餐后
淀粉酶
淀粉
水解物
食品科学
血糖
化学
水解
白蛋白
糖
生物化学
糖尿病
生物
酶
内分泌学
作者
Kazumi Ninomiya,Shigenobu Ina,Aya Hamada,Yusuke Yamaguchi,Makoto Akao,Fumie Shinmachi,Hitoshi Kumagai,Hitomi Kumagaı
出处
期刊:Nutrients
[Multidisciplinary Digital Publishing Institute]
日期:2018-10-15
卷期号:10 (10): 1503-1503
被引量:30
摘要
Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian α-amylase in vitro suppressed blood glucose level elevation after starch loading in vivo, but it had no effect after glucose loading. In contrast to the non-competitive inhibition of wheat α-amylase inhibitor, buckwheat albumin acted in a competitive manner. Although buckwheat α-amylase inhibitor was readily hydrolysed by digestive enzymes, the hydrolysate retained inhibitory activity. Together with its thermal stability, this suggests its potential use in functional foods that prevent diabetes.
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