Inhibitory effect of quinoa and fenugreek extracts on pancreatic lipase and α-amylase under in vitro traditional conditions or intestinal simulated conditions.

Abstract:

:Ethanol extracts (EE) from fenugreek and quinoa seeds with different total content of inhibitory compounds (TIC, total saponin plus phenolic) were prepared with and without concentration of TIC (CEE -concentrated EE-, and EE, respectively). Their inhibitory activity on pancreatic lipase and α-amylase was assessed by traditional in vitro methods (with or without orbital shaking), and by simulating intestinal digestion. CEE contained higher contents of TIC than EE, being fenugreek superior to quinoa (p < 0.001). The extracts inhibited enzymes in a dose-dependent manner, CEE extracts being stronger (fenugreek for lipase -p = 0.009-, and quinoa for α-amylase -p < 0.001-). Shaking did not impact the activity. Intestinal conditions worsened the inhibition of lipase, but slightly catalyzed the α-amylase. Longer times of reaction worsened activities. The importance of assessing the inhibitory activity of extracts under simulated intestinal conditions is concluded, being fenugreek more interesting than quinoa, especially against pancreatic lipase.

journal_name

Food Chem

journal_title

Food chemistry

authors

Herrera T,Navarro Del Hierro J,Fornari T,Reglero G,Martin D

doi

10.1016/j.foodchem.2018.07.145

subject

Has Abstract

pub_date

2019-01-01 00:00:00

pages

509-517

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(18)31291-3

journal_volume

270

pub_type

杂志文章
  • Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3β-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products.

    abstract::The major boar taint compounds androstenone and skatole as well as the minor compounds indole, 3α-androstenol and 3β-androstenol were determined in back fat samples of 23 male wild boars by applying a recently published SIDA-HS-SPME-GC/MS method. The boar pheromones androstenone, 3α-androstenol and 3β-androstenol were...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.06.105

    authors: Fischer J,Wüst M

    更新日期:2012-12-15 00:00:00

  • Rapid profiling and identification of anthocyanins in fruits with Hadamard transform ion mobility mass spectrometry.

    abstract::The use of Hadamard transform ion mobility mass spectrometry (HT-IMMS) in the profiling of anthocyanins from different fruits is presented. Samples extracted with acidic methanol and purified with solid phase extraction were analyzed with direct IMMS infusion. The separation of various anthocyanins was achieved within...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.034

    authors: Liu W,Zhang X,Siems WF,Hill HH Jr,Yin D

    更新日期:2015-06-15 00:00:00

  • Trilobatin attenuates the LPS-mediated inflammatory response by suppressing the NF-κB signaling pathway.

    abstract::We investigated the anti-inflammatory effect of trilobatin, the flavonoid isolated from the leaves of Lithocarpus polystachyus Rehd, as well as the underlying molecular mechanisms. Treatment with trilobatin (0.005-5 μM) dose-dependently inhibited the lipopolysaccharide (LPS)-induced mRNA expression and secretion of pr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.06.022

    authors: Fan X,Zhang Y,Dong H,Wang B,Ji H,Liu X

    更新日期:2015-01-01 00:00:00

  • Citrus fruits freshness assessment using Raman spectroscopy.

    abstract::The freshness of citrus fruits commonly available in the market was non-destructively assessed by Raman spectroscopy. Intact clementine, mandarin and tangerine species were characterised concerning their carotenoids skin Raman signalling in a time course from the moment they were acquired as fresh stock, supplying the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.09.105

    authors: Nekvapil F,Brezestean I,Barchewitz D,Glamuzina B,Chiş V,Cintă Pinzaru S

    更新日期:2018-03-01 00:00:00

  • Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: effects of drying and oral preparation methods.

    abstract::The antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. Aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.05.038

    authors: Pinela J,Barros L,Dueñas M,Carvalho AM,Santos-Buelga C,Ferreira IC

    更新日期:2012-12-01 00:00:00

  • Efficiency of ESI and APCI ionization sources in LC-MS/MS systems for analysis of 22 pesticide residues in food matrix.

