Wanqi Li,Kai Huang,Sen Li,Hongwei Cao,Xiao Guan
摘要
Polyphenols were reported to exhibit inhibitory effects on digestive enzymes to regulate carbohydrates and lipid digestion. However, different cooking methods might cause differences in the composition of polyphenols in cereal grains and thus further affect their activities.The present study used boiling, roasting and microwaving to cook black quinoa and extracted polyphenols from them. Their total phenolic content (TPC) and total flavonoids content were determined, and phenolic composition was analyzed via high-performance liquid chromatography-mass spectrometry (HPLC-MS). Compared with other cooking methods, phenolic extract from microwaved black quinoa (PEM) showed the highest TPC value (about 2.64 mg GAE g-1 ). Microwaving released more phenolic acids (ferulic acid and gallic acid) from black quinoa grains. PEM also exhibited the strongest antioxidant and α-glucosidase inhibitory activities. Lineweaver-Burk plots showed that PEM inhibited α-glucosidase in an uncompetitive mode, which was supported by circular dichroism analysis. PEM further reduced about 20.04% of digested starch in an in vitro digestion model and suppressed postprandial blood glucose increases (about 16.91% reduction) in vivo.Collectively, our data suggested that microwaving could be an ideal method to cook quinoa in regards of its polyphenols in management of postprandial blood glucose. © 2022 Society of Chemical Industry.
科研通智能强力驱动
Strongly Powered by AbleSci AI