Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 35-45 | Back to browse issues page


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Jalili Safaryan M, Ahmadi H, Barzegar M, Tabarsa M, Udenigwe C. Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils. FSCT 2022; 19 (122) :35-45
URL: http://fsct.modares.ac.ir/article-7-56165-en.html
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 , ahmadi_ha@modares.ac.ir
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
Abstract:   (2100 Views)
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.
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Article Type: Original Research | Subject: Bioactive compounds
Received: 2021/10/8 | Accepted: 2021/12/6 | Published: 2022/04/5

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