Effects of Fruit, Spices and Herbs on .ALPHA. Glucosidase Activity and Glycemic Index

Nasu, Ritsuko; Miura, Masayo; Gomyô, Toshiharu

doi:10.3136/fstr.11.77

Cited by 13 publications

(14 citation statements)

References 12 publications

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“…GI measurement The GI assay was performed as previously described (Sugiyama et al, 2000;Nasu et al, 2005).…”

Section: Methodsmentioning

confidence: 99%

“…The GI was measured using the postprandial glucose levels of 10 healthy volunteers the morning after overnight fasting (Nasu et al, 2005). The GIs of raw and lyophilized samples from dill, Italian parsley, corn salad and rocket are shown in Table 3.…”

Section: Gi Of Herbal Teasmentioning

confidence: 99%

“…We have previously demonstrated the AGH inhibitory effects and the glycemic index (GI) of several spices and herbs (Nasu et al, 2005;Kawada et al, 2006). In the present study, we evaluated the effects of raw and lyophilized herbal samples and herbal tea on AGH inhibition and the GI to determine their possible clinical applications.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Herbal Foods on .ALPHA.-Glucosidase Activity and Glycemic Index

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Kawada

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The inhibitory effects on α-glucosidase (AGH) and the glycemic index (GI) of four lyophilized herbal samples and five herbal tea samples were evaluated in terms of their efficacy for developing therapeutic diets for patients with diabetes. The AGH activity of these samples was evaluated in vitro using an immobilized enzyme (iAGH) that imitated the small intestinal membrane (Kawada et al., 2006). Lyophilized herbal samples, including dill, Italian parsley, corn salad, and rocket, inhibited AGH activity. The GI of the lyophilized samples of Italian parsley, corn salad, rocket, and the raw samples of dill, corn salad, and rocket, was on average less than 100, but not statistically significant. Moreover, all herbal tea samples inhibited AGH activity, and the GI of lemon balm was only slightly reduced, but not statistically significant. In this paper, we discuss the possible application of herbal foods as dietary therapy for patients with type 2 diabetes.

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“…GI measurement The GI assay was performed as previously described (Sugiyama et al, 2000;Nasu et al, 2005).…”

Section: Methodsmentioning

confidence: 99%

Section: Gi Of Herbal Teasmentioning

confidence: 99%

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Evaluation of Herbal Foods on .ALPHA.-Glucosidase Activity and Glycemic Index

Taguchi¹,

Goto

Kawada

et al. 2010

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Section: Introductionmentioning

confidence: 99%

“…These include phytic acid, polyphenol, soy lectin and melanoidin (Miura & Gomyo, 1994; Ideguchi et al, 1998). Various vegetables, fruits, spices and herbs have also been found to substantially reduce the activity of α-glucosidase in vitro (Nasu et al, 2005).In 1981, Jenkins et al proposed the glycemic index (GI) as a physiologic basis for classifying carbohydrate-containing foods. Under this system, individual foods are assigned values according to how fast they are digested and absorbed during the postprandial period (Jenkins et al, 1981).…”

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Effects of Miso (Fermented Soybean Paste) Intake on Glycemic Index of Cooked Polished Rice-Intervention Tests on Larger Numbers of Subjects-

Kawamura

Furukawa

Gomyô

2010

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The effects of simultaneous intake of miso (fermented soybean paste) soup on the glycemic index (GI) of cooked polished rice were examined in an intervention test on a larger number of subjects. Although the effects on GI varied among individuals, miso was found to decrease the GI of cooked polished rice to some degree. Particularly in the case of soybean-koji miso, the GI-decreased group was significantly larger than the GI-increased group (p<0.05). On the other hand, in subjects with efficient carbohydrate digestion, the GI of cooked polished rice was more likely to be lower with simultaneous intake of miso soup. Thus, miso apparently has an effect on carbohydrate (starch) digestion rather than absorption in the intestinal environment.Keywords: miso, postprandial blood sugar, glycemic index, GI, intervention test *To whom correspondence should be addressed. E-mail: gomyo@eiyo.ac.jp IntroductionIn Japan, most diabetics suffer from type 2 diabetes, which is presumed to be lifestyle related, resulting from decreased secretion of insulin or increased insulin resistance. In recent years, the Japanese diet has become westernized to a considerable extent, with an excess intake of energy combined with a general lack of exercise. On the other hand, the Japanese population is known to readily become obese due to genetic factors for starvation resistance, and thus their increasingly westernized diet is of particular concern.An abrupt rise in postprandial blood sugar levels is known to be a risk factor in the development of diabetes (Nakamura, 1994;Fujioka, 1987). Therefore, it is essential to regulate postprandial blood sugar levels in the dietary treatment of diabetes. The Ministry of Health, Labor and Welfare of Japan has approved several foods for the dietary prevention of diabetes, including a type of miso (fermented soybean paste) soup formulated from indigestible dextrin, which is expected to regulate the rise in postprandial blood sugar levels.On the other hand, α-glucosidase inhibitors are increasingly used in mild cases of diabetes in order to delay the digestion of carbohydrates, thereby decreasing postprandial blood sugar levels. These drugs, however, have been reported to lead to undesirable side effects, such as flatulence and diarrhea. In addition, critical liver disorders have been reported to occur with long-term continuous administration (Jean-Louis et al., 2002). More effective and safer methods have since been sought to reduce the digestion-absorption rates of carbohydrates (Asakusa et al., 1996;. The application of foodstuffs that are capable of inhibiting carbohydrate-digestive enzymes has therefore attracted much attention among researchers.It has been reported that some plant components are able to inhibit α-amylase. These include phytic acid, polyphenol, soy lectin and melanoidin (Miura & Gomyo, 1994; Ideguchi et al., 1998). Various vegetables, fruits, spices and herbs have also been found to substantially reduce the activity of α-glucosidase in vitro (Nasu et al., 2005).In 1981, Jenkins et al. p...

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