Suppressive Effect of the α-Amylase Inhibitor Albumin from Buckwheat (Fagopyrum esculentum Moench) on Postprandial Hyperglycaemia

Abstract

Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian α-amylase in vitro suppressed blood glucose level elevation after starch loading in vivo, but it had no effect after glucose loading. In contrast to the non-competitive inhibition of wheat α-amylase inhibitor, buckwheat albumin acted in a competitive manner. Although buckwheat α-amylase inhibitor was readily hydrolysed by digestive enzymes, the hydrolysate retained inhibitory activity. Together with its thermal stability, this suggests its potential use in functional foods that prevent diabetes.

Novel Pyrazolo[3,4‐d]pyrimidine‐Containing Amide Derivatives: Synthesis, Molecular Docking, In Vitro and In Vivo Antidiabetic Activity

“…In humans the digestion begins in the mouth with the α‐amylase enzyme which converts polysaccharides to monosaccharides . The inhibition of α‐amylase enzyme in the digestive system is one of the best options to maintain the postprandial glucose level . α‐amylase inhibitors significantly decrease the post‐prandial hyperglycemia in the treatment of T2DM .…”

Evaluation of Inhibitory Activity, Purification and X-Ray Crystallography of Alpha—Amylase Inhibitor from Phaseolus Vulgaris Cultivars of Uttarakhand

“…Heat stability of α-amylase inhibitor has been shown by many studies. The inhibitor has been found to be stable at a temperature range of 40-90 º C 12,13 . The inhibitor is completely inactivated at 100 º C by boiling for 10 min 8 .…”

Advance on anti-diabetic effects of protein hydrolysates and peptides derived from cereals and pseudocereals

“…Studies have also shown that rice bran protein hydrolysates do not affect α-glucosidase [14], and peptides from oat globulin can even promote αglucosidase activity [11,26]. Some cereals, such as wheat and buckwheat, contain proteins that inhibit αamylase [8]. Through enzymatic hydrolysis, cereal protein hydrolysates can produce α-amylase inhibitory activity [10,13,47].…”

“…In vivo animal experiments have been used to verify the efficacy of cereal and pseudocereal protein hydrolysates in maintaining blood glucose homeostasis (Table 3). Protein hydrolysates from buckwheat [8], wheat [8], rice [38], and corn [39,40] have directly alleviated the increase in blood glucose after meals caused by carbohydrate intake in normal rats. The mechanisms may be related to the inhibition of DPP-IV activity and the secretion of GLP-1 and insulin secretion.…”