从诺丽、菠萝和芒果混合物中提取的具有凝乳和凝乳抗糖尿病活性的水果提取物。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Jaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, Srikumar Chakravarthi, Halijah Ibrahim
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引用次数: 0

摘要

研究背景:桑葚(Morinda citrifolia L., noni);沙捞越(凤梨)与芒果。苹果(芒果)代表能使牛奶凝固并形成凝乳的水果。植物来源的凝乳剂含有抗糖尿病的植物化学物质,可以丰富凝乳。因此,本工作评估了水果在凝固牛奶中的双重益处和所获得的凝乳中的抗糖尿病活性。实验方法:将三种水果混合成超混凝剂(将三种水果的提取物按1:1:1的比例混合成奶混凝剂),并测定奶混凝时间。采用超混凝剂对乳进行凝固,并对强化凝乳的α-葡萄糖苷酶和α-淀粉酶活性进行了抑制试验。然后将强化凝乳饲喂链脲霉素诱导的糖尿病大鼠,与未处理的糖尿病大鼠和正常大鼠比较其血糖水平、天冬氨酸转氨酶、丙氨酸转氨酶等生化指标及肝肾组织病理学变化。结果与结论:在50 mg/mL浓度下,超混凝剂的乳凝时间为(28±3)s。强化凝乳抑制α-葡萄糖苷酶和α-淀粉酶活性,IC50值分别为(4.04±0.03)和(3.42±0.02)mg/mL。链脲佐菌素诱导的糖尿病大鼠,在第20天每天喂食超凝剂形成的凝乳,其平均质量为(201±10)g,糖尿病对照组为(149±16)g。空腹后,超凝剂处理大鼠的血糖浓度为(15±1)mmol/L,糖尿病对照组为(26±2)mmol/L。大鼠血液检查显示,天冬氨酸转氨酶、丙氨酸转氨酶、γ-谷氨酰转移酶和碱性磷酸酶(肝功能检查)分别为(214±78)、(91±13)、3和(510±138)U/L,总蛋白和肾功能检查显示白蛋白、球蛋白、尿素和肌酐分别为(37±2)g/L、(30±2)g/L、(11±1)mmol/L和(42±3)µmol/L。这些浓度与正常大鼠在第20天的浓度相似。此外,对大鼠的肝脏和肾脏进行的组织病理学研究未发现明显的损伤。新颖性和科学贡献:这种从水果混合物中提取的超凝剂能够快速凝固牛奶,其凝乳中添加了安全的抗糖尿病药物。这种超凝剂在生产预防糖尿病的功能性乳制品或作为糖尿病患者控制血糖的补充剂方面具有潜在的用途。这些产品能够取代从动物酶中提取的乳制品,并为消费者提供额外的功能性乳制品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities.

Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities.

Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities.

Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities.

Research background: Morinda citrifolia L. (noni), Ananas comosus L. cv. Sarawak (pineapple) and Mangifera indica L. cv. Apple (mango) represent fruits capable of coagulating milk and forming a curd. Plant-derived milk coagulants have antidiabetic phytochemicals that enrich the curd. Hence this work evaluates the dual benefits of the fruits in coagulating milk and the antidiabetic activities found in the obtained curd.

Experimental approach: The three fruits were mixed to form a supercoagulant (a milk coagulant mixture of the extracts at a ratio of 1:1:1), and the milk coagulation time was measured. The milk was coagulated by the supercoagulant, and thus fortified curd was tested for its ability to inhibit α-glucosidase and α-amylase activities. Then, the fortified curd was fed daily to streptozotocin-induced diabetic rats and their biochemical markers such as blood glucose level, aspartate aminotransferase, alanine transaminase, etc. as well as histopathology of their liver and kidney tissues were compared with the untreated diabetic rats and normal rats.

Results and conclusion: The supercoagulant had a milk coagulation time of (28±3) s at a 50 mg/mL concentration. Its fortified curd inhibited α-glucosidase and α-amylase activities, with IC50 values of (4.04±0.03) and (3.42±0.02) mg/mL, respectively. The average mass of the streptozotocin-induced diabetic rats fed daily with curd formed by the supercoagulant was (201±10) g on day 20 compared to diabetic control rats with (149±16) g. The blood glucose concentration for rats treated with the supercoagulant after fasting was (15±1) mmol/L compared to the diabetic control rats ((26±2) mmol/L). Blood tests on the treated rats showed aspartate aminotransferase, alanine transaminase, γ-glutamyl transferase and alkaline phosphatase (liver function tests) amounts of (214±78), (91±13), 3 and (510±138) U/L, respectively, while the total protein and renal function tests showed the concentrations of albumin, globulin, urea and creatinine of (37±2) g/L, (30±2) g/L, (11±1) mmol/L and (42±3) µmol/L, respectively. These concentrations were found to be similar to those of the normal rats on day 20. Furthermore, a histopathological study performed on the liver and kidney of the rats found no apparent damage.

Novelty and scientific contribution: This supercoagulant derived from a mixture of fruits is able to coagulate milk rapidly, and its curd is fortified with safe antidiabetic agents. The supercoagulant is potentially useful in producing functional dairy food to prevent diabetes or as a supplement for diabetics to control their blood sugar. Such products are capable of replacing dairy products derived from animal enzymes and provide consumers with additional functional dairy products.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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