ارزیابی مهار فعالیت آنزیم های آلفا-آمیلاز و آلفا-گلوکوزیداز با برهم کنش ترکیبات فنولی، فیبر محلول و پروتئین استخراج شده از عدس سبز

نویسندگان
مریم جلیلی صفریان 1
حسن احمدی گاولیقی 2
محسن برزگر 3
مهدی طبرسا 4
چیبویکه اودنیگوه 5
1 دانشجوی دکتری گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
3 استاد، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران
4 دانشیار، گروه فراوری محصولات شیلاتی، دانشکده علوم دریایی، دانشکده تربیت مدرس، نور، ایران
5 استاد، گروه تغذیه، دانشکده علوم تغذیه، دانشگاه اتاوا، اتاوا، کانادا
10.52547/fsct.19.122.35
چکیده
میزان مصرف عدس به دلیل ترکیبات مغذی و خواص عملکردی آن­ها به طور مداوم رو به رشد بوده است. دانه­های عدس سرشار از چندین ترکیب زیست فعال با اثر کنترل بر کاهش علائم دیابت، بیماری­های قلبی-عروقی و پیری می­باشد. در این مطالعه اثرات عصاره استونی، فیبر محلول و پروتئین استخراج شده از عدس سبز در غلظت 50 میلی­گرم بر میلی­لیتر بر خواص ضد دیابتی با اندازه­گیری مهار کنندگی فعالیت آنزیم آلفا-آمیلاز و آلفا-گلوکوزیداز مورد بررسی قرار گرفت. میزان مهار کنندگی فعالیت آنزیم آلفا-آمیلاز خوکی توسط عصاره استونی و پروتئین عدس اختلاف معناداری با یکدیگر نداشتند (05/0 > p). عصاره استونی بیش­ترین تاثیر را بر مهار فعالیت آنزیم گلوکوزیداز موشی داشت (08/67 درصد). همچنین کاهش شدت فلوئورسانس در اثر افزودن غلظت­های مختلف عصاره استونی، فیبر محلول و پروتئین عدس (25/0، 50/0، 1، 2 و 4 میلی­گرم بر میلی­لیتر) به آنزیم آلفا-آمیلاز و آلفا-گلوکوزیداز نشان دهنده ایجاد تغییرات در ساختار سوم آنزیم­ها بود. نتایج نشان داد که هر سه ترکیب استخراج شده از عدس به عنوان یک منبع طبیعی برای مهار فعالیت آنزیم­های آلفا-آمیلاز و آلفا-گلوکوزیداز محسوب شوند و در تهیه تولید مواد غذایی فراسودمند مورد استفاده قرار گیرند.
کلیدواژه‌ها
عدس سبز
ترکیبات فنولی
فیبر محلول
پروتئین
ضد دیابتی

موضوعات

عنوان مقاله English

Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils

نویسندگان English

Maryam Jalili Safaryan 1
Hassan Ahmadi 2
Mohsen Barzegar 3
Mehdi Tabarsa 4
Chibuike Udenigwe 5
1 PhD student, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
2 Associate Professor, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
3 Professor, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
4 Associate Professor, Department of Seafood Processing, Tarbiat Modares University, Nur, Iran
5 Professor, Department of Nutrition, Ottawa University, Ottawa, Canada
چکیده English

Lentil consumption has been constantly growing due to its nutritional composition and functional properties. Lentil seeds are rich in several bioactive compounds with an effect on decreasing the symptoms of diabetes, cardiovascular disease, and aging. In this study, the effects of acetone extract (GLA extract), soluble fiber (GLSF), and protein (PGL) extracted from green lentils (concentration of 50 mg/ml) on anti-diabetic properties were investigated by measuring the inhibitory activity of alpha-amylase and alpha-glucosidase. There was no significant between the inhibitory activity of alpha-amylase activity by GLA extract and PGL (p < 0.05). Also GLA extract had the greatest effect on inhibition of glucosidase activity (67.08%). Fluorescence quenching had studied the changes in the tertiary structure of alpha-amylase and alpha-glucosidase using different concentrations (0, 0.25, 0.50, 1.00, 2.00, 4.00 mg/mL) of GLA extract, GLSF, and PGL. The results showed that all three compounds extracted from green lentils play as a natural source to inhibit the activity of alpha-amylase and alpha-glucosidase enzymes and be used in the production of functional foods.

کلیدواژه‌ها English

Green lentils
phenolic compounds
soluble fiber
Protein
Anti-diabetic
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