The Effects of Cellulose on α-Amylase and α-Glucosidase Inhibition by Aronia melanocarpa Phenolic Compounds After Simulated Digestion

The interaction with various food matrix constituents can affect the beneficial effects of phenolic compounds in the gastrointestinal tract. In this study, the effect of cellulose on the potential of phenolic compounds from Aronia melanocarpa after simulated gastrointestinal digestion to inhibit activity of enzymes important in carbohydrate digestion in vitro was investigated. Enzyme inhibitory activity was assessed by the inhibition of α-amylase and α-glucosidase. Cellulose was studied at three different levels. Phenolic compounds were released in the stomach (61–69%) and small intestine (58–66%). Cellulose increased recovery in the stomach (p < 0.05) and decreased it in the small intestine (p < 0.05), and the influence was dose-dependent. After digestion, phenolic compounds inhibited α-amylase and α-glucosidase. Cellulose increased the inhibition of α-amylase (p < 0.05), while it did not affect the inhibition of α-glucosidase. In conclusion, phenolic compounds after gastrointestinal digestion in the presence of cellulose can still inhibit α-amylase and α-glucosidase activity. Since the results represent only the in vitro model of digestion, further studies should focus on in vivo studies, and the effects of different food sources of cellulose to confirm the results.