Calorie Restriction Effect of Heat-Processed Onion Extract (ONI) Using In Vitro and In Vivo Animal Models

Abstract

Onion (Allium cepa L.) is widely consumed as food or medicinal plant due to its well-defined health benefits. The antioxidant and antihyperlipidemic effects of onion and its extracts have been reported well. However, very limited information on anti-hyperglycemic effect is available in processed onion extracts. In our previous study, we reported that Amadori rearrangement compounds (ARCs) produced by heat-processing in Korean ginseng can reduce carbohydrate absorption by inhibiting intestinal carbohydrate hydrolyzing enzymes in both in vitro and in vivo animal models. To prove the enhancement of anti-hyperglycemic effect and ARCs content by heat-processing in onion extract, a correlation between the anti-hyperglycemic activity and the total content of ARCs of heat-processed onion extract (ONI) was investigated. ONI has a high content of ARCs and had high rat small intestinal sucrase inhibitory activity (0.34 ± 0.03 mg/mL, IC50) relevant for the potential management of postprandial hyperglycemia. The effect of ONI on the postprandial blood glucose increase was investigated in Sprague Dawley (SD) rats fed on sucrose or starch meals. The maximum blood glucose levels (Cmax) of heat-processed onion extract were significantly decreased by about 8.7% (from 188.60 ± 5.37 to 172.27 ± 3.96, p < 0.001) and 14.2% (from 204.04 ± 8.73 to 175.13 ± 14.09, p < 0.01) in sucrose and starch loading tests, respectively. These results indicate that ARCs in onion extract produced by heat-processing have anti-diabetic effect by suppressing carbohydrate absorption via inhibition of intestinal sucrase, thereby reducing the postprandial increase of blood glucose. Therefore, enhancement of ARCs in onion by heat-processing might be a good strategy for the development of the new product on the management of hyperglycemia.

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

“…Arginine‐glucose heated at 80°C for 120 min and arginine‐maltose 80°C for 60 min resulted in the formation of arginyl‐fructose (AF) and arginyl‐fructosyl‐glucose (AFG), respectively. The same ARPs including fructosyl‐lysine (FL) were also identified in wet and dry heated onion and garlic (Javier Moreno et al., 2006; Ha et al, 2011; Kang et al., 2018). In a study by Kang et al.…”

“…Similarly, Sharma et al 2015 The same ARPs including fructosyl-lysine (FL) were also identified in wet and dry heated onion and garlic (Javier Moreno et al, 2006;Ha et al, 2011;Kang et al, 2018). In a study by Kang et al (2018) onion extracts heated at 90°C for 3 and 5 hr produced approximately 6 and 13% AF, 28 and 38% total ARPs, as well as 103 and 200 µg/g quercetin, respectively. This was further corroborated by the sugar and amino acid composition and content in onion, and the importance of increasing heating time in the formation of early MRPs as well as extraction of polyphenols.…”

“…Upon witnessing the effect of plant extracts on EB, several authors decided to investigate the effect of heating as a solution to supress the inherent strong odor and flavor characteristics of these extracts (Lee, Seo, et al., 2016). Numerous studies have been devoted to investigating the effect of heating on the antioxidant activity of food commodities, especially those from fruit, vegetable and dairy origin, amongst these are mushrooms, apple juice, coffee, tomato, milk, onion, and garlic (Anese et al., 1999; Bae et al., 2014; Benkeblia, 2005; Javier Moreno et al., 2006; Kang et al., 2018; Nooshkam et al, 2019). Furthermore, the antioxidant mechanisms have also been reported.…”

Natural Foods and Indian herbs of cardiovascular interest

“…131 HPLC investigation of onion strip separate uncovered that it contains quercetin, one of the real flavonoids, which has hostile to platelet impact (a powerful inhibitor of collagen-invigorated platelet conglomeration in vitro), along these lines, it very well may be a promising and safe methodology for against cardiovascular sicknesses. 132 Hyperglycemia has been recognized as a noteworthy hazard factor for cardiovascular intricacies connected to T2DM, and in this way known as a compelling restorative focus in the treatment of T2DM. Warmth handled onion concentrate can be a critical wellspring of arginyl-fructose, a noteworthy bioactive Amadori improvement compounds in warmth prepared onion, and phenolic compounds that apply postprandial blood glucosebringing down and cancer prevention agent impacts, separately.…”

Plant Natural Products for Human Health

“…In the diabetes area, Kang et al reported that the Amadori rearrangement compounds obtained from heat-processed onion extract were able to suppress carbohydrate absorption through inhibition of intestinal sucrose, thereby reducing the postprandial increase of blood glucose [ 4 ]. On the other hand, Nagappan et al reported the in vitro protective activity of gomisin N (obtained from Schisandra chinensis ) against cannabinoid type-1 receptor-induced impairment of insulin signaling, as well as the in vivo effect of the compound on gluconeogenesis in high-fat-diet-induced-obese mice [ 5 ].…”