In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase

β-Glucosidase-pretreated black goji berry tea reduces glucose release and enhances bile acid binding co-digestion with high-fat meals in simulated digestion

Black goji berry (BGB) has gained attention for its reported health benefits, but its specific effects as a tea infusion and the potential enhancement by β-glucosidase treatment remain unexplored. β-glucosidase is known to enhance the release of bioactive compounds from their glycosylated forms, potentially improving their biological activities. This study aims to evaluate the biochemical and biological properties of BGB tea, focusing on how β-glucosidase treatment influences anti-hyperglycemic, bile acid binding, and antioxidant activities. BGB tea infusions (5-30% w/v) showed concentration- and time-dependent increases in phenolic (TPC), flavonoid (TFC), and anthocyanin content (TAC), along with enhanced α-amylase and α-glucosidase inhibition. Optimal β-glucosidase treatment (20 units/mL, 10 min) increased phenolic, flavonoid, and anthocyanin content by 4.19%, 8.80%, and 9.44%, respectively. Furthermore, α-amylase and α-glucosidase inhibition improved by 2.15-fold and 1.4-fold, respectively. Simulated digestion models showed that β-glucosidase-treated BGB was significantly more effective than untreated BGB in reducing glucose release and improving bile acid binding, with the 1:2 meal-to-BGB ratio identified as optimal for these effects. Antioxidant activity was enhanced in both treated and untreated BGB, showing comparable improvements. These findings suggest β-glucosidase-pretreated BGB tea can reduce glucose release, improve bile acid binding, and enhance antioxidant activity when co-digested with meals.

Mechanistic Insights Into the Inhibitory Effects of Arabinoxylan and (1,3)(1,4)-β-Glucan on Starch Digestive Enzymes

The intake of dietary fiber can reduce the risk of several major chronic diseases, including colorectal cancer, obesity, type II diabetes, and cardiovascular diseases. Endogenous dietary fibers such as arabinoxylan (AX) and (1,3)(1,4)-β-glucan (BG), which have good palatability, are more suitable for addition to cereal foods. We studied starch digestion in the gelatinized AX/BG-starch complexes. To clarify the synergistic role of AX and BG in the starch digestion process and explore the effect of cell wall polysaccharides on the activity of digestive enzymes, the mechanism of action between cell wall polysaccharides and digestive enzymes was analyzed through fluorescence spectroscopy, UV-visible absorption spectroscopy, and infrared spectroscopy. The results of the interaction between cell wall polysaccharides and digestive enzymes showed that the higher the proportion of AX, the stronger the quenching effect on digestive enzymes and the lower the enzyme activity. During the digestion of the AX/BG-starch complexes, in addition to binding to the active sites of enzymes to reduce enzyme activity, AX and BG played a dominant role as barriers. On one hand, they prevented some water molecules from entering the interior of starch granules to inhibit gelatinization. On the other hand, they effectively reduced the bioaccessibility of digestive enzymes.

Metabolite Profiling and Integrated Network Pharmacology Based Mechanism of Benincasa hispida (Thunb.) Cogn. Fruit Against Non-insulin-Dependent Diabetes Mellitus

INTRODUCTION

Benincasa hispida (Thunb.) Cogn. (Cucurbitaceae) is an essential food plant in India possessing antihyperglycemic and antihyperlipidemic activities.

OBJECTIVE

The objective included comparative estimation of α-glucosidase and α-amylase enzyme inhibition potential of B. hispida fractions prepared by microwave-assisted extraction and prediction of metabolite interaction against non-insulin-dependent diabetes mellitus by metabolite profiling based network pharmacology analysis.

METHODS

A validated microwave-assisted extraction method was employed to obtain different fractions of B. hispida fruits. The in vitro enzyme assay was done with p-nitrophenyl-α-D-glucopyranoside and acarbose as standard to evaluate antidiabetic potential. The phytomolecules present in the active fraction were identified by UHPLC-QToF-MS/MS analysis. Network pharmacology analysis gave possible gene and disease association, combination synergy network, and predicted probable mechanism of action.

RESULTS

The highest enzyme inhibition potential (IC50) was shown by the ethyl acetate fraction (0.546 ± 0.17 mg/mL and 1.134 ± 0.42 mg/mL) compared to acarbose (0.298 ± 0.08 mg/mL and 0.532 ± 0.38 mg/mL), respectively, for α-glucosidase and α-amylase addressing the potential role in ameliorating non-insulin-dependent diabetes mellitus. Metabolite profiling resulted in the identification of 17 metabolites, and a synergy between the identified molecules suggested multimolecule action in the amelioration of non-insulin-dependent diabetes mellitus through insulin resistance pathway, AMPK signaling pathway, PPAR signaling pathway, and PI3K-Akt signaling pathway. Combination synergy of identified molecules was observed through a multitarget approach to manage non-insulin-dependent diabetes mellitus.

CONCLUSION

Polyphenol-enriched fraction of B. hispida fruits and identified phytocompounds ameliorate non-insulin-dependent diabetes mellitus. Thus, enriched extract of B. hispida can be further investigated in order to develop high-quality, safe, and effective products for the management of non-insulin-dependent diabetes mellitus.

Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein

Complex coacervation is a widely used method for bioactive compound microencapsulation. Red cabbage extract is a natural pigment that contains anthocyanins, which provide attractive and bright colors with no reported toxicity and associated healthy properties. These types of pigments have led to a deep interest in developing natural colorants to at least partially replace their synthetic counterparts in the food industry. The present study aimed to encapsulate red cabbage extract using a complex coacervation system comprising gum arabic:inulin (GA:In) and pea protein (PP) as wall materials. A total of four treatments were tested, maintaining a consistent pea protein concentration (1%), and the concentrations of GA:In (1 and 3%) and red cabbage extract (1 and 10%) were varied. The results showed high encapsulation efficiency values, with all treatments achieving encapsulation levels above 95%. The total monomeric anthocyanin concentration was 6.7 μg anthocyanin Eq. C3G/mg of flour, and to explore bioactivity of the extract, α-amylase inhibition was analyzed, with an inhibitory percentage of 22.48% at a concentration of 0.5 mg/mL. The solubility of the coacervates ranged from 70.12 to 75.84% in water, and their morphology revealed irregular and porous shapes. Fourier Transform Infrared Spectroscopy (FTIR) analysis confirmed the formation of the coacervate-encapsulation complex. Characteristic bands showed the presence of functional groups from the wall materials and the encapsulated anthocyanins. These findings showed that the use of GA, In and PP as wall materials in complex coacervation can develop natural colorants with improved stability and functionality.

