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标题：Suppressive Effect of the α-Amylase Inhibitor Albumin from Buckwheat (Fagopyrum esculentum Moench) on Postprandial Hyperglycaemia
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作者：Kazumi Ninomiya ; Shigenobu Ina ; Aya Hamada 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2018
卷号：10
期号：10
页码：1503-1514
DOI：10.3390/nu10101503
出版社：MDPI Publishing
摘要：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.
关键词：buckwheat; albumin; α-amylase inhibitor; diabetes; hyperglycaemia buckwheat ; albumin ; α-amylase inhibitor ; diabetes ; hyperglycaemia