Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food
Solanum nigrum (SN) is an underutilised food crop, rich in polyphenols, antioxidants and other functional bioactive components. In this study, the formulated functional soup mix of SN leaves evaluated the α-amylase inhibition activity and also studied the amylase inhibition during in vitro-digestion...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001871 |
| _version_ | 1811178614737076224 |
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| author | Jagan Karthik Sugumar Proshanta Guha |
| author_facet | Jagan Karthik Sugumar Proshanta Guha |
| author_sort | Jagan Karthik Sugumar |
| collection | DOAJ |
| description | Solanum nigrum (SN) is an underutilised food crop, rich in polyphenols, antioxidants and other functional bioactive components. In this study, the formulated functional soup mix of SN leaves evaluated the α-amylase inhibition activity and also studied the amylase inhibition during in vitro-digestion process of the soup and in simulated assimilation. The soup mix was also studied and compared with standard cornstarch for in vitro starch digestion kinetics for 3 h at 15 min intervals and the respective hydrolysis index and predictive glycemic index were also determined to identify whether the soup was diabetic-friendly for consumption. It was found that the α-amylase inhibition rate of SN leaf (100 mg/mL) was 84.46% and the soup mix (100 mg/mL) was 97.95% and their respective IC50 were, 21.65 and 7.68 mg/mL respectively. On in vitro digestion, it was found that the amylase inhibition increased in the supernatant of later stages of digestion and residual digestate had very less levels at the end of the intestinal phase. On the in vitro starch digestion kinetics, it was observed that the soup mix was having around 39.72% starch hydrolysis rate, 52.29 hydrolysis index and 53.27 glycemic index, making it a low glycemic food with a low glycemic response, thus diabetic-friendly. |
| first_indexed | 2024-04-11T06:22:36Z |
| format | Article |
| id | doaj.art-18d23099850c4142a9da80c4092f9b95 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T06:22:36Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-18d23099850c4142a9da80c4092f9b952022-12-22T04:40:31ZengElsevierApplied Food Research2772-50222022-12-0122100232Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional foodJagan Karthik Sugumar0Proshanta Guha1Corresponding author.; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, IndiaAgricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, IndiaSolanum nigrum (SN) is an underutilised food crop, rich in polyphenols, antioxidants and other functional bioactive components. In this study, the formulated functional soup mix of SN leaves evaluated the α-amylase inhibition activity and also studied the amylase inhibition during in vitro-digestion process of the soup and in simulated assimilation. The soup mix was also studied and compared with standard cornstarch for in vitro starch digestion kinetics for 3 h at 15 min intervals and the respective hydrolysis index and predictive glycemic index were also determined to identify whether the soup was diabetic-friendly for consumption. It was found that the α-amylase inhibition rate of SN leaf (100 mg/mL) was 84.46% and the soup mix (100 mg/mL) was 97.95% and their respective IC50 were, 21.65 and 7.68 mg/mL respectively. On in vitro digestion, it was found that the amylase inhibition increased in the supernatant of later stages of digestion and residual digestate had very less levels at the end of the intestinal phase. On the in vitro starch digestion kinetics, it was observed that the soup mix was having around 39.72% starch hydrolysis rate, 52.29 hydrolysis index and 53.27 glycemic index, making it a low glycemic food with a low glycemic response, thus diabetic-friendly.http://www.sciencedirect.com/science/article/pii/S2772502222001871Amylase inhibitionStarch digestionGlycaemic indexSolanum nigrumFunctional soup |
| spellingShingle | Jagan Karthik Sugumar Proshanta Guha Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food Applied Food Research Amylase inhibition Starch digestion Glycaemic index Solanum nigrum Functional soup |
| title | Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food |
| title_full | Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food |
| title_fullStr | Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food |
| title_full_unstemmed | Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food |
| title_short | Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food |
| title_sort | modelling of in vitro starch digestion kinetics and α amylase inhibition of novel soup mix as a functional food |
| topic | Amylase inhibition Starch digestion Glycaemic index Solanum nigrum Functional soup |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001871 |
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