关于小米加工对碳水化合物消化酶抑制剂的影响以及对糖尿病管理的影响的全面审查
Rohan R Bhujle1, Nidhi Nayak2, N A Nanje Gowda3
1Department of Bioscience and Bioengineering, Indian Institute of Technology, Guwahati, India.
Critical reviews in biotechnology
|November 29, 2024
概括
麦芽含有抑制碳水化合物代谢酶的生物活性化合物,有助于糖尿病患者的血糖调节. 处理会影响化合物水平,但像超声波辅助提取这样的提取方法可以增强治疗效益.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 千叶是一种未充分利用的粮食作物,具有重要的生物活性化合物潜力.
- 这些化合物在糖尿病患者的血糖水平管理方面表现有前途.
- 小米中的生物活性化合物可以抑制参与碳水化合物代谢的关键酶.
研究的目的:
- 审查小米品种,加工和提取技术,以分离生物活性化合物.
- 阐明小米衍生化合物对碳水化合物代谢的酶抑制作用.
- 探索,黄和在以小米为基础的酶抑制中的作用.
主要方法:
- 关于小米生物活性化合物及其特性研究的文献综述.
- 对与小米提取物相关的酶抑制数据的分析.
- 研究加工和提取方法对生物活性化合物的疗效的影响.
主要成果:
- 麦芽中的化合物,黄和蛋白质抑制α-氨酶和α-葡萄糖酶,这是葡萄糖消化中的关键酶.
- 特定的小米品种,如狐尾,手指,农场和珍珠小米,表现出显著的抑制活性.
- 索克斯莱特和超声波辅助提取是有效的隔离生物活性化合物,增强治疗潜力.
结论:
- 小米生物活性化合物为糖尿病管理提供了一个自然的策略.
- 处理方法显著影响这些化合物的保留和有效性.
- 优化加工和提取对于最大化小米作为功能性食品或补充剂的健康益处至关重要.
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