Anti-glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull,leaf and seedling |
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Authors: | Jing-Yu Chen Kandi Sridhar Pi-Jen Tsai |
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Affiliation: | 1. Department of Food Science, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, 91201 Taiwan;2. Department of Food Science, Fu Jen Catholic University, New Taipei City, Taipei, 24205 Taiwan |
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Abstract: | Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation-related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti-glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti-glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04–72.77%), methylglyoxal (80.01–90.70%), α-amylase (86.37–93.50%) and α-glucosidase (35.50–38.16%). Bioactive compounds were significantly contributed to the anti-glycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation-associated diabetes, health risks and to increase food productivity. |
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Keywords: | Anti-glycation Djulis food productivity phenolic compounds starch hydrolysing enzymes inhibition |
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