Inhibition of phenolics on the in vitro digestion of noodles from the view of phenolics release

文献类型： 外文期刊

第一作者： Wang, Ruibin

作者： Wang, Ruibin;Wu, Gang;Hui, Xiaodan;Brennan, Margaret A.;Brennan, Charles S.;Wang, Ruibin;Li, Ming;Guo, Boli;Wang, Ruibin;Wu, Gang;Hui, Xiaodan;Tu, Juncai;Brennan, Charles S.;Tu, Juncai;Brennan, Charles S.

作者机构：

关键词： Enzyme inhibition; in vitro digestion; molecular docking; phenolic release; starch

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.612； 五年影响因子：3.575 ）

ISSN： 0950-5423

年卷期： 2022 年 57 卷 2 期

页码：

收录情况： SCI

摘要： The inhibition mechanism of buckwheat phenolics on in vitro starch digestion was investigated using extruded noodles with buckwheat starch and phenolic extract (0.50%-2.00%). The cooking quality and reducing sugar released during in vitro digestion were studied, and the extractable phenolic content along digestion was also monitored to reveal a dose-effect relationship between reducing sugar released and the release of phenolics. Noodles containing increased phenolics released less reducing sugar (230-188 mg g(-1)) during digestion. Cooking and digestion made phenolics more extractable, and most of the phenolics were released at the end of the gastric phase (85.6%-94.8%) compared with during the small intestinal digestion. The IC50 of buckwheat phenolic extract (0.102 mg mL(-1)) was four times that of acarbose (0.032 mg mL(-1)). The inhibitory mechanism was further analysed using molecular docking, in which the activity of alpha-amylase was inhibited by phenolics that bind with active sites of alpha-amylase through hydrogen bonds and hydrophobic interaction. Phenolics interacting with starch and the released phenolics can both explain the reduction in starch digestion.

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