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Inhibition of phenolics on the in vitro digestion of noodles from the view of phenolics release |
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| Authors: | Ruibin Wang Ming Li Gang Wu Xiaodan Hui Juncai Tu Margaret A Brennan Boli Guo Charles S Brennan |
| Affiliation: | 1. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
CAAS/Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, 100193 PR China Riddet Institute, Palmerston North, New Zealand Contribution: Data curation (lead), Formal analysis (lead), Investigation (lead), Writing - original draft (lead), Writing - review & editing (equal);2. CAAS/Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, 100193 PR China Contribution: Conceptualization (lead), Funding acquisition (equal), Project administration (equal), Writing - review & editing (lead);3. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand;4. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand Riddet Institute, Palmerston North, New Zealand Contribution: Writing - review & editing (equal);5. Riddet Institute, Palmerston North, New Zealand School of Science, RMIT, Melbourne, Australia Contribution: Writing - review & editing (equal);6. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand Contribution: Supervision (supporting), Writing - review & editing (lead);7. CAAS/Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, 100193 PR China |
| Abstract: | The inhibition mechanism of buckwheat phenolics on in vitro starch digestion was investigated using extruded noodles with buckwheat starch and phenolic extract (0.50%–2.00%). The cooking quality and reducing sugar released during in vitro digestion were studied, and the extractable phenolic content along digestion was also monitored to reveal a dose–effect relationship between reducing sugar released and the release of phenolics. Noodles containing increased phenolics released less reducing sugar (230–188 mg g−1) during digestion. Cooking and digestion made phenolics more extractable, and most of the phenolics were released at the end of the gastric phase (85.6%–94.8%) compared with during the small intestinal digestion. The IC50 of buckwheat phenolic extract (0.102 mg mL−1) was four times that of acarbose (0.032 mg mL−1). The inhibitory mechanism was further analysed using molecular docking, in which the activity of α-amylase was inhibited by phenolics that bind with active sites of α-amylase through hydrogen bonds and hydrophobic interaction. Phenolics interacting with starch and the released phenolics can both explain the reduction in starch digestion. |
| Keywords: | Enzyme inhibition in vitro digestion molecular docking phenolic release starch |