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Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans
Regular consumption of low-glycemic index (GI) foods is a common strategy for type 2 diabetes patients. To evaluate the potential application of adzuki beans in low-GI foods, the phenolic profile and alpha-amylase inhibitor (α-AI) activity of four varieties of adzuki beans (G24, Te Xiao Li No. 1, Gu...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9815551/ https://www.ncbi.nlm.nih.gov/pubmed/36618697 http://dx.doi.org/10.3389/fnut.2022.1063602 |
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author | Muhammad, Mazhar Zhu, Yong Wen, Anyan Liu, Na Qin, Likang |
author_facet | Muhammad, Mazhar Zhu, Yong Wen, Anyan Liu, Na Qin, Likang |
author_sort | Muhammad, Mazhar |
collection | PubMed |
description | Regular consumption of low-glycemic index (GI) foods is a common strategy for type 2 diabetes patients. To evaluate the potential application of adzuki beans in low-GI foods, the phenolic profile and alpha-amylase inhibitor (α-AI) activity of four varieties of adzuki beans (G24, Te Xiao Li No. 1, Gui Nong No. 1, and Qian Xiao Hei) were determined. The starch digestibility properties and in vitro glycemic index (IVGI) of these beans were also evaluated using the in vitro digestion model coupled with 3,5-dinitrosalicylic acid colorimetry. The results indicated that these adzuki beans, containing numerous phenolics, showed inhibitory activities to alpha-amylase with the α-AI activities between 1.760 ± 0.044 and 3.411 ± 0.186 U/g. The resistant starch (RS) contributed predominantly to the total starch with proportions between (69.78 ± 2.45%) and (81.03 ± 0.06%); Te Xiao Li No. 1 was the highest compared with the other varieties. The adzuki beans were categorized into low- or medium-GI foods, and the IVGI ranged from (39.00 ± 0.36) to (56.76 ± 4.21). These results suggested that adzuki beans can be used as a component of low-GI foods. |
format | Online Article Text |
id | pubmed-9815551 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-98155512023-01-06 Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans Muhammad, Mazhar Zhu, Yong Wen, Anyan Liu, Na Qin, Likang Front Nutr Nutrition Regular consumption of low-glycemic index (GI) foods is a common strategy for type 2 diabetes patients. To evaluate the potential application of adzuki beans in low-GI foods, the phenolic profile and alpha-amylase inhibitor (α-AI) activity of four varieties of adzuki beans (G24, Te Xiao Li No. 1, Gui Nong No. 1, and Qian Xiao Hei) were determined. The starch digestibility properties and in vitro glycemic index (IVGI) of these beans were also evaluated using the in vitro digestion model coupled with 3,5-dinitrosalicylic acid colorimetry. The results indicated that these adzuki beans, containing numerous phenolics, showed inhibitory activities to alpha-amylase with the α-AI activities between 1.760 ± 0.044 and 3.411 ± 0.186 U/g. The resistant starch (RS) contributed predominantly to the total starch with proportions between (69.78 ± 2.45%) and (81.03 ± 0.06%); Te Xiao Li No. 1 was the highest compared with the other varieties. The adzuki beans were categorized into low- or medium-GI foods, and the IVGI ranged from (39.00 ± 0.36) to (56.76 ± 4.21). These results suggested that adzuki beans can be used as a component of low-GI foods. Frontiers Media S.A. 2022-12-22 /pmc/articles/PMC9815551/ /pubmed/36618697 http://dx.doi.org/10.3389/fnut.2022.1063602 Text en Copyright © 2022 Muhammad, Zhu, Wen, Liu and Qin. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Muhammad, Mazhar Zhu, Yong Wen, Anyan Liu, Na Qin, Likang Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans |
title | Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans |
title_full | Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans |
title_fullStr | Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans |
title_full_unstemmed | Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans |
title_short | Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans |
title_sort | phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9815551/ https://www.ncbi.nlm.nih.gov/pubmed/36618697 http://dx.doi.org/10.3389/fnut.2022.1063602 |
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