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Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion

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Abstract

Jicama and mulberry leaves are well-known to exhibit various health benefits due to their high phytochemicals content. In this study, hypoglycemic potential of jicama (JE) and mulberry leaf (MLE) extracts was investigated. Compound profile of both JE and MLE were determined using UPLC-ESI-QTOF-MS/MS. Then, the effect of simulated in-vitro digestion on total phenolic content (TPC), total flavonoid content (TFC), total reducing sugar content (TRS) and α-amylase inhibition activity (AIA) of JE and MLE were determined. Next, JE and MLE were mixed with cooked white and brown rice, respectively at a ratio of 1:5 (extract: rice). Lastly, the mixture was subjected to simulated in-vitro digestion. TPC, TFC and TRS released from the rice after digestion were measured. Results of the study suggested that TPC, TFC and AIA of MLE were significantly (p < 0.05) higher than JE. AIA of both extracts was reduced significantly after intestinal digestion. Results of Pearson correlation analysis suggested that AIA of JE was correlated to its TPC (r = 0.875, p < 0.01), whereas AIA of MLE was correlated to both TPC (r = 0.693, p < 0.01) and TFC (r = 0.885, p < 0.05). However, TRS of JE was increased by 2.6 folds after intestinal digestion. TRS of JE after intestinal digestion was 11 folds higher than MLE. Compared to JE, MLE was more efficient in reducing TRS released upon rice digestion. Besides, TRS released after brown rice digestion was significantly lower than white rice (p < 0.05). Although JE did not effectively reduce TRS released upon rice digestion, combination of JE with white rice significantly increased TPC and TFC after digestion. This study suggests that combined MLE in a brown rice diet potentially prevents postprandial blood glucose spike.

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Data Availability

All raw data are available upon request to the corresponding author.

Abbreviations

AIA :

α-amylase inhibition activity

BR :

Brown rice

JBR :

Brown rice blended with jicama extract

JE :

Jicama extract

JWR :

White rice blended with jicama extract

MBR :

Brown rice blended with mulberry leaf extract

MLE :

Mulberry leaf extract

MWR :

White rice blended with mulberry leaf extract

TFC :

Total flavonoid content

TPC :

Total phenolic content

TRS :

Total reducing sugar content

WR :

White rice

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Acknowledgements

The authors would like to convey a special gratitude to Mr. Booi Chin Hai, laboratory assistant in Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College for his kind assistance in this research project. Besides, the authors also appreciated Institute of Biology System (INBIOSIS), The National University of Malaysia for providing LC-QTOF-MS/MS analysis service.

Funding

This research is funded by Ministry of Higher Education of Malaysia under Fundamental Research Grant Scheme (project code: FRGS/1/2021/WAB04/TARUC/02/1) and Tunku Abdul Rahman University of Management and Technology under TAR UMT internal research fund (project code: UC/I/G2019-00053).

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Authors and Affiliations

  1. Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Setapak, Kuala Lumpur, 53300, Malaysia

    Pei Ling Tang & Sin Ru Gan

  2. Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor, 43600, Malaysia

    Wan Aida Wan Mustapha

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Contributions

Tang PL who is the principal investigator of the grants designed the research framework, conducted data analysis of the experiment, and prepared the first draft of this manuscript. Gan SR conducted experiments and data analysis. Wan Mustapha WM who are the co-researchers of the project provided ideas in research framework design and proofread the manuscript.

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Correspondence to Pei Ling Tang.

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Tang, P.L., Gan, S.R. & Mustapha, W.A.W. Exploring potential of jicama and mulberry leaf extracts as the hypoglycemic additive in rice simulated in-vitro digestion. Food Measure 18, 845–870 (2024). https://doi.org/10.1007/s11694-023-02245-4

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