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ARS Home » Southeast Area » Stoneville, Mississippi » Warmwater Aquaculture Research Unit » Research » Publications at this Location » Publication #340832
Research Project: Umbrella Project for Food Safety

Location: Warmwater Aquaculture Research Unit

Title: Comparison of alpha-amylase, alpha-glucosidase and lipase inhibition activity of the phenolic substances in two black legumes of different genera

Author
item TAN, Y - Mississippi State University
item CHANG, SAM - Mississippi State University
item ZHANG, Y - Mississippi State University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/29/2016
Publication Date: 1/1/2017
Citation: Tan, Y., Chang, S., Zhang, Y. 2017. Comparison of alpha-amylase, alpha-glucosidase and lipase inhibition activity of the phenolic substances in two black legumes of different genera. Food Chemistry. 214:259-268.

Interpretive Summary: Antioxidant-rich plant foods can inhibit starch and lipid digestions that are relevant to diabetes management, and the phenolic substances that are responsible for antioxidation also may be extracted and concentrated for use as natural food preservatives against lipid and starch hydrolysis, and may extend shelf-life of processed foods such as fried fish fillet. In this study, we develop processing methods to extract and concentrate the phenolics in two black colored legumes and found that they are able to effectively inhibit three hydrolytic enzymes, including lipase, amylase and glucosidase which are important enzymes that may be produced by in humans or by microorganisms in foods. The study has scientific significance both in food science and human nutrition. More research is needed in the future to explore the applications of the phenolic concentrates from plant foods produced in Mississippi to the preservation of catfish and seafoods.

Technical Abstract: Antioxidant-rich plant foods can inhibit starch and lipid digestions that are relevant to diabetes management and also may be extracted and concentrated for use as natural food preservatives against lipid oxidation and enzymatic breakdown of starch. Two high-antioxidant black legumes black soybean (Glycine max) and black turtle bean (Phaseolus vulgaris) belonging to two different genera were used to investigate their capacity against digestive enzymes. We have compared phenolic substances in crude, semi-purified extracts (semi-purified by XAD-7 column), and fractions (fractionationed by Sephadex LH-20 column) from these two legumes. In addition, their antioxidant capacities and abilities to inhibit digestive enzymes were characterized. Results showed that Fraction V from black soybean was the most effective (IC50: 0.25 mg/mL) against a-amylase; Fraction V from black turtle bean was the most potent (IC50: 0.25 µg/mL) against a-glucosidase; Fraction IV from black turtle bean was the most powerful (IC50: 76 µg/mL) against lipase. Among pure phenolic compounds tested, myricetin showed the highest inhibition against a-amylase, a-glucosidase and lipase (IC50: 0.38 mg/mL, 0.87 µg/mL and 15µg/mL, respectively).