1. Enzyme inhibitory activities of phenolic compounds in pecan and the effect on starch digestion.
- Author
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Feng, Jiannan and Kong, Fanbin
- Subjects
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PECAN , *PHENOLS , *TYPE 2 diabetes , *ALPHA-glucosidases , *DIGESTION , *ENZYME kinetics , *AMYLASES - Abstract
Pecan has been widely recognized for its high phenolic content and related health benefits. Previous studies indicated that pecan consumption might be beneficial in treating type 2 diabetes mellitus (T2DM). The objective of this study was to investigate the enzyme inhibitory activities of pecan phenolic compounds (PPC) and the effect in starch hydrolysis by in vitro simulation digestion. PPC was extracted with a solvent mixture from pecan powder and freeze-dried. PPC was tested for the inhibitory effects on α-amylase and α-glucosidase via enzyme kinetics study. Static in vitro digestion trials were conducted to evaluate the effect of intake of PPC and pecan powder on starch digestion. PPC displayed a potent inhibition effect against α-amylase and α-glucosidase with IC 50 of 77.9 μg/mL and 9.02 μg/mL, respectively. Both PPC and pecan powder inhibited starch hydrolysis during in vitro digestion. However, the level of inhibition was lower than that from the catalytic kinetics study, and PPC exhibited a higher inhibition effect than pecan powder. The results confirmed the potential of PPC as a novel enzyme inhibitor for T2DM management. The information is helpful to promote the intake of pecan nuts for health-enhancing effects. • Pecan phenolic compounds (PPC) exhibited a potent inhibitory effect against α-amylase and α-glucosidase. • PPC significantly reduced starch digestion in an in vitro model. • Pecan powder exerted a limited inhibitory effect on starch digestion. • PPC could be used as a potential enzyme inhibitor to regulate blood glucose levels [ABSTRACT FROM AUTHOR]
- Published
- 2022
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