Abstract
Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian α-amylase in vitro suppressed blood glucose level elevation after starch loading in vivo, but it had no effect after glucose loading. In contrast to the non-competitive inhibition of wheat α-amylase inhibitor, buckwheat albumin acted in a competitive manner. Although buckwheat α-amylase inhibitor was readily hydrolysed by digestive enzymes, the hydrolysate retained inhibitory activity. Together with its thermal stability, this suggests its potential use in functional foods that prevent diabetes.
Keywords:
albumin; buckwheat; diabetes; hyperglycaemia; α-amylase inhibitor.
MeSH terms
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Albumins / isolation & purification
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Albumins / pharmacology*
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Animals
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Biomarkers / blood
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Blood Glucose / drug effects*
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Blood Glucose / metabolism
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Fagopyrum / chemistry*
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Glycoside Hydrolase Inhibitors / isolation & purification
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Glycoside Hydrolase Inhibitors / pharmacology*
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Humans
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Hyperglycemia / blood
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Hyperglycemia / drug therapy*
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Hypoglycemic Agents / isolation & purification
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Hypoglycemic Agents / pharmacology*
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Insulin / blood
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Male
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Plant Proteins / isolation & purification
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Plant Proteins / pharmacology*
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Postprandial Period*
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Protein Stability
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Rats, Wistar
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Triticum / chemistry
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alpha-Amylases / antagonists & inhibitors*
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alpha-Amylases / metabolism
Substances
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Albumins
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Biomarkers
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Blood Glucose
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Glycoside Hydrolase Inhibitors
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Hypoglycemic Agents
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Insulin
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Plant Proteins
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alpha-Amylases