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Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit α-amylase, α-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat

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Abstract

Wheat, barley or wheat + barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) based low-glycemic-index (low-GI) foods were developed and studied α-amylase, α-glucosidase and DPP-IV inhibition property in vitro and in the streptozotocin-induced diabetic rats. The GI of products ranged from 47 to 53 than control white bread (GI = 95). Total phenolic (20.1 ± 1 mg gallic acid/g dry wt.) and flavonoids (15.2 ± 1 mg quercetin/g dry wt.) were higher in wheat + barley than barley (17.2 ± 1; 13.6 ± 2) and wheat (16.9 ± 1; 14.9 ± 2) products. The in vitro α-amylase (4–10%), α-glucosidase (5–17%) and DPP-IV (3–26%) inhibition (IC50) of methanol extracts were higher than the aqueous extracts. The fasting blood glucose (50.85, 33.22 and 24.52%) and oral glucose tolerance (AUC = 32.1, 36.04, and 27.73%) was lower in barley, wheat, and wheat + barley fed diabetic groups than diabetic control group (1571.5 ± 13.5 mg/dL/120 min). Feeding wheat, barley, and W + B foods for 60 days inhibited the intestinal α-amylase (1.2, 1.1 and 1.5-folds), α-glucosidase (1.3, 1.2 and 1.7-folds) and DPP-IV (1.6, 1.5 and 2.1-folds) activity compared to diabetic control. Low-GI foods lower the systemic glucose level, inhibit the glycolytic enzymes and DPP-IV activity and hence desirable for diabetes management.

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Abbreviations

DM:

Diabetes mellitus

GI:

Glycemic index

DPP-IV:

Dipeptidyl peptidase-4

DPPH:

2,2-Diphenyl-1-picrylhydrazyl; di(phenyl)-(2,4,6-trinitrophenyl) iminoazanium)

OGTT:

Oral glucose tolerance test

EGI:

Estimated glycemic Index

W + B:

Wheat + barley product

HI:

Hydrolysis index

UV:

Ultra violate

MS:

Mass spectroscopy

UHPLC:

Ultra high performance liquid chromatography

HRMS:

High resolution mass spectroscopy

APCI:

Atmospheric pressure chemical ionization

AUC:

Area under curve

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Acknowledgements

The authors are grateful to Dr. N. S. Mahendrakar, Ex-chief editor, Journal of Food Science and Technology, for editing the manuscript for its English language.

Funding

Arpita Das acknowledges the University Grant Commission (UGC), Government of India, for financial assistance (Award No. 1108/(SC) (NET-JULY 2016).

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Authors and Affiliations

  1. Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570020, India

    Arpita Das, J. Naveen,  B. S. Gnanesh Kumar & V. Baskaran

  2. Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570020, India

    Y. N. Sreerama

  3. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India

    Arpita Das, Y. N. Sreerama,  B. S. Gnanesh Kumar & V. Baskaran

Authors
  1. Arpita Das
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  2. J. Naveen
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  4. B. S. Gnanesh Kumar
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  5. V. Baskaran
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Contributions

AD: Formal analysis, investigation, methodology, writing of original draft; NJ: Methodology, validation, visualization, review and editing. YNS: Validation, data curation, visualization; BSGK: Validation, data curation. VB: Project administration, supervision, resources, writing—review and editing, conceptualization, validation, visualization.

Corresponding author

Correspondence to V. Baskaran.

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Authors have no conflict of interest to declare.

Ethical approval

The rats were all treated in strict accordance with Committee for Control and Supervision of Experiments on Animals (CPCSEA) and Institutional Animal Ethics Committee (IAEC No. 122/2018) of CSIR-CFTRI guidelines for the care and use of laboratory animals.

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Das, A., Naveen, J., Sreerama, Y.N. et al. Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit α-amylase, α-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat. J Food Sci Technol 59, 2177–2188 (2022). https://doi.org/10.1007/s13197-021-05231-0

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  • DOI: https://doi.org/10.1007/s13197-021-05231-0

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