Inhibitory mechanisms of galloylated forms of theaflavins on α-glucosidase

Theaflavins, oxidation product of tea polyphenols, have demonstrated significant inhibitory effects on α-glucosidase, which is beneficial in alleviating hyperglycemia. This study found that the inhibition of four monomers of theaflavins on α-glucosidase was related to the presence of the galloyl moiety (GM), with IC50 values ranging from TFDG (0.26 mg/mL) < TF3'G (0.33 mg/mL) < TF3G (0.39 mg/mL) ≪ TF (3.26 mg/mL). The multi-spectroscopic analyses revealed that theaflavin monomers changed the microenvironment around aromatic amino acid residues and conformation of α-glucosidase, with the hierarchy being TFDG > TF3'G > TF3G > TF. The binding of theaflavins with α-glucosidase was confirmed by differential scanning calorimetry (DSC), isothermal titration calorimetry (ITC), molecular docking and molecular dynamics simulations analysis. It was confirmed that theaflavins can form stable complexes with α-glucosidase, and that hydrogen bonding and van der Waals forces play important roles in the binding of theaflavins to α-glucosidase. The strongest binding affinity was observed between TFDG and the enzyme's active site, which corresponded with its enzyme activity inhibition ability. The study suggests that GM substitution plays a crucial role in enhancing the binding of theaflavins to α-glucosidase, thereby inducing greater conformational changes and leading to a stronger inhibitory effect on α-glucosidase.

Endemic Plant Rumex balcanicus: Phenolic Composition, Antioxidant Activity, Enzyme Inhibitory Potential and Molecular Docking Analysis

Although the nutritional and health benefits of Rumex species are well known, little is known about the chemical composition and pharmacological activities of Rumex balcanicus Rech. fil. (Polygonaceae), an endemic plant of the Balkan Peninsula. To the best of our knowledge, this paper represents the first attempt to comparatively analyse phenolic composition, as well as in vitro pharmacological activites of dry hydromethanol extracts of R. balcanicus fruit (RBF), leaf (RBL) and root (RBR), collected in Serbia. The maximum total phenolic content was found in RBF (386.6 mg GAE/g). The RBF was characterized by high amounts of miquelianin (28.8 mg/g) and procyanidin B1 (28.1 mg/g). The RBL was the richest in quercitrin (18.4 mg/g) and miquelianin (15.0 mg/g), while nepodin (54.1 mg/g) and procyanidin B2 (40.6 mg/g) were the major compounds in RBR. The RBF exhibited significant antioxidant activity, evaluated by DPPH (IC50=4.9 μg/mL), ABTS (IC50=0.8 μg/mL) and FRAP (5.9 mmol Fe2+/g) assays. Moreover, RBF showed strong α-glucosidase inhibitory activity (IC50=1.8 μg/mL), in addition to notable anti-α-amylase, anti-acetylcholinesterase and anti-tyrosinase activities. Molecular docking analysis predicted miquelianin and procyanidin B2 as the greatest inhibitors of these enzymes. Overall, R. balcanicus fruits stood out as the most promising plant material worth further research.

Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)-Processes and their Effects on Selected Health-Promoting Properties

The global dried blueberry market is steadily growing, driven by the creation of innovative blueberry-based products. This trend presents an opportunity to explore a previously untapped segment of the blueberry market in Chile. In this study, a comprehensive assessment of four drying techniques (hot-air drying [HAD], vacuum drying [VD], infrared drying [IRD], and freeze-drying [FD]) was conducted to determine best operating conditions and preserve the health-promoting properties of blueberries. Drying kinetics, proximate composition, color, anthocyanin content, individual phenols, and antioxidant, antiproliferative, and antidiabetic potential of blueberries were evaluated. VD showed the highest drying rates, reaching equilibrium moisture more rapidly (Deff value of 3.44 × 10-10 m2/s). Drying caused an increase in lipid content but a decrease in protein content. The color parameter L* increased in all dried samples, and C* reflected color intensification. FD best retained anthocyanin content, which decreased significantly in the other drying processes. Chlorogenic acid and rutin predominated in HAD, IRD, and FD samples. The antioxidant potential in ORAC assays increased for all drying methods but decreased in DPPH assays. Blueberry extracts from FD and HAD exhibited the greatest antiproliferative effect against A549 and H1299 cell lines, respectively. HAD showed the best inhibitory effect on α-glucosidase, with an IC50 value of 0.276 mg/mL, similar to acarbose (IC50 = 0.253 mg/mL). Given the significant retention of health-promoting properties and bioactive compounds in HAD-dried samples, this method is advisable as a sustainable option for drying blueberries in Chile.

Ultrasound-Assisted Extraction of Squalene and 2-Acetyl-1-Pyrroline from Pandan Leaf: The Effects of Drying Methods and Extraction Conditions

Pandan, a tropical crop, is rich in squalene (SQ), known for its antioxidant and hypoglycemic properties, and 2-acetyl-1-pyrroline (2-AP), which imparts a characteristic aroma. This study focuses on the extraction of the two bioactive compounds from Pandan leaves and investigates the effects of drying methods, extraction solvents, and conditions on the yield of SQ and 2-AP. Results show that hot air-dried Pandan leaves when extracted using the binary solvent system of ethanol and n-hexane (EH), yield higher SQ content while maintaining an adequate content of 2-AP. To further optimize the extraction process, a single-factor experiment was followed by optimization using Box-Behnken design (BBD) and response surface methodology (RSM). The optimal extraction conditions were determined as follows: ultrasound time of 60 min, a temperature of 50 °C, power of 300 W, and a solid-to-liquid ratio of 1:5 g/mL. Under these conditions, an SQ yield of 1229.98 ± 13.09 μg/DW 1 g Pandan leaves and a 2-AP yield of 80.72 ± 0.88 μg/DW 1 g Pandan leaves were achieved, representing increases of 3.30% and 9.82% compared to pre-optimization values. Additionally, the antioxidant activities of EH extracts were evaluated through various in vitro assays. The extracts demonstrated significant DPPH and ABTS free radical scavenging activity (12.46 μmol TE/g DW and 22.14 μmol TE/g DW, respectively), along with ferric and cupric ion reducing power (10.629 μmol TE/g DW and 14.275 μmol TE/g DW, respectively). The extracts also exhibited notable inhibitory effects on α-amylase and α-glucosidase. The findings suggest that these extracts are a promising natural source of antioxidants with potential applications in health and nutrition.

The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α-amylase: a comparison study

BACKGROUND

Phyllanthus emblica Linn. (PE) is rich in polyphenols, which can be categorized into free and bound phenolics (PEFP and PEBP). This study evaluated the inhibitory effect of PEFB and PEBP on α-amylase for the first time. The mechanism of the inhibition effect of PEFP and PEBP on α-amylase was investigated by enzyme inhibition kinetics, multispectral analysis, thermodynamics, and molecular docking.

RESULTS

Free and bound phenolics inhibited α-amylase activity effectively in a mixed type of inhibition. Fluorescence quenching and thermodynamic analyses showed that the binding of PEFP and PEBP to α-amylase occurred through a static quenching process (Kq = 6.94 × 10¹² and 5.74 × 10¹² L mol-1 s-1), which was accompanied by a redshift (λem from 343 to 347 nm), leading to a change in the microenvironment. This process was found to be a spontaneous exothermic reaction (ΔG < 0). Circular dichroism (CD) analysis confirms that the secondary structure of α-amylase was altered, in particular a decrease in α-helixes and an increase in random coils. Molecular docking studies showed that PEFP and PEBP interacted with α-amylase through hydrogen bonding and hydrophobic interactions.

