Volume 19, Issue 132 (2023)
FSCT 2023, 19(132): 51-63 |
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Ejtemaei R, Ahmadi H, Jalili Safaryan M, Tabarsa M. Evaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity. FSCT 2023; 19 (132) :51-63
URL: http://fsct.modares.ac.ir/article-7-63593-en.html
URL: http://fsct.modares.ac.ir/article-7-63593-en.html
1- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
2- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran ,ahmadi_ha@modares.ac.ir
3- Department of Seafood Processing, Tarbiat Modares University, Nur, Iran
2- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran ,
3- Department of Seafood Processing, Tarbiat Modares University, Nur, Iran
Abstract: (811 Views)
Maize bran is the most common by-product of maize milling process and it is mainly used as animal feed. In this study, antioxidant and anti-diabetic activities of two types of maize fiber gum, FAX (fiber with phenolic compounds) and Y (fiber without phenolic compounds), were examined. In addition, intrinsic and extrinsic fluorescence intensity was assessed to explore the inhibitory mechanism of two enzymes, α-amylase and α-glucosidase. The results revealed that FAX had the highest DPPH radical scavenging property at 39.74 ± 0.399 µmolTE/g, whereas Y had 3.73 ± 0.257 µmolTE/g. Furthermore, the ABTS cationic radical scavenging activity in FAX was 137.10 ± 2.99 µmolTE/g, whereas Y was 29.68 ± 1.17 µmolTE/g. FAX had a higher inhibition rate of porcine α-amylase enzyme activity than Y, and the difference was significant (p ˂ 0.05). FAX inhibited rat intestinal α-glucosidase activity the highest (26.15%), whereas Y had no enzyme inhibition property at the concentration used. In addition, applying different concentrations of both fibers to α-amylase and α-glucosidase enzymes resulted in a decrease in fluorescence intensity; however, this intensity was higher for FAX. Both fibers were able of inhibiting both enzymes by changing the third structure of the enzyme via non-covalent bonds. Overall, the results showed that high phenolic fiber from maize bran can be consider as a natural source of antioxidant activity and inhibition of α-amylase and α-glucosidase enzymes, and that it can be used in the production of functional foods.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2022/08/16 | Accepted: 2022/10/8 | Published: 2023/03/1
Received: 2022/08/16 | Accepted: 2022/10/8 | Published: 2023/03/1
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