Effect of In Vitro Gastrointestinal Digestion on Monacolin K and α-Glucosidase and α-Amylase Inhibitory Activities of BRTA and Chemometrics Analysis

  • سال انتشار: 1403
  • محل انتشار: فصلنامه گزارش های زیست فناوری کاربردی، دوره: 11، شماره: 4
  • کد COI اختصاصی: JR_JABR-11-4_005
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 102
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نویسندگان

Narissara Uthai

Division of Food and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok ۱۰۱۲۰, Thailand

Putkrong Phanumong

Division of Food Safety Management and