Characterization of Dietary Fiber Extracts from Corn (<i>Zea mays</i> L.) and Cooked Common Bean (<i>Phaseolus vulgaris</i> L.) Flours and Evaluation of Their Inhibitory Potential against Enzymes Associated with Glucose and Lipids Metabolism In Vitro

Characterization of Dietary Fiber Extracts from Corn (<i>Zea mays</i> L.) and Cooked Common Bean (<i>Phaseolus vulgaris</i> L.) Flours and Evaluation of Their Inhibitory Potential against Enzymes Associated with Glucose and Lipids Metabolism In Vitro

This research aimed to characterize dietary fiber (DF)-aqueous extracts from corn (commercial and Northwestern White Population) and common bean (cv. Bayo Madero) flour blends, evaluating their inhibitory effect on enzymes involved in glucose/lipid metabolism in vitro. Insoluble fiber showed the hig...

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Bibliographic Details
Main Authors: Amanda B. Serna-Perez, Guadalupe Loarca-Piña, Ivan Luzardo-Ocampo
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biology and Life Sciences Forum
Subjects:
corn (<i>Zea mays</i> L.)
common bean (<i>Phaseolus vulgaris</i> L.)
α-amylase
α-glucosidase
antioxidant capacity
dietary fiber
Online Access:https://www.mdpi.com/2673-9976/6/1/86

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