    abstract::The intensive use of pesticides has led to the need to optimize analytical methodologies for the control of residues in food. The present study aims to compare the efficiency of different ion sources (Eletrospray Ionization-ESI and Atmospheric Pressure Chemical Ionization - APCI) in LC-MS/MS systems, when analysing 22...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.06.001

    authors: De O Silva R,De Menezes MGG,De Castro RC,De A Nobre C,Milhome MAL,Do Nascimento RF

    更新日期:2019-11-01 00:00:00

  • Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI(+)-MS.

    abstract::Rose hip fruit, which contains high concentration of carotenoids is commonly used for different food products in Europe and it is considered to have medical properties. In this study, a simple, rapid and efficient HPLC-DAD-APCI(+)-MS method was developed and applied to identify and quantify the carotenoids in rose hip...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.002

    authors: Zhong L,Gustavsson KE,Oredsson S,Głąb B,Yilmaz JL,Olsson ME

    更新日期:2016-11-01 00:00:00

  • Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution.

    abstract::This study aimed to develop an alternative method named state diagram to identify boundary formation pH for complex coacervates between pea protein isolate (PPI) and sugar beet pectin (SBP) at concentrated solutions (~2.0 wt%). The effects of pH (7-2) and PPI-SBP mixing ratios (1:1-20:1) on coacervates formation were ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125536

    authors: Lan Y,Ohm JB,Chen B,Rao J

    更新日期:2020-03-01 00:00:00

  • Covalent immobilization of peanut β-amylase for producing industrial nano-biocatalysts: A comparative study of kinetics, stability and reusability of the immobilized enzyme.

    abstract::Stability of enzymes is an important parameter for their industrial applicability. Here, we report successful immobilization of β-amylase (bamyl) from peanut (Arachis hypogaea) onto Graphene oxide-carbon nanotube composite (GO-CNT), Graphene oxide nanosheets (GO) and Iron oxide nanoparticles (Fe3O4). The Box-Behnken D...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.092

    authors: Das R,Talat M,Srivastava ON,Kayastha AM

    更新日期:2018-04-15 00:00:00

  • An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria.

    abstract::In this study, an electrochemical system was established to detect the branched-chain amino acid aminotransferase (BCAT) activity in lactic acid bacteria (LAB). A nanocomposite of chitosan (CS) with multi-walled carbon nanotubes (MWCNTs) was synthesized, and the composite solution were uniformly spread over the glassy...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125035

    authors: Liu R,Wang Y,Du N,Jiang D,Ge Q,Wu M,Yu H,Xu B

    更新日期:2019-11-01 00:00:00

  • Apple variety and maturity profiling of base ciders using UV spectroscopy.

    abstract::Varietal base ciders were produced from three varieties of dessert apples ('Pink Lady®', 'Royal Gala' and 'Red Delicious') at pre-commercial, commercial and post-commercial harvest timings. Rapid analytical methods were used to categorise the base ciders, and data analysed using principal component analysis (PCA). The...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.02.012

    authors: Girschik L,Jones JE,Kerslake FL,Robertson M,Dambergs RG,Swarts ND

    更新日期:2017-08-01 00:00:00

  • Inhibitory activity of Filipendula ulmaria constituents on recombinant human histidine decarboxylase.

    abstract::Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.10.074

    authors: Nitta Y,Kikuzaki H,Azuma T,Ye Y,Sakaue M,Higuchi Y,Komori H,Ueno H

    更新日期:2013-06-01 00:00:00

  • Chitosan-tripolyphosphate submicron particles as the carrier of entrapped rutin.

    abstract::Chitosan (CH)-tripolyphosphate (TPP) submicron particles were formed as carriers of entrapped rutin, and the release properties characterized using simulated gastric juices and fluids of the small intestine. Particle size, charge and entrapment efficiencies were investigated as a function of the CH:TPP molar ratio (2....

