In vitro starch digestibility, α-amylase and α-glucosidase inhibitory capacities of raw and processed forms of three varieties of Livingstone potato ( Plectranthus esculentus )

Eleazu, Chinedum; Eleazu, Kate; Iroaganachi, M

doi:10.1016/j.ifset.2016.08.007

Cited by 37 publications

(18 citation statements)

References 26 publications

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“…On the other hand, Ajiboye et al (2016) reported the hypoglycemic action of this plant in experimentally induced diabetic rats, and the findings of this study suggest that the processing of this plant by boiling (which is the form in which it is eaten in typical diets) affects its reported hypoglycemic action. This variation between our results and those of Ajiboye and colleagues could be attributed to the fact that, while Ajiboye and colleagues worked on raw seeds, we worked on cooked seeds, and cooking has been reported to affect the nutrient constituents and the digestibility of starches in foods, which could also affect their glycemic indices (Capriles et al, 2008;Eleazu et al, 2016;Eleazu et al, 2017).…”

Section: Discussioncontrasting

confidence: 71%

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats

Eleazu

Ezekwibe

Egbe

et al. 2017

Acta Sci Pol Technol Aliment

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Diabetes mellitus is a global health problem that is causing problems for humans around the world and becoming increasingly prevalent at an alarming rate (Aloulou et al., 2012), including amongst the rural Nigerian population. The inability of modern treatments to control all the pathophysiological aspects of diabetes, as well as the enormous cost it imposes on the economy of the developing nations of the world, ABSTRACTBackground. Although African breadfruit (Treculia africana) is said to be useful in the dietary management of diabetes, the effect of cooking on its glycemic index has not been reported. Hence this study has investigated the effect of a dietary intake of boiled breadfruit on the serum glucose, glucose tolerance, body weights and relative organ weights of streptozotocin (STZ) induced diabetic rats. Materials and methods. Twenty albino rats were used and were divided into four groups of five rats. Groups 1 (normal control) and 2 (diabetic control) received standard rat pellets while groups 3 (diabetic-test group) and 4 (non-diabetic) rats received breadfruit. Results. The blood glucose of the normoglycemic rats fed standard rat feeds peaked at 30 min (149.75 ±11.12 mg/dl) following oral glucose loading (3 g/kg) but reduced to 85.25 ±21.05 mg/dl after another 90 min, while the blood glucose of the normoglycemic rats fed breadfruit peaked at 30 min (146.25 ±15.22 mg/dl) following oral glucose loading, but elevated (130.75 ±36.69 mg/dl) after another 90 min. There was significant elevation (P < 0.05) of the serum glucose, relative liver weight (RLW) and relative kidney weight (RKW) but a significant decrease in the body weights of the diabetic control compared with the normal control; no significant difference (P > 0.05) in the serum glucose, body weights, RLW and RKW of the test group compared with the diabetic control, and no significant differences (P > 0.05) in the serum glucose, body weights, RLW and RKW of the normal rats fed the breadfruit diet compared to the normal control. Conclusion. The study showed that the traditional method of cooking African breadfruit negatively affects its hypoglycemic property.

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Section: Discussioncontrasting

confidence: 71%

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats

Eleazu

Ezekwibe

Egbe

et al. 2017

Acta Sci Pol Technol Aliment

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“…In addition to GI, RS has also been established as an important index of measurement of SD. Although boiling of starchy foods leads to gelatinization of starch, cooling causes a rearrangement of the starch molecules, making part of the starch to become resistant to digestion (15) due to the formation of RS type 3. Thus, it is possible that greater amounts of RS type 3 may have been formed in the boiled R. virescens, A. auricula-judae , and peeled potato samples during the period they were cooled.…”

Section: Discussionmentioning

confidence: 99%

“…The higher percentage of SD in raw R. virescens, A. auricula-judae , and boiled sweet potatoes compared with other FS investigated could be attributed to the non-detectable levels of RS in them. Furthermore, the higher percentage of SD in boiled unpeeled potato compared with the raw form could be attributed to its loss of RS during the boiling process as cooking of foods has been shown to affect the digestibility of starches in foods (4, 15). On the contrary, the lower percentages of SD in boiled R. virescens, A. auricula-judae , and peeled potato compared with their raw could be attributed to the increased amount of RS in them when they were boiled.…”

