In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt

文献类型： 外文期刊

第一作者： Obaroakpo, Joy Ujiroghene

作者： Obaroakpo, Joy Ujiroghene;Zhang, Shuwen;Lu, Jing;Liu, Liu;Pang, Xiaoyang;Lv, Jiaping;Obaroakpo, Joy Ujiroghene;Liu, Lu;Pang, Xiaoyang

作者机构：

关键词： Germination; Quinoa yoghurt; Upregulated; Polyphenols; Polysaccharides; Conjugates; NCI-H716 cells; Gene expression

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 324 卷

页码：

收录情况： SCI

摘要： Glucagon-like peptide-1 (GLP-1) is an important signal in the peripheral and neural systems, which contributes to the maintenance of glucose and energy homeostasis. In this study, H-1 NMR validated polyphenols and polysaccharides extracted from sprouted quinoa yoghurt were used as isolates and conjugates to upregulate the stimulation of GLP-1 release in NCI-H716 cells. In addition, we explored their effect on proglucagon and prohormone convertase 3 mRNA expressions, HNF-3. and CCK-2R gene protein expression, as well as cytosolic calcium release. Variations in concentration showed a dose-dependent GLP-1 stimulation, and were significantly optimized by germination. Proglucagon mRNA expression in NCI-H716 cells was upregulated, and was relatively highest with QYPSP1 treatments in a 2.68 fold. The results suggested that the conjugates had greater potential to stimulate GLP-1 release than their isolates. Sprouted quinoa yoghurt could therefore be a potential functional food useful to regulate glucose and energy homeostasis.

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