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.070

    authors: Konecsni K,Low NH,Nickerson MT

    更新日期:2012-10-15 00:00:00

  • Development and validation of a multipurpose and multicomponent method for the simultaneous determination of six synthetic dyes in different foodstuffs by HPLC-UV-DAD.

    abstract::A simple and low-cost multipurpose analytical method using HPLC-UV-DAD was developed and validated, following international guidelines, for the determination of six synthetic food dyes: Tartrazine, Sunset Yellow, Amaranth, Allura Red, Indigotine, and Brilliant Blue. The method required a simple sample preparation step...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126811

    authors: Maria de Souza Santos Cheibub A,Silva Bahiense de Lyra E,Jardim Alves B,Andrade Donagemma R,Duarte Pereira Netto A

    更新日期:2020-04-15 00:00:00

  • Determination of cyclopiazonic acid in white mould cheese by liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) using a novel internal standard.

    abstract::For the determination of cyclopiazonic acid (CPA) in food and feed samples a simple and accurate LC-MS/MS method, which does not require extensive sample clean-up steps, was developed and validated. A fully carbon-13-labelled internal standard was used to compensate for matrix effects. Briefly, the samples were extrac...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.063

    authors: Ansari P,Häubl G

    更新日期:2016-11-15 00:00:00

  • Antemortem stress regulates protein acetylation and glycolysis in postmortem muscle.

    abstract::Although exhaustive research has established that preslaughter stress is a major factor contributing to pale, soft, exudative (PSE) meat, questions remain regarding the biochemistry of postmortem glycolysis. In this study, the influence of preslaughter stress on protein acetylation in relationship to glycolysis was st...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.01.085

    authors: Li Z,Li X,Wang Z,Shen QW,Zhang D

    更新日期:2016-07-01 00:00:00

  • Effects of pan cooking on micropollutants in meat.

    abstract::This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.049

    authors: Planche C,Ratel J,Blinet P,Mercier F,Angénieux M,Chafey C,Zinck J,Marchond N,Chevolleau S,Marchand P,Dervilly-Pinel G,Guérin T,Debrauwer L,Engel E

    更新日期:2017-10-01 00:00:00

  • Antioxidant capacity, total phenolics, glucosinolates and colour parameters of rapeseed cultivars.

    abstract::The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190-6326μmol Trolox/100g) and DPPH (3194-6346μmol Trolox/100g) values for methanolic extracts of rapeseed cultivars did not differ s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.040

    authors: Szydłowska-Czerniak A,Bartkowiak-Broda I,Karlović I,Karlovits G,Szłyk E

    更新日期:2011-07-15 00:00:00

  • Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine.

    abstract::Light lees that spent more than one year in barrels were used for ultrasound-assisted yeast lysis (22W/L, 18°C) in a model wine. For comparison, a classical yeast autolysis at mild temperature (25°C) was performed. The effect of ultrasound on lees was evaluated by analysing the release of proteins and polysaccharides ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.03.081

    authors: García Martín JF,Guillemet L,Feng C,Sun DW

    更新日期:2013-11-15 00:00:00

  • Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.

    abstract::The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.10.136

    authors: Andrés V,Tenorio MD,Villanueva MJ

    更新日期:2015-04-15 00:00:00

  • γ-Oryzanol and tocopherol contents in residues of rice bran oil refining.

    abstract::Rice bran oil (RBO) contains significant amounts of the natural antioxidants γ-oryzanol and tocopherols, which are lost to a large degree during oil refining. This results in a number of industrial residues with high contents of these phytochemicals. With the aim of supporting the development of profitable industrial ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.059

    authors: Pestana-Bauer VR,Zambiazi RC,Mendonça CR,Beneito-Cambra M,Ramis-Ramos G

    更新日期:2012-10-01 00:00:00

  • Let food be thy medicine and medicine be thy food: A bibliometric analysis of the most cited papers focusing on nutraceuticals and functional foods.

    abstract::The current study aimed to identify and analyze the 100 most cited papers on the topic of nutraceuticals and functional foods. Scopus database was searched to extract bibliometric data. Two-thirds of the 100 most cited papers were reviews. Papers were mostly published in food science and nutrition journals, and one-th...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.06.139

    authors: Yeung AWK,Mocan A,Atanasov AG

    更新日期:2018-12-15 00:00:00

  • Study of quinones reactions with wine nucleophiles by cyclic voltammetry.