CONCLUSION

The present study provides valuable insights into the mechanism of action of PEFP and PEBP on α-amylase, which will provide a theoretical basis for their possible use as novel natural α-amylase inhibitors. © 2024 Society of Chemical Industry.

Spectrum-effect relationship between HPLC fingerprint and hypoglycemic of litchi leaves (Litchi chinensis Sonn) in vitro

Litchi chinensis Sonn (Litchi) has been listed in the Chinese Pharmacopeia, and is an economically and medicinally valuable species within the family Sapindaceae. However, the material basis of its pharmacological action and the pharmacodynamic substances associated with its hypoglycemic effect are still unclear. The predominant objective of this study was to establish the fingerprint profile of litchi leaves and to evaluate the relationship between the components of the high-performance liquid chromatography (HPLC) fingerprint of litchi leaves, assess its hypoglycemic effect by measuring α-glucosidase and α-amylase inhibition, and find the spectrum-effect relationship of litchi leaves by bivariate correlation analysis, Grey relational analysis and partial least squares regression analysis. In this study, the fingerprint of litchi leaves was established by HPLC, and a total of 15 common peaks were identified that clearly calibrated eight components, with P1 being gallic acid, P2 being protocatechuic acid, P3 being catechin, P6 being epicatechin, P12 being rutin, P13 being astragalin, P14 being quercetin and P15 being kaempferol. The similarities between the fingerprints of 11 batches of litchi leaves were 0.766-0.979. Simultaneously, the results of the spectrum-effect relationship showed that the chemical constituents represented by peaks P8, P3, P12, P14, P2, P13, and P11 were relevant to the hypoglycemic effect.

Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications

Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.

Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition

The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5'-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.

Interactions between corn starch and lingonberry polyphenols and their effects on starch digestion and glucose transport

This study investigated the interaction mechanism between corn starch (CS) and lingonberry polyphenols (LBP) during starch gelatinization, focusing on their effects on starch structure and physicochemical properties. Moreover, it explored the effect of this interaction on starch digestion and glucose transport. The results indicated that LBP interacted non-covalently with CS during starch gelatinization, disrupted the short-range ordered structure of starch, decreased gelatinization enthalpy of starch, and formed a dense network structure. Furthermore, the incorporation of LBP remarkably reduced the digestibility of CS. In particular, the addition of 10 % LBP decreased the terminal digestibility (C∞) from 77.87 % to 60.43 % and increased the amount of resistant starch (RS) by 21.63 %. LBP was found to inhibit α-amylase and α-glucosidase in a mixed manner. Additionally, LBP inhibited glucose transport in Caco-2 cells following starch digestion. When 10 % LBP was added, there was a 34.17 % decrease in glucose transport compared with starch digestion without LBP. This study helps establish the foundation for the development of LBP-containing starch or starch-based healthy foods and provides new insights into the mechanism by which LBP lowers blood glucose.

Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review

Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.

Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan

To understand the changes in arabinoxylan (AX) during breadmaking, multi-step enzyme digestion was conducted to re-extract arabinoxylan (AX-B) from AX-fortified bread. Their structural changes were compared using HPSEC, HPAEC, FT-IR, methylation analysis, and 1H NMR analysis; their properties changes in terms of enzymatic inhibition activities and in vitro fermentability against gut microbiota were also compared. Results showed that AX-B contained a higher portion of covalently linked protein while the molecular weight was reduced significantly after breadmaking process (from 677.1 kDa to 15.6 kDa); the structural complexity of AX-B in terms of the degree of branching was increased; the inhibition activity against α-amylase (76.81 % vs 73.89 % at 4 mg/mL) and α-glucosidase (64.43 % vs 58.08 % at 4 mg/mL) was improved; the AX-B group produced a higher short-chain fatty acids concentration than AX (54.68 ± 7.86 mmol/L vs 44.03 ± 4.10 mmol/L). This study provides novel knowledge regarding the structural and properties changes of arabinoxylan throughout breadmaking, which help to predict the health benefits of fibre-fortified bread and achieve precision nutrition.

In vitro inhibitory effect of five natural sweeteners on α-glucosidase and α-amylase

A promising and efficacious approach to manage diabetes is inhibiting α-glucosidase and α-amylase activity. Therefore, the inhibitory activities of five natural sweeteners (mogrosides (Mog), stevioside (Ste), glycyrrhizinic acid (GA), crude trilobatin (CT), and crude rubusoside (CR)) against α-glucosidase and α-amylase and their interactions were evaluated in vitro using enzyme kinetics, fluorescence spectroscopy, Fourier infrared spectroscopy, and molecular docking. The inhibitor sequence was CT > GA > Ste, as GA competitively inhibited α-glycosidase activity while CT and Ste exhibited mixed inhibitory effects. Compared to a positive control acarbose, the inhibitory activity of CT was higher. For α-amylase, the mixed inhibitors CT, CR, and Mog and the competitive inhibitor Ste effectively inhibited the enzyme, with the following order: CT > CR > Ste > Mog; nevertheless, the inhibitors were slightly inferior to acarbose. Three-dimensional fluorescence spectra depicted that GA, CT, and CR bound to the hydrophobic cavity of α-glucosidase or α-amylase and changed the polarity of the hydrophobic amino acid-based microenvironment and structure of the polypeptide chain backbone. Infrared spectroscopy revealed that GA, CT, and CR could disrupt the secondary structure of α-glucosidase or α-amylase, which decreased enzyme activity. GA, trilobatin and rubusoside bound to amino acid residues through hydrogen bonds and hydrophobic interactions, changing the conformation of enzyme molecules to decrease the enzymatic activity. Thus, CT, CR and GA exhibit promising inhibitory effects against α-glucosidase and α-amylase.

The Potential of Crude and Partially Purified Black Rice Bran Extracts Obtained by Ultrasound-Assisted Extraction: Anti-Glycemic, Cytotoxicity, Cytoprotective, and Antitumoral Effects

Recovering anthocyanins from black rice bran is a way of valuing this byproduct, by obtaining an extract with biological potential. The objective of this study was to recover anthocyanins using ultrasound-assisted extraction. Some of the extract was partially purified, and both (crude and partially purified) extracts were evaluated for their anthocyanin content, antioxidant activity, antidiabetic and antitumoral activities, cytotoxicity, and oxidative stress. An increase in the laboratory scale was also achieved, making possible to increase the extraction volume up to 20 times without significantly changing the content of anthocyanins (1.85 mg C3G/g DW). It was found that the purified sample presented a 4.2 times higher value of total anthocyanins compared to the crude sample. The best IC50 values for the purified sample were verified by DPPH and ABTS (0.76 and 0.33 mg/mL). The best results for antidiabetic activity were obtained for the partially purified sample: 0.82 µM C3G for α-glucosidase and 12.5 µM C3G for α-amylase. The extracts demonstrated protection (~70%) when subjected to the oxidative stress of L929 cells. An antitumoral effect of 25-30% for both extracts was found in A459 cells. The crude and partially purified extracts of black rice have antidiabetic and anticancer effects and more studies are needed to explore their potential.

Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques

Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods-hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed vacuum drying (PVD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)-on drying time and various attributes of cherry blossoms, such as appearance, bioactive compounds, antioxidant activity, α-glucosidase activity, and sensory properties. Our findings revealed that MVD recorded the shortest drying time, followed by PVD, CID, IHAD, RHD, HAD, and VFD. In qualities, VFD-dried petals exhibited superior appearance, bioactive compounds, antioxidant activity, and α-glucosidase inhibitory capability; MVD-dried petals were a close second. Furthermore, the quality of tea infusions prepared from the dried petals was found to be significantly correlated with the quality of the dried petals themselves. Regarding sensory attributes, VFD-dried petals produced tea infusions most similar in flavor and taste to those made with fresh petals and received the highest sensory evaluation scores, followed by MVD, PVD, RHD, CID, IHAD, and HAD. These results could offer a scientific foundation for the mass production of high-quality dried cherry blossoms in the future.

Comparison of the effect of extraction methods on waste cotton (Gossypium hirsutum L.) flowers: metabolic profile, bioactive components, antioxidant, and α-amylase inhibition

BACKGROUND

Waste cotton flowers, as a by-product of cotton cultivation, are enriched with bioactive substances that render them a promising natural source of health-promoting benefits. In this study, ultrasound-assisted extraction (UAE), subcritical water extraction (SWE), and conventional extraction (CE) approaches were applied to extract bioactive compounds from waste cotton flowers, and the metabolic profiles, bioactive components, antioxidants, and α-amylase inhibition of different extractions were systematically analyzed and compared.

RESULTS

It was observed that UAE and CE extracts had similar metabolic profiles compared with SWE. The flavonoids and amino acids and derivatives were more prone to be extracted by UAE and CE, whereas phenolic acids tended to accumulate in SWE extract. The UAE extract had the highest amounts of total polyphenols (214.07 mg gallic acid equivalents per gram dry weight) and flavonoids (33.23 mg rutin equivalents per gram dry weight) as well as the strongest inhibition on oxidation (IC50  = 10.80 μg mL-1 ) and α-amylase activity (IC50  = 0.62 mg mL-1 ), indicating that chemical composition was closely related to biological activity. Additionally, microstructures and thermal behaviors of the extracts were investigated and highlighted the ability of UAE.

CONCLUSION

Overall, it can be concluded that UAE is an efficient, green, and economical extraction method to produce bioactive compounds from cotton flowers, and the UAE extracts could be used in food and medicine industries because of their high antioxidant and α-amylase inhibitory activity. This study provides a scientific basis for the development and comprehensive utilization of cotton by-products. © 2023 Society of Chemical Industry.

Chromogenic Assay Is More Efficient in Identifying α-Amylase Inhibitory Properties of Anthocyanin-Rich Samples When Compared to the 3,5-Dinitrosalicylic Acid (DNS) Assay

The inhibition of carbohydrate digestion by plant bioactive compounds is a potential dietary strategy to counteract type 2 diabetes. Indeed, inhibition of α-amylase, a key enzyme that carries out the bulk of starch digestion, has been demonstrated for a range of bioactive compounds including anthocyanins; however, sample pigmentation often interferes with measurements, affecting colorimetric assay outcomes. Therefore, the present study compared the performance of a direct chromogenic assay, using 2-chloro-4 nitrophenyl α-D-maltotrioside (CNPG3) as a substrate, with the commonly used 3,5-dinitrosalicylic acid (DNS) assay. The direct chromogenic assay demonstrated a 5-10-fold higher sensitivity to determine α-amylase inhibition in various samples, including acarbose as a reference, pure anthocyanins, and anthocyanin-rich samples. The IC50 values of acarbose presented as 37.6 μg/mL and 3.72 μg/mL for the DNS assay and the direct chromogenic assay, respectively, whereas purified anthocyanins from blackcurrant showed IC50 values of 227.4 µg/mL and 35.0 µg/mL. The direct chromogenic assay is easy to perform, fast, reproducible, and suitable for high-throughput screening of pigmented α-amylase inhibitors.

Technologically Driven Approaches for the Integrative Use of Wild Blackthorn (Prunus spinosa L.) Fruits in Foods and Nutraceuticals

Different technological approaches were used in this study for the valorization of blackthorn (Prunus spinosa L.) fruits in marmalade, jam, jelly, and nutraceuticals. Marmalade showed the highest concentrations of polyphenols (7.61 ± 0.05 mg gallic acid equivalents/g dry weight (DW)) and flavonoids (4.93 ± 0.22 mg catechin equivalents/g DW), whereas jam retained the highest content of anthocyanins (66.87 ± 1.18 mg cyanidin-3-O-glucoside equivalents/g DW). A good correlation between polyphenol and flavonoid contents and antioxidant activity was found, the highest value being 21.29 ± 1.36 mmol Trolox/g DW for marmalade. Alternatively, the fresh pulp was enriched with inulin, followed by inoculation with Lactobacillus acidophilus, and freeze-dried, allowing a powder to be obtained with a viable cell content of 6.27 × 107 CFU/g DW. A chromatographic analysis of blackthorn skin revealed that myricetin (2.04 ± 0.04 mg/g DW) was the main flavonoid, followed by (+)-catechin (1.80 ± 0.08 mg/g DW), (-)-epicatechin (0.96 ± 0.02 mg/g DW), and vanillic acid (0.94 ± 0.09 mg/g DW). The representative anthocyanins were cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, and peonidin 3-O-glucoside, with an average concentration of 0.75 mg/g DW. The skin extract showed comparable IC50 values for tyrosinase (1.72 ± 0.12 mg/mL), α-amylase (1.17 ± 0.13 mg/mL), and α-glucosidase (1.25 ± 0.26 mg/mL). The possible use of kernels as calorific agents was demonstrated through the evaluation of calorific power of 4.9 kWh/kg.

Synthesis of Novel Methylsulfonylacrylimidamide via Click Chemistry Approach, Computational Analysis and α‐ Glucosidase Inhibition Activity

A series of Novel Methylsulfonylacrylimidamide analogs (4 a–4 h) were designed, synthesized, and screened for their α‐glucosidase inhibitory activity. The results indicated that some of the synthesized derivatives displayed inhibitory activities against α‐glucosidase with IC50 values ranging from 10.35±0.15 to 60.39±1.77 μM when compared to standard drug acarbose (IC50 832.22±2.00 μM). Among the synthesized derivatives, compounds 4 f and 4 h with a Di cyclohexyl and dioctyl substitution in the acrylimidamide displayed the most significant inhibitory activity with the IC50 value of 14.54±0.19 μM and 10.35±0.15 μM. The inhibitory action of compounds 4 f and 4 h against α‐glucosidase was studied by enzyme kinetic and molecular docking. In vitro, cytotoxicity showed that 4 f and 4 h exhibited low cytotoxicity against human cell lines. The ADME study suggested that most compounds will likely be orally active as they obeyed Lipinski's rule of five. Our studies showed that these derivatives could be considered a new class of α‐glucosidase inhibitors.

