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The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index

  • Samira Yazdankhah
  • Mohammad HojjatiEmail author
  • Mohammad Hossein Azizi
Original Paper

Abstract

In the present work, pasta enriched in different formulations by black mulberry extract in order to inhibit enzymes related to starch hydrolyzation. Total phenol content (TPC), antioxidant activity and anthocyanin components of ethanol/water black mulberry extract were investigated. TPC of the black mulberry extract was found 65.61 ± 0.07 mg GAE/g. Black mulberry extract could scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals more effectively than tertiary butylhydroquinone (TBHQ) also vitamin C due to its detected polyphenolic compounds (cyanidin-3-glucoside, cyanidin-3-rutinoside, and cyanidin-3-xyloside). The IC50 value of the black mulberry extract was obtained 8.31 μg/mL while it was measured 59.62 and 62.64 μg/mL for TBHQ and vitamin C, respectively. The pasta-enriched with freeze-dried black mulberry extract showed effective inhibition against applied α-amylases (α-amylase from porcine pancreas, Bacillus sp, and human saliva) and α-glucosidase originated from Saccharomyces cerevisiae. The IC50 values of tested enzymes exhibited that black mulberry effectively act as an inhibitory agent comparing with acarbose because of its antioxidant activity. Results revealed that starch hydrolysis index (HI) and predicted glycemic index (GIpredicted) of cooked pasta-enriched with various concentration levels of black mulberry extract were significantly decreased especially when 1.5% of the extract was incorporated. In addition, The IC50 value of the black mulberry extract obtained from cooked pasta was increased against α-amylase and α-glucosidase. The results obviously presented that diabetes mellitus type 2 could be resolved by enrichment of polyphenolic compounds into the pasta.

Keywords

Fruit Antioxidant activity Enzyme inhibition HPLC Diabetes mellitus type 2 

Abbreviation

TPC

Total phenol content

TBHQ

Tertiary butylhydroquinone

DPPH

2,2-diphenyl-1-picrylhydrazyl

FRAP

The ferric reducing ability of plasma

Trolox

(±)-6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

HPLC

High performance liquid chromatography

GI

Glycemic index

HI

Starch hydrolysis index

GIpredicted

Predicted the glycemic index

Notes

Compliance with Ethical Standards

Conflict of Interest

This article does not contain any studies with human or animal subjects.

Supplementary material

11130_2018_711_MOESM1_ESM.docx (27 kb)
ESM 1 (DOCX 26.5 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Masjed Soleyman BranchIslamic Azad UniversityMasjed SoleymanIran
  2. 2.Department of Food Science and TechnologyAgricultural Sciences and Natural Resources University of KhuzestanAhwazIran
  3. 3.Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran

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