Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling

Abstract

Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation-related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti-glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti-glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04-72.77%), methylglyoxal (80.01-90.70%), α-amylase (86.37-93.50%) and α-glucosidase (35.50-38.16%). Bioactive compounds were significantly contributed to the antiglycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation-associated diabetes, health risks and to increase food productivity.

Enzymatically hydrolysed asparagus (Asparagus officinalis L.) hard‐stem exhibits the ability to inhibit angiotensin‐converting enzyme (ACE)

“…For ACE inhibition, samples treated with enzymatic hydrolysis exhibited 1.67‐fold higher inhibition than the control (46.88%), demonstrating a similar trend as total free amino acids, total phenolics, and DPPH scavenging activity. These findings broadly support the results of earlier study (Chen et al ., 2021), which showed the increased total phenolic content and DPPH free radical scavenging activity for djulis hull, leaf, and seedling treated with enzymatic hydrolysis. Thus, the increased bioactive potential could be related to the hydrolytic reactions and a high percentage act of the enzyme on asparagus cell wall components, which resulted in the release of bioactive compounds during extraction.…”

Effect of stress on germination of djulis (Chenopodium formosanum Koidz.) sprouts: a natural alternative to enhance the betacyanin and phenolic compounds

“…In addition to their well‐recognized nutrient profile, djulis seeds are promising sources of pigments and bioactive compounds with significant health‐promoting properties. These bioactive compounds, including phenolics, triterpenes, phytosterols, and betacyanin, demonstrate antioxidant, anti‐diabetic, anti‐inflammation, and antiapoptotic activities 4‐6 …”