Inhibitory Potential of Different Bilberry (Vaccinium myrtillus L.) Extracts on Human Salivary α-Amylase

Recently, consumer preferences for bilberries have increased markedly. This fact is probably related to their natural constituents, such as phenolic compounds including anthocyanins and tannins, as well as the vitamins and minerals they contain. Phenolic compounds are known for their numerous beneficial effects on human health. Moreover, bilberry fruits have been shown to inhibit the activity of carbohydrate hydrolyzing enzymes, which can significantly decrease the postprandial increase in blood glucose levels. Thus, the aim of the present study is to investigate the inhibitory effect of Vaccinium myrtillus L. extracts on key enzyme α-amylase, linked to type 2 diabetes. No data have been published on the inhibitory properties of Vaccinium myrtillus L. fruits growing wild in Bulgaria against carbohydrate enzymes. Bilberry extracts were analyzed for total polyphenols, total anthocyanin content, antioxidant activity and their inhibitory properties against α-amylase. The contents of flavonols, anthocyanins and stilbenes were determined by HPLC analysis. The identified flavonols in the analyzed bilberry extracts were mainly represented by quercetin derivatives as rutinoside. The predominant anthocyanins for both aqueous and organic solvents were delphinidin-3-galactoside and malvidin-3-glucoside. The results revealed that bilberry extracts are effective inhibitors of α-amylase, with IC50 values from 20.8 to 194.8 μg GAE/mL. All the samples proved to have antioxidant activity measured by three different in vitro assays (FRAP, CUPRAC and DPPH). The inhibitory properties of V. myrtillus L. extracts may provide a new direction in the development and research of new pharmaceuticals for the suppression of postprandial hyperglycemia in diabetic patients.

Black rice and its by-products: anthocyanin-rich extracts and their biological potential

Recently, growing demand for products enriched with natural compounds that support human health has been observed. Black rice, its by-products, and residues are known to have in their composition a large amount of these compounds with biological potential, mainly anthocyanins. These compounds have reported effects on anti-obesity, antidiabetic, antimicrobial, anticancer, neuroprotective, and cardiovascular disease. Therefore, the extract from black rice or its by-products have great potential for application as ingredients in functional foods, supplements, or pharmacological formulations. This overview summarizes the methods employed for the extraction of anthocyanins from both black rice and its by-products. In addition, trends in applications of these extracts are also evaluated regarding their biological potential. Commonly, the extraction methods used to recover anthocyanins are conventional (maceration) and some emerging technologies (Ultrasound-Assisted Extraction - UAE, and Microwave-Assisted Extraction - MAE). Anthocyanin-rich extracts from black rice have presented a biological potential for human health. In vitro and in vivo assays (in mice) showed these compounds mainly with anti-cancer properties. However, more clinical trials are still needed to prove these potential biological effects. Extracts from black rice and its by-products have great potential in applying functional products with beneficial characteristics to humans and reducing agro-industrial residues.

Nanoformulations for the Delivery of Dietary Anthocyanins for the Prevention and Treatment of Diabetes Mellitus and Its Complications

Diabetes mellitus (DM) is a metabolic disease characterized by abnormal blood glucose levels-hyperglycemia, caused by a lack of insulin secretion, impaired insulin action, or a combination of both. The incidence of DM is increasing, resulting in billions of dollars in annual healthcare costs worldwide. Current therapeutics aim to control hyperglycemia and reduce blood glucose levels to normal. However, most modern drugs have numerous side effects, some of which cause severe kidney and liver problems. On the other hand, natural compounds rich in anthocyanidins (cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin) have also been used for the prevention and treatment of DM. However, lack of standardization, poor stability, unpleasant taste, and decreased absorption leading to low bioavailability have hindered the application of anthocyanins as therapeutics. Therefore, nanotechnology has been used for more successful delivery of these bioactive compounds. This review summarizes the potential of anthocyanins for the prevention and treatment of DM and its complications, as well as the strategies and advances in the delivery of anthocyanins using nanoformulations.

Preparation of Neohesperidin-Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility

Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH-taro starch complex is prepared, and the effects of NH complexation on the physicochemical properties, structure and in vitro digestibility of taro starch (TS) are investigated. Results showed that NH complexation significantly affected starch gelatinization temperatures and reduced its enthalpy value (ΔH). The addition of NH increased the viscosity and thickening of taro starch, facilitating shearing and thinning. NH binds to TS via hydrogen bonds and promotes the formation of certain crystalline regions in taro starch. SEM images revealed that the surface of NH-TS complexes became looser with the increasing addition of NH. The digestibility results demonstrated that the increase in NH (from 0.1% to 1.1%, weight based on starch) could raise RS (resistant starch) from 21.66% to 27.75% and reduce RDS (rapidly digestible starch) from 33.51% to 26.76% in taro starch. Our work provided a theoretical reference for the NH-taro starch complex's modification of physicochemical properties and in vitro digestibility with potential in food and non-food applications.

Hyperoside inhibits pancreatic lipase activity in vitro and reduces fat accumulation in vivo

Hyperoside, the main component of many anti-obesity plants, might exhibit a lipase inhibition effect to reduce fat accumulation. The anti-obesity effect of hyperoside was investigated by studying its inhibitory effect and mechanism on pancreatic lipase in vitro and evaluating its ability to reduce lipid accumulation in vivo. Hyperoside is a mixed-type inhibitor of lipase with an IC₅₀ of 0.67 ± 0.02 mmol L^-in vitro. Hyperoside changed the secondary conformation of lipase, increased the α-helix content, and changed the microenvironment of lipase through static quenching. The interaction between hyperoside and lipase results from a strong binding spontaneous exothermic reaction, mainly through hydrogen bonding, van der Waals force and electrostatic force. Hyperoside protected hepatic lipid accumulation and adipose tissue hypertrophy and reduced the expression of inflammatory factors in high-fat diet-induced rats. Moreover, hyperoside had a good inhibitory effect on lipase activity in serum and increased fecal fat excretion, thereby reducing lipid absorption in vivo. This study provides theoretical support for the research and development of hyperoside in fat-reducing functional foods.

