Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling
Summary Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation‐related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of...
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| Veröffentlicht in: | International journal of food science & technology 2021-12, Vol.56 (12), p.6601-6610 |
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| creator | Chen, Jing‐Yu Sridhar, Kandi Tsai, Pi‐Jen |
| description | Summary
Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation‐related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti‐glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti‐glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04–72.77%), methylglyoxal (80.01–90.70%), α‐amylase (86.37–93.50%) and α‐glucosidase (35.50–38.16%). Bioactive compounds were significantly contributed to the anti‐glycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation‐associated diabetes, health risks and to increase food productivity.
Enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling are potential sources in the prevention of glycation‐associated diabetes. |
| doi_str_mv | 10.1111/ijfs.15322 |
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Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation‐related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti‐glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti‐glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04–72.77%), methylglyoxal (80.01–90.70%), α‐amylase (86.37–93.50%) and α‐glucosidase (35.50–38.16%). Bioactive compounds were significantly contributed to the anti‐glycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation‐associated diabetes, health risks and to increase food productivity.
Enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling are potential sources in the prevention of glycation‐associated diabetes.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15322</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Advanced glycosylation end products ; Age ; Anti‐glycation ; Bioactive compounds ; Carbonyl compounds ; Carbonyl groups ; Carbonyls ; Chenopodium formosanum ; Diabetes ; Diabetes mellitus ; Djulis ; Enzymes ; food productivity ; Glucosidase ; Glycosylation ; Health risks ; Leaves ; Phenolic compounds ; Phenols ; Pyruvaldehyde ; Seedlings ; Starch ; starch hydrolysing enzymes inhibition ; Sugar</subject><ispartof>International journal of food science & technology, 2021-12, Vol.56 (12), p.6601-6610</ispartof><rights>2021 Institute of Food Science and Technology (IFSTTF)</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3012-bc86fcc7c5089f9ab79dcb7ead273313736c1593f2f1e56855cd5fe60ef112693</citedby><cites>FETCH-LOGICAL-c3012-bc86fcc7c5089f9ab79dcb7ead273313736c1593f2f1e56855cd5fe60ef112693</cites><orcidid>0000-0003-0889-1090 ; 0000-0002-6174-0024</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15322$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15322$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Chen, Jing‐Yu</creatorcontrib><creatorcontrib>Sridhar, Kandi</creatorcontrib><creatorcontrib>Tsai, Pi‐Jen</creatorcontrib><title>Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling</title><title>International journal of food science & technology</title><description>Summary
Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation‐related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti‐glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti‐glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04–72.77%), methylglyoxal (80.01–90.70%), α‐amylase (86.37–93.50%) and α‐glucosidase (35.50–38.16%). Bioactive compounds were significantly contributed to the anti‐glycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation‐associated diabetes, health risks and to increase food productivity.
Enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling are potential sources in the prevention of glycation‐associated diabetes.</description><subject>Advanced glycosylation end products</subject><subject>Age</subject><subject>Anti‐glycation</subject><subject>Bioactive compounds</subject><subject>Carbonyl compounds</subject><subject>Carbonyl groups</subject><subject>Carbonyls</subject><subject>Chenopodium formosanum</subject><subject>Diabetes</subject><subject>Diabetes mellitus</subject><subject>Djulis</subject><subject>Enzymes</subject><subject>food productivity</subject><subject>Glucosidase</subject><subject>Glycosylation</subject><subject>Health risks</subject><subject>Leaves</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Pyruvaldehyde</subject><subject>Seedlings</subject><subject>Starch</subject><subject>starch hydrolysing enzymes inhibition</subject><subject>Sugar</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kL1OwzAUhS0EEqWw8ASWWACR4p86acaqolBAYgDmyPFP48q1i90IpROPwMjz8SSkDazc5d4rfecc6QBwitEAt3NtFjoOMKOE7IEepilLSErwPuihnKGEDQk9BEcxLhBChGbDHvgau7X5_vic20bwtfEOciehcZUpze71GsY1D6KCVSODt83GuDlUbtMsVYRl052tVHBrmz8oKgnlorYmwvNJpZxfeWnqJdQ-LH3krj0fvJGbwQWsamuvoFVc76KjUtK2EcfgQHMb1cnv7oPX6c3L5C55fLqdTcaPiaAIk6QUo1QLkQmGRrnOeZnlUpSZ4pJklGKa0VRgllNNNFYsHTEmJNMqRUpjTNKc9sFZ57sK_q1WcV0sfB1cG1mQFI8IQcPWqQ8uO0oEH2NQulgFs-ShKTAqts0X2-aLXfMtjDv43VjV_EMWs_vpc6f5AZdbiqQ</recordid><startdate>202112</startdate><enddate>202112</enddate><creator>Chen, Jing‐Yu</creator><creator>Sridhar, Kandi</creator><creator>Tsai, Pi‐Jen</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-0889-1090</orcidid><orcidid>https://orcid.org/0000-0002-6174-0024</orcidid></search><sort><creationdate>202112</creationdate><title>Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling</title><author>Chen, Jing‐Yu ; Sridhar, Kandi ; Tsai, Pi‐Jen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3012-bc86fcc7c5089f9ab79dcb7ead273313736c1593f2f1e56855cd5fe60ef112693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Advanced glycosylation end products</topic><topic>Age</topic><topic>Anti‐glycation</topic><topic>Bioactive compounds</topic><topic>Carbonyl compounds</topic><topic>Carbonyl groups</topic><topic>Carbonyls</topic><topic>Chenopodium formosanum</topic><topic>Diabetes</topic><topic>Diabetes mellitus</topic><topic>Djulis</topic><topic>Enzymes</topic><topic>food productivity</topic><topic>Glucosidase</topic><topic>Glycosylation</topic><topic>Health risks</topic><topic>Leaves</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Pyruvaldehyde</topic><topic>Seedlings</topic><topic>Starch</topic><topic>starch hydrolysing enzymes inhibition</topic><topic>Sugar</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Jing‐Yu</creatorcontrib><creatorcontrib>Sridhar, Kandi</creatorcontrib><creatorcontrib>Tsai, Pi‐Jen</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Jing‐Yu</au><au>Sridhar, Kandi</au><au>Tsai, Pi‐Jen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-12</date><risdate>2021</risdate><volume>56</volume><issue>12</issue><spage>6601</spage><epage>6610</epage><pages>6601-6610</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation‐related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti‐glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti‐glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04–72.77%), methylglyoxal (80.01–90.70%), α‐amylase (86.37–93.50%) and α‐glucosidase (35.50–38.16%). Bioactive compounds were significantly contributed to the anti‐glycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation‐associated diabetes, health risks and to increase food productivity.
Enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling are potential sources in the prevention of glycation‐associated diabetes.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15322</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-0889-1090</orcidid><orcidid>https://orcid.org/0000-0002-6174-0024</orcidid></addata></record> |
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| subjects | Advanced glycosylation end products Age Anti‐glycation Bioactive compounds Carbonyl compounds Carbonyl groups Carbonyls Chenopodium formosanum Diabetes Diabetes mellitus Djulis Enzymes food productivity Glucosidase Glycosylation Health risks Leaves Phenolic compounds Phenols Pyruvaldehyde Seedlings Starch starch hydrolysing enzymes inhibition Sugar |
| title | Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling |
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