    abstract::Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging ph...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.020

    authors: Oliveira CM,Barros AS,Ferreira AC,Silva AM

    更新日期:2016-11-15 00:00:00

  • Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes.

    abstract::Flakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, mil...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125452

    authors: Kiewlicz J,Rybicka I

    更新日期:2020-02-01 00:00:00

  • A novel sensor for the detection of acetamiprid in vegetables based on its photocatalytic degradation compound.

    abstract::An electrochemical method for the indirect determination of acetamiprid was studied, using titanium dioxide photocatalysts coupled with a carbon paste electrode. The cyclic voltammetric results indicated that the photocatalytic degradation compound of acetamiprid had electroactivity in neutral solutions. The amount of...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.08.118

    authors: Jin D,Xu Q,Yu L,Mao A,Hu X

    更新日期:2016-03-01 00:00:00

  • Ultra-high-performance liquid chromatography coupled to quadrupole orbitrap high-resolution mass spectrometry for multi-residue screening of pesticides, (veterinary) drugs and mycotoxins in edible insects.

    abstract::A generic extraction and UHPLC-Q-Orbitrap™-HRMS method was developed for four insect species (mealworm, grasshopper, house cricket and black soldier fly) analyzing a large spectrum of organic chemical contaminants, including pesticides (n = 25), (veterinary) drugs (n = 29), and mycotoxins (n = 23). To prove the method...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.04.082

    authors: De Paepe E,Wauters J,Van Der Borght M,Claes J,Huysman S,Croubels S,Vanhaecke L

    更新日期:2019-09-30 00:00:00

  • Variability of antioxidant and antibacterial effects of essential oils and acetonic extracts of two edible halophytes: Crithmum maritimum L. and Inula crithmoїdes L.

    abstract::This work aimed to assess the richness of the food halophytes Crithmum maritimum and Inula crithmoїdes on phenolics and essential oils (EOs) and to evaluate the antioxidant and antibacterial potential of these metabolites. Results displayed that extract of I. crithmoїdes possesses considerable contents of phenolic com...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.09.034

    authors: Jallali I,Zaouali Y,Missaoui I,Smeoui A,Abdelly C,Ksouri R

    更新日期:2014-02-15 00:00:00

  • Sunlight exclusion from Muscat grape alters volatile profiles during berry development.

    abstract::The effects of sunlight exclusion on the volatile profiles of grapes during different stages of berry development were investigated by placing clusters of grapes in special boxes. Terpenes and aldehydes were the main volatile compounds in the ripe 'Jingxiangyu' berries. Sunlight exclusion was found to change volatile ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.012

    authors: Zhang H,Fan P,Liu C,Wu B,Li S,Liang Z

    更新日期:2014-12-01 00:00:00

  • In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties.

    abstract::This paper investigates the phenolic composition of 17 monocultivar commercial cold-pressed grape seed oils. Chromatographic profiles showed the presence of more than 28 molecules, 11 of which were successfully identified by HPLC-DAD-MS-TOF and HPLC-FLD analysis. Pinoresinol, ethyl caffeate and ethyl gallate were dete...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.140

    authors: Cecchi L,Innocenti M,Urciuoli S,Arlorio M,Paoli P,Mulinacci N

    更新日期:2019-01-15 00:00:00

  • Jackfruit (Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a-glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS.

    abstract::Jackfruit (Artocarpus heterophyllus Lam.) peel is an underutilized by-product in both, the production and processing of jackfruit. This research compared the antioxidant and hypoglycemic potential of jackfruit peel with jackfruit pulp, flake and seed for the first time. The phytochemical profile of peel extract was ch...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.05.003

    authors: Zhang L,Tu ZC,Xie X,Wang H,Wang H,Wang ZX,Sha XM,Lu Y

    更新日期:2017-11-01 00:00:00