Deep eutectic solvent combined with ultrasound technology: A promising integrated extraction strategy for anthocyanins and polyphenols from blueberry pomace

To avoid wasting blueberry pomace resources, deep eutectic solvents (DESs) were combined with ultrasound technology to establish an efficient green method for the recovery of anthocyanins and polyphenols from plant-derived by-products. Choline chloride:1,4-butanediol (molar ratio of 1:3) was chosen as the optimal solvent based on the screening of eight solvents and single-factor experiments. Response surface methodology was applied to optimize the extraction parameters: water content, 29%; extraction temperature, 63 °C; liquid-solid ratio, 36:1 (v/w). The yields of total anthocyanins and total polyphenols from the optimized extraction were 11.40 ± 0.14 mg cyanidin-3-glucoside equiv./g and 41.56 ± 0.17 mg gallic acid equiv./g, respectively, which were both significantly better than the yields achieved with 70% ethanol. The purified anthocyanins showed excellent inhibition of α-glucosidase (IC₅₀ = 16.57 μg/mL). The physicochemical parameters of DES suggest that it can be used for the extraction of bioactive substances.

Inhibitory mechanism of phenolic compounds in rapeseed oil on α-amylase and α-glucosidase: Spectroscopy, molecular docking, and molecular dynamic simulation

Developing naturally active components to control α-amylase/α-glucosidase activity is highly desired for preventing and managing type 2 diabetes. Rapeseed oil is rich in active phenolic compounds and seed oil is a major source of liposoluble inhibitors to these enzymes. However, it remains unclear about the interaction of phenolic compounds in rapeseed oil with α-amylase/α-glucosidase. This study found that the important phenolic compounds from rapeseed oil (Sinapic acid, SA; canolol, CAO; canolol dimer, CAO dimer) possessed effective inhibition performance against α-amylase and α-glucosidase. CAO showed the lowest and highest inhibitory effect, respectively. In the kinetics studies, the inhibition mechanism of SA/CAO/CAO dimer against α-glucosidase was non-competitive, exhibiting a different way from α-amylase. Fluorescence quenching spectra implied that the static processes were responsible for the spontaneous binding between the compounds and enzymes. Fourier-transform infrared spectroscopy (FT-IR) displayed these compounds-induced conformation alterations of α-amylase/α-glucosidase. Molecular docking revealed that SA/CAO/CAO dimer decreased the catalytic efficiency of α-amylase/α-glucosidase through hydrogen bonds, hydrophobic force, or π-π interaction. Molecular dynamics matched well with the experimental and docking results regarding the inhibitory behaviors and interactions toward α-amylase/α-glucosidase. These results demonstrated the potential benefits of phenolic compounds from rapeseed oil in antidiabetic-related activities.

Design, synthesis, biological evaluation, and docking study of chromone-based phenylhydrazone and benzoylhydrazone derivatives as antidiabetic agents targeting α-glucosidase

To develop novel α-glucosidase inhibitors, a series of chromone-based phenylhydrazone and benzoylhydrazone derivatives were designed, synthesized, and evaluated their inhibitory effects on α-glucosidase. The target compounds were characterized using ¹H NMR, ¹³C NMR, and high-resolution mass spectra. Some of the compounds showed a varying degree of α-glucosidase inhibitory activity with IC₅₀ values ranging from 6.59 ± 0.09 to 158.55 ± 0.87 μM. Among them, compound 5c (IC₅₀ = 6.59 ± 0.09 μM) was the most potent inhibitor by comparison with positive control acarbose (IC₅₀ = 685.11 ± 7.46 μM). Enzyme kinetic, fluorescence analysis, circular dichroism spectra, and molecular docking techniques were employed to explain the underlying molecular mechanisms of 5c inhibition on α-glucosidase. In vivo sucrose-loading test showed that 5c could suppress the rise of blood glucose levels after loading sucrose in normal Kunming mice. The cytotoxicity assay indicated that 5c exhibited low cytotoxicity.

In Vitro Inhibitory Effects of Polyphenols from Flos sophorae immaturus on α-Glucosidase: Action Mechanism, Isothermal Titration Calorimetry and Molecular Docking Analysis

Flos sophorae immaturus (FSI) is considered to be a natural hypoglycemic product with the potential for a-glucosidase inhibitory activity. In this work, the polyphenols with α-glucosidase inhibition in FSI were identified, and then their potential mechanisms were investigated by omission assay, interaction, type of inhibition, fluorescence spectroscopy, circular dichroism, isothermal titration calorimetry and molecular docking analysis. The results showed that five polyphenols, namely rutin, quercetin, hyperoside, quercitrin and kaempferol, were identified as a-glucosidase inhibitors with IC₅₀ values of 57, 0.21, 12.77, 25.37 and 0.55 mg/mL, respectively. Quercetin plays a considerable a-glucosidase inhibition role in FSI. Furthermore, the combination of quercetin with kaempferol generated a subadditive effect, and the combination of quercetin with rutin, hyperoside and quercitrin exhibited an interference effect. The results of inhibition kinetics, fluorescence spectroscopy, isothermal titration calorimetry and molecular docking analysis showed that the five polyphenols were mixed inhibitors and significantly burst the fluorescence intensity of α-glucosidase. Moreover, the isothermal titration calorimetry and molecular docking analysis showed that the binding to α-glucosidase was a spontaneous heat-trapping process, with hydrophobic interactions and hydrogen bonding being the key drivers. In general, rutin, quercetin, hyperoside, quercitrin and kaempferol in FSI are potential α-glucosidase inhibitors.

Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity of Flos Sophorae Immaturus

Flos Sophorae Immaturus (FSI) contains a large number of bioactive substances with antioxidant and hypoglycaemic activity. However, a feasible drying process plays an important role in the retention of its biological activity. The present work investigated the effects of ultrasound-assisted vacuum drying (UAVD) on FSI samples in terms of drying time, colour, microstructure, and total flavonoid content (TFC). Meanwhile, the antioxidant activity and α-glucosidase inhibition activity were also evaluated. The results show that the drying time of UVAD samples was decreased by 40% compared to that of the single vacuum-dried (VD) samples (600 W for 10 min). The cellular porous structures of FSI tissue were formed by UAVD, which promoted the migration of water from the inside to the outside. Furthermore, samples treated by UAVD exhibited better antioxidant activities and α-glucosidase and α-amylase inhibition capacities, with DPPH (81.86%), ABTS (88.61%), FRAP (83.05%), α-glucosidase inhibition capacity (89%), α-amylase (85%), drying time (3 h), and total aberration (ΔE) (1.63) being the highest characteristic traits. In this condition, the highest levels of total flavonoid content (TFC), rutin, quercetin, kaempferol, isorhamnetin, and genistein were obtained with 266.94, 239.46, 35.56, 8.54, 10.37, and 5.64 mg/g DW, respectively. The results confirm that UAVD is a novel method that significantly reduced the VD time and promoted the release of the bioactive substances of FSI.