Section: Discussionmentioning

confidence: 99%

“…The α-amylase inhibitory actions of the aqueous extracts of the raw and cooked FS were determined as previously described (15, 20). Measured quantities (25 µL) of each diluted extract were mixed with 25 µL of 20 mM sodium phosphate buffer (pH 6.9) containing porcine α-amylase (0.5 mg/mL) (Cat.…”

Section: Methodsmentioning

confidence: 99%

“…In addition, there is paucity of information in literature on the effect of boiling (which is one of the forms in which sweet potato is eaten in typical African diets) on the digestibility of the starches in sweet potato. This is especially important as the method of cooking of foods is one of the factors that affect the digestibility of starches in foods, which could also affect the blood glucose responses to these foods when eaten (15). Furthermore, there is paucity of information in literature on the effect of cooking of sweet potato on the activities of starch blockers that could be present in it.…”

Section: Introductionmentioning

confidence: 99%

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Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

et al. 2017

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The effect of cooking on starch hydrolysis, polyphenol contents, and in vitro α-amylase inhibitory properties of mushrooms (two varieties Russula virescens and Auricularia auricula-judae), sweet potato (Ipomea batatas), and potato (Solanum tuberosum) was investigated. The total, resistant, and digestible starch contents of the raw and cooked food samples (FS) ranged from 6.4 to 64.9; 0 to 10.1; and 6.4 to 62.7 g/100 g, respectively, while their percentages of starch digestibility (DS values expressed as percentages of total starch hydrolyzed) ranged from 45.99 to 100. Raw and boiled unpeeled potato, raw and boiled peeled potato, raw A. auricula-judae, and sweet potato showed mild to high α-amylase inhibition (over a range of concentration of 10–50 mg/mL), which was lower than that of acarbose (that had 69% inhibition of α-amylase over a range of concentration of 2–10 mg/mL), unlike raw R. virescens, boiled A. auricula-judae, and boiled sweet potatoes that activated α-amylase and boiled R. virescens that gave 0% inhibition. The FS contained flavonoids and phenols in addition. The significant negative correlation (r = −0.55; P = 0.05) between the α-amylase inhibitory properties of the raw and cooked FS versus their SD indicates that the α-amylase inhibitors in these FS also influenced the digestibility of their starches. In addition, the significant positive correlation between the α-amylase inhibitory properties of the raw and cooked FS versus their resistant starch (RS) (r = 0.59; P = 0.01) contents indicates that the RS constituents of these FS contributed to their α-amylase inhibitory properties. The study showed the usefulness of boiled unpeeled potato, boiled potato peeled, and raw sweet potato as functional foods for people with type 2 diabetes.

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Optimization of ultrasonic‐assisted extraction and purification of flavonoids with biological activities from Ficus Pumila L.

Wen

Mai

2023

Journal of Chemometrics

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To optimize the extraction process and activity detection of total flavonoids from Ficus Pumila, a Box-Behnken design of response surface methodology was employed to further optimize ultrasonic-assisted extraction (UAE) conditions for F. Pumila stems total flavonoids (FPSTF). The results showed that optimized extraction conditions were ultrasonic power of 240 W, solvent concentration of 61%, ultrasonic time of 61 min, and liquid-solid ratio of 25 mL/g. Under these conditions, the mean experimental value of extraction yield (1.07%) was achieved, which was about 2.14 times that of ethanol leaching extraction. As compared with FPSTF, FPSTF after purification (FPSPTF) had higher purity of 11.09%, which was nearly 4.37 times higher than that of FPSTF(2.54%). As compared with FPSTF, FPSPTF had higher α-glucosidase and α-amylase inhibitory activities as well as DPPHÁ and ABTSÁ + scavenging activities with an IC 50 value of 0.005, 0.008, 0.22, and 0.08 mg/mL, which was 6.00, 16.50, 1.68, and 2.50 times higher than that of FPSTF (0.030, 0.132, 0.37, and 0.20 mg/mL), respectively. FPSPTF from F. Pumila could be considered as a multifunctional bioactive ingredient to be used in anti-hyperglycemic pharmaceutical formulation and antioxidant.

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In vitro starch digestibility, α-amylase and α-glucosidase inhibitory capacities of raw and processed forms of three varieties of Livingstone potato ( Plectranthus esculentus )

Cited by 37 publications

References 26 publications

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

Optimization of ultrasonic‐assisted extraction and purification of flavonoids with biological activities from Ficus Pumila L.

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