Showing papers on "Amylase published in 2022"

Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes

Abstract: Diabetes is considered one of the biggest health crises in 21st century. Controlling carbohydrate digestibility by inhibiting starch digestive enzyme (α-amylase and α-glucosidase) activities is an efficient strategy to control postprandial hyperglycemia. Over the last decade, synthetic inhibitors are most effective pharmaceutical approach for the management of type 2 diabetes mellitus (T2DM). With the increasing global prevalence of diabetes, identification of alternative enzyme inhibitors with potentially less negative side effects becomes imperative. Compounds of natural sources (such as dietary component) are more desirable due to the advantages in safety, diversity, and economy compared with the synthetic inhibitors. Food-derived non-starch polysaccharides, peptides, and lipids compounds have been determined to inhibit α-amylase and α-glucosidase activities. This review presents updated overview on classification, inhibitory effects, mechanism, and potential application of these inhibitors in foods. The abundant inhibitors in a variety of natural sources give more choices for patients with different requirements, and can guide design of the recipes to prophylactic treatment of T2DM.

Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes

Abstract: Diabetes is considered one of the biggest health crises in 21st century. Controlling carbohydrate digestibility by inhibiting starch digestive enzyme (α-amylase and α-glucosidase) activities is an efficient strategy to control postprandial hyperglycemia. Over the last decade, synthetic inhibitors are most effective pharmaceutical approach for the management of type 2 diabetes mellitus (T2DM). With the increasing global prevalence of diabetes, identification of alternative enzyme inhibitors with potentially less negative side effects becomes imperative. Compounds of natural sources (such as dietary component) are more desirable due to the advantages in safety, diversity, and economy compared with the synthetic inhibitors. Food-derived non-starch polysaccharides, peptides, and lipids compounds have been determined to inhibit α-amylase and α-glucosidase activities. This review presents updated overview on classification, inhibitory effects, mechanism, and potential application of these inhibitors in foods. The abundant inhibitors in a variety of natural sources give more choices for patients with different requirements, and can guide design of the recipes to prophylactic treatment of T2DM.

Effects of probiotics on digestive enzymes of fish (finfish and shellfish); status and prospects: a mini review.

Abstract: Digestive enzymes are found in the digestive tract of animals which assist in the breakdown of larger food molecules into more easily absorbed particles that can then be used by the body. The ability of fish to break down a diet is highly dependent on the availability of suitable digestive enzymes which mediate specific degradation pathways and on both the physical and chemical nature of food. Probiotics are known to produce helpful enzymes that aid in digestion and protect the gastrointestinal tract (GIT) of animals. When applied appropriately, probiotics improve intestinal microbial balance which also improves digestive enzyme activities, food absorption, and decrease pathogenic issues in the GIT. They work hand-in-hand with the digestive enzymes in the GIT of animals as supplements thereby improvings nutrition. This in turn leads to higher feed efficiency and growth as well as the prevention of antinutritional factors present in the ingredients, intestinal disorders, and pre-digestion. This review seeks to present summaries of the results of research findings on the application of probiotics on the activities of digestive enzymes including amylase, lipase, and protease. Further, this review points out gaps in available literature and suggests ideas that could be explored in further investigations to better understand and enhance the activities of these digestive enzymes to increase feed and nutrient utilization and the production of aquaculture species.

Effects of probiotics on digestive enzymes of fish (finfish and shellfish); status and prospects: a mini review

Abstract: Digestive enzymes are found in the digestive tract of animals which assist in the breakdown of larger food molecules into more easily absorbed particles that can then be used by the body. The ability of fish to break down a diet is highly dependent on the availability of suitable digestive enzymes which mediate specific degradation pathways and on both the physical and chemical nature of food. Probiotics are known to produce helpful enzymes that aid in digestion and protect the gastrointestinal tract (GIT) of animals. When applied appropriately, probiotics improve intestinal microbial balance which also improves digestive enzyme activities, food absorption, and decrease pathogenic issues in the GIT. They work hand-in-hand with the digestive enzymes in the GIT of animals as supplements thereby improvings nutrition. This in turn leads to higher feed efficiency and growth as well as the prevention of antinutritional factors present in the ingredients, intestinal disorders, and pre-digestion. This review seeks to present summaries of the results of research findings on the application of probiotics on the activities of digestive enzymes including amylase, lipase, and protease. Further, this review points out gaps in available literature and suggests ideas that could be explored in further investigations to better understand and enhance the activities of these digestive enzymes to increase feed and nutrient utilization and the production of aquaculture species.

Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems

Abstract: Starch is an important source of dietary carbohydrates in the typical human diet, but the rapid digestion of starch promotes a rapid rise in blood sugar levels, which are looked upon negatively. Increased consumption of starchy foods with a low glycemic index is believed to give high contributions to health. Resistant starch (RS) is not digested in the mouth, stomach, or small intestine but is fermented by microbial flora in the colon, which generates short-chain fatty acids (SCFAs) that have potential health benefits. Furthermore, their RS nanoparticles as a novel type of functional dietary fibre exhibit potential for the development of health-promoting foods. In this review, we highlight recent advances in the green synthesis and applications of RS and its nanoparticles, with an emphasis on their potential effects of these substances on the human GIT and health, including their ability to inhibit amylase, delay gastric emptying, exhibit prebiotic effects, and act as colon-specific delivery systems. RS and its nanoparticles resist digestion in the upper intestine but not in the colon, they are proven to exert prebiotic effects in human body. Furthermore, RS nanoparticles have a number of attributes that are beneficial for their application as functional ingredients in foods, including good water dispersibility, small size, high biocompatibility. Moreover, RS nanoparticles can resistant to hydrolysis by digestible enzymes in the upper GIT (like amylase). As a result, RS nanoparticles can be utilized as prebiotics or as colon-specific delivery systems for bioactive agents.

A novel approach for resistant starch production from green banana flour using amylopullulanase

Abstract: The present article emphasizes on improving the intrinsic content of resistant starch % in green banana flour through enzymatic intervention. The enzyme amylopullulanase has been selected for the study because of its bifunctional properties that are specifically acting on α 1–4 and α 1–6 glycosidic linkages present in the starch molecule. To evaluate the effective action of enzyme on starch, optimization studies have been performed using Response Surface Methodology (RSM), which was further compared with Artificial Neural Network (ANN) modelling. The basic objective of this study is to increase the resistant starch content of green banana flour by adopting enzyme technology. After the optimized study, it has been observed that, 240 min of incubation time, 1:7 sample: water ratio (g: mL), particle size 3 (as coded in Section 2.1) of green banana flour and an enzyme titre of 7% (v/v) (0.04 IU/g of amylase; 0.01 IU/g of pullulanase) at 37 °C are the optimum conditions for the maximum increment of the RS%. Upon enzymatic treatment, the RS% increased from 38.5% for native substrate to 68.99% in the enzymatically modified green banana flour. The flour samples were further subjected to characterization to assess its physico-chemical, functional, digestibility and thermal properties.

Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha

Abstract: Clitoria ternatea, with an alternative name, Butterfly pea, is increasingly being explored for medical purposes and the development of a wide range of processed products. This study aimed to incorporate Butterfly pea into an innovative probiotic drink through a symbiotic culture of bacteria and yeast (SCOBY) fermentation and to evaluate the biological activity. The benefits of the drink, referred to as butterfly pea flower kombucha (KBPF) was determined in vitro and in metabolically disorder mice that receive a diet rich in cholesterol and fat (CFED). Forty white male were categorized into four groups, i.e., A = Control/Normal Diet; B = CFED alone; C = CFED + KBPF 65 mg/kg BW (Body Weight); D = CFED + KBPF 130 mg/kg BW, and then sacrificed after 6 weeks of intervention. Seventy-nine secondary metabolite compounds were successfully identified in KBPF using LC-HRMS. In vitro studies showed the potential activity of KBPF in inhibiting not only ABTS, but also lipid (lipase) and carhodyrate (α-amylase, α-glucosidase) hydrolyzing enzymes to levels similar to acarbose control at 50 – 250 μg/mL. In the in vivo study, the administration of KBPF (130 mg/kg BW) significantly alleviated metabolic disorders caused by high-fat diet. Specifically, lipid profile (HDL, LDL, TC, TG), blood glucose, markers of oxidative stress (SOD liver), metabolic enzymes (lipase, amylase), and markers of inflammation (PGC-1α, TNF-α, and IL-10) were in most cases restored to normal values. Additionally, the gut microbiota community analysis showed that KBPF has a positive effect (p=0.01) on both the Bacteroidetes phylum and the Firmicutes phylum. The new KBPF drink is a promising therapeutic functional food for preventing metabolic diseases. • Clitoria ternatea or Butterfly pea flower processed or innovated into a functional probiotic drink, namely KBPF. • A total of 79 Secondary metabolite compounds of KBPF were successfully identified. • In vitro studies showed the potential activity of KBPF in inhibiting ABTS, lipase, α-glucosidase, and α-amylase. • Administering a dose of 130 mg/kg BW KBPF was significantly promising in the alleviation of biomarker metabolic disorders with immunomodulatory effects. • By modulating the diversity of the gut microbiome, KBPF can be a promising nutraceutical in preventing metabolic syndrome with inflammatory diseases.