Chromone-based benzohydrazide derivatives as potential α-glucosidase inhibitor: Synthesis, biological evaluation and molecular docking study

In order to find new α-glucosidase inhibitors with high efficiency and low toxicity, novel chromone-based benzohydrazide derivatives 6a-6s were synthesized and characterized through ¹H NMR, ¹³C NMR, and HRMS. All the new synthesized compounds were tested for inhibitory activities against α-glucosidase. Compounds 6a-6s with IC₅₀ values ranging from 4.51 ± 0.09 to 27.21 ± 0.83 μM, showed a potential α-glucosidase inhibitory activity as compared to the positive control (acarbose: IC₅₀ = 790.40 ± 0.91 μM). Compound 6i exhibited the highest α-glucosidase inhibitory activity with an IC₅₀ value of 4.51 ± 0.09 μM. Theinteractionbetween α-glucosidase and 6i was further confirmed by enzyme kinetic, fluorescence quenching, circular dichroism, and molecular docking study. In vivo experiment showed that 6i could suppress the rise of blood glucose levels after sucrose loading. The cytotoxicity result indicated that 6i exhibited low cytotoxicity in vitro.

Extraction optimization, purification, and biological properties of polysaccharide from Chinese yam peel

In this study, the Chinese yam peel polysaccharide (CYPP) was obtained under the extraction conditions optimized by the Response Surface Methodology (RSM). Further biological properties of CYPP-1 purified from CYPP were also determined. The results indicated that the optimum extraction conditions were an extraction temperature of 90.5°C, a liquid-solid ratio of 28.0 ml/g, and an extraction time of 2.94 h, along with a yield of 8.81 ± 1.48%. CYPP-1 was identified as a kind of heteropolysaccharide mostly composed of glucose and galactose (59.4:1.0). The molecular weights were two main parts of 50.5 kDa (54.77%) and 4.4 kDa (21.02%), and the triple-helix conformation was not formed in CYPP-1. Besides, CYPP-1 showed good biological properties including in vitro antioxidant activity and immunomodulatory function on RAW264.7 cells, as well as favorable hypoglycemic effect. Overall, the high-value utilization of CYPP-1 reveals a broad application prospect in the industrial production of functional foods and pharmaceuticals. PRACTICAL APPLICATIONS: Yam peel, which is discarded in large quantities during postharvest processing, results in the production of tremendous by-products and is a great waste of resources. In this study, the yield of water-soluble polysaccharide from yam peel reached 8.81 ± 1.48%. Besides, the purified CYPP-1 exhibited excellent antioxidant activity, favorable immunomodulatory function, and hypoglycemic effect. The high productivity and bioactive effects are both great merits for Chinese yam peel polysaccharide as a promising candidate for foods and medicines industrial production.

Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions

This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed the original color of Tartary buckwheat flour. The contents of protein, total flavonoids, and D-chiro-inositol were affected by the extrusion temperature and moisture. Extrusion significantly decreased the total flavonoids and flavonoid glycosides contents, while it significantly increased aglycones. Compared to native Tartary buckwheat flour and pregelatinization Tartary buckwheat flour obtained with traditional extrusion processing technology, the pregelatinization Tartary buckwheat flour obtained with improved extrusion processing technology contained higher aglycones and lower flavonoid glycosides, which had stronger antioxidant capacity, α-glucosidase inhibitory activity and relatively mild α-amylase inhibitory activity. Correlation analysis proved that the aglycone content was positively correlated with antioxidant and α-glucosidase inhibitory activities. These findings indicate that the pregelatinization Tartary buckwheat flour obtained with improved extrusion processing technology could be used as an ideal functional food resource with antioxidant and anti-diabetic potential.

Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes

Saccharopolyspora is an important microorganism in the fermentation process of wheat qu and huangjiu, yet the mechanisms by which it performs specific functions in huangjiu remain unclear. A strain with high amylase and glucoamylase activities was isolated from wheat qu and identified as Saccharopolyspora rosea (S. rosea) A22. We initially reported the whole genome sequence of S. rosea A22, which comprised a circular chromosome 6,562,638 bp in size with a GC content of 71.71%, and 6,118 protein-coding genes. A functional genomic analysis highlighted regulatory genes involved in adaptive mechanisms to harsh conditions, and in vitro experiments revealed that the growth of S. rosea A22 could be regulated in response to the stress condition. Based on whole-genome sequencing, the first genome-scale metabolic model of S. rosea A22 named iSR1310 was constructed to predict the growth ability on different media with 91% accuracy. Finally, S. rosea A22 was applied to huangjiu fermentation by inoculating raw wheat qu, and the results showed that the total higher alcohol content was reduced by 12.64% compared with the control group. This study has elucidated the tolerance mechanisms and enzyme-producing properties of S. rosea A22 at the genetic level, providing new insights into its application to huangjiu.

A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications

Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective of this study was to customize a technological design for appropriate valorization of blueberry pomace into a shelf-life-stable, dark purple multifunctional ingredient, containing lactic acid bacteria (Lactobacillus casei), by freeze-drying. The main anthocyanins in blueberries freeze-dried inoculated pomace are malvidin 3-O-glucoside, peonidin 3-O-glucoside, and cyanidin 3-O-glucoside. A viable cells content of 4.75×10⁸ CFU/g DW was found after freeze-drying and the ability of the freeze-dried powder to inhibit the DPPH radical was 171.98 ± 1.73 mMol Trolox/g DW. The results obtained from CIElab analysis show a tendency to red and blue, characteristic of blueberry anthocyanins. The bioaccesibility of anthocyanins from blueberry powder was 37.8% and the probiotic survival rate after passing through the digestion process was 49.56%. The inhibitory potential of the obtained powder on α-amylase, pancreatic lipase, and α-glucosidase and tyrosinase was assessed. A significant antidiabetic potential of the powder was found, with IC50 values for α-amylase of 2.61 ± 0.24 mg/ml and for α-glucosidase of 1.37 ± 0.01 mg/ml, significantly lower when compared to corresponding drugs used in current practices. The powder also showed a significant potential to inhibit tyrosinase, supporting the hypothesis that the pomace resulting from juice and wine manufacturing may be successfully used to develop multifunctional ingredients with significant health benefits. PRACTICAL APPLICATION: Nowadays, food scientists and industry are seeking technological alternatives to obtain functional ingredients, due to the global interest in translating and applying scientific knowledge to address consumers' health issues. In our study, a freeze-drying customized design involving the use of the blueberry pomace, pectin, and Lactobacillus casei was applied to develop an ingredient with multiple functions. Besides a remarkable color, the powder showed good antioxidant activity, in vitro cells viability, and inhibitory activity against some metabolic syndrome-associated enzymes.

Bioreactor-grown exo- and endo-β-glucan from Malaysian Ganoderma lucidum: An in vitro and in vivo study for potential antidiabetic treatment

This study aims to identify the roles of exo-β-glucan (EPS-BG) and endo-β-glucan (ENS-BG) extracted from Ganoderma lucidum (GL) in inhibiting the alpha-glucosidase enzyme, a target mechanism for postprandial hyperglycaemia regulation. Upscale production of GL was carried out using a 10 L bioreactor. The zebrafish embryo toxicity test (ZFET) was carried out based on OECD guidelines. The hatching rate, survival rate, heart rate, morphological malformation, and teratogenic defects were observed and determined every 24 h from 0–120 h of post-exposure (hpe). For diabetes induction, adult zebrafish (3–4 months of age) were overfed and induced with three doses of 350 mg/kg streptozotocin (STZ) by intraperitoneal injection (IP) on three different days (days 1, 3, and 5). The oral sucrose tolerance test (OSTT) and anti-diabetic activity of EPS-BG and ENS-BG were evaluated (day 7) using the developed model (n = 15). This study showed that EPS is the most potent compound with the highest inhibitory effect toward the alpha-glucosidase enzyme with an IC₅₀ value of 0.1575 mg/ml compared to ENS extracts (IC₅₀ = 0.3479 mg/ml). Both EPS-BG and ENS-BG demonstrated a strong inhibition of alpha-glucosidase activity similar to the clinically approved alpha-glucosidase inhibitor, acarbose (IC₅₀ = 0.8107 mg/ml). ENS-BG is non-toxic toward zebrafish embryos with LC₅₀ of 0.92 mg/ml and showed no significant changes in ZE hatching and normal heart rate as compared to untreated embryos (161 beats/min). Teratogenic effects of ENS-BG (<1.0 mg/ml) on zebrafish embryonic development were not observed. The DM model of zebrafish was acquired after the third dose of STZ with a fasting BGL of 8.98 ± 0.28 mmol/L compared to the normal healthy group (4.23 ± 0.62 mmol/L). The BGL of DM zebrafish after 30 min treated with EPS-BG and ENS-BG showed a significant reduction (p < 0.0001). Both EPS-BG and ENS-BG significantly reduced DM zebrafish’s peak blood glucose and the area under the curve (AUC) in OSTT. Hence, EPS-BG and ENS-BG extracted from GL showed promising inhibition of the alpha-glucosidase enzyme and are considered non-toxic in ZE. Moreover, EPS-BG and ENS-BG reduced blood glucose levels and inhibited hyperglycemia in DM zebrafish.

The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens

This study investigated the effects of dietary supplementation with different levels of purple corn pigment (PCP) on the growth performance, blood biochemical indices, meat quality, muscle amino acids, and fatty acids of growing chickens. A total of 288 (8 weeks of age) growing Chishui black-bone chickens (body weight, 940 ± 80 g; mean ± standard deviation) were randomly divided into 4 groups using a completely randomized design. The four diet groups were as follows: (1) control, basal diet; (2) treatment 1, treatment 2, and treatment 3, which were basal diet with 80, 160, and 240 mg/kg PCP, respectively. The results showed that compared with the control group, the feeding of anthocyanins significantly (p < 0.05) increased the average daily feed intake and average daily gain in chickens. Moreover, chickens receiving 80 mg/kg PCP significantly increased (p < 0.05) plasma total antioxidant capacity, superoxide dismutase, glutathione peroxidase, catalase, high-density lipoprotein cholesterol, and albumin concentrations relative to the control group. For meat quality, dietary supplementation with PCP significantly (p < 0.05) reduced the drip loss and water loss rate in breast muscle. Additionally, chickens receiving PCP tended to increase (p < 0.05) the levels of most individual amino acids, essential amino acids, and umami amino acids in the muscle. Specifically, the addition of 80 mg/kg PCP significantly improved (p < 0.05) total polyunsaturated fatty acids in chicken muscle. Accordingly, the consumption of anthocyanin-rich PCP by the growing chickens had the potential to increase the growth performance, enhance antioxidant and immune capacities, increase meat quality, and improve essential and umami amino acids as well as unsaturated fatty acids in the muscle.

Blue honeysuckle extracts retarded starch digestion by inhibiting glycosidases and changing the starch structure

Blue honeysuckle rich in anthocyanins can inhibit starch-digesting enzyme activity. This study evaluated the inhibitory effect and mechanism of blue honeysuckle extract (BHE) on glycosidases (α-amylase and α-glucosidase). BHE was a mixed glycosidase inhibitor with an IC₅₀ of 2.36 ± 0.14 and 0.06 ± 0.01 for α-amylase and α-glucosidase, respectively. Fourier transform infrared (FTIR) spectroscopy, multi-fluorescence spectroscopy, and isothermal titration calorimetry (ITC) confirmed that BHE caused the secondary structure change and static fluorescence quenching of glycosidases, and the interaction was an enthalpy-driven exothermic reaction. Molecular docking proved that the main anthocyanin monomers in BHE interacted with glycosidases through hydrogen bonds and van der Waals forces. Moreover, BHE changed the starch structure and prevented starch from being digested by glycosidases. In vivo, BHE and starch-BHE complexes effectively slowed postprandial hyperglycemia. This research provided a theoretical basis for BHE in antidiabetic healthy food research and development.

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

Nowadays, it is largely accepted that the daily intake of fruits, vegetables, herbal products and derivatives is an added value in promoting human health, given their capacity to counteract oxidative stress markers and suppress uncontrolled pro-inflammatory responses. Given that, natural-based products seem to be a promising strategy to attenuate, or even mitigate, the development of chronic diseases, such as diabetes, and to boost the immune system. Among fruits, cherries and blueberries are nutrient-dense fruits that have been a target of many studies and interest given their richness in phenolic compounds and notable biological potential. In fact, research has already demonstrated that these fruits can be considered functional foods, and hence, their use in functional beverages, whose popularity is increasing worldwide, is not surprising and seem to be a promising and useful strategy. Therefore, the present review reinforces the idea that cherries and blueberries can be incorporated into new pharmaceutical products, smart foods, functional beverages, and nutraceuticals and be effective in preventing and/or treating diseases mediated by inflammatory mediators, reactive species, and free radicals.

Hypoglycemic effects of Rhodiola crenulata (HK. f. et. Thoms) H. Ohba in vitro and in vivo and its ingredient identification by UPLC-triple-TOF/MS

Rhodiola crenulata (HK. f. et. Thoms) H. Ohba (RC), mainly distributed in the highly cold region of China, has long been used as a medicine/healthy food for eliminating fatigue and increasing blood circulation. This study aimed to evaluate the inhibitory effects of the RCRS extract on α-amylase and α-glucosidase (sucrase and maltase) in vitro and in vivo, and tentatively analyze and identify its chemical ingredients using UPLC-Triple-TOF/MS. The Rhodiola crenulata RCRS extract had strong inhibitory activities against α-amylase, sucrase and maltase with an IC₅₀ of 0.031 mg mL^-1, 0.142 mg mL^-1 and 0.214 mg mL^-1, respectively. Furthermore, the RCRS extract could significantly decrease the postprandial blood glucose (PBG) level of normal mice in a starch tolerance test, and reduce the PBG levels of diabetic mice in a starch/maltose/sucrose tolerance test. UHPLC-Triple-TOF-MS/MS analysis indicated that hydroxybenzoic acids, hydroxycinnamic acids, alcohol glycosides, flavonols and their derivatives were the main active ingredients in the RCRS extract. The results demonstrate that the RCRS extract of Rhodiola crenulata could be employed as a healthy food or medicine for controlling postprandial blood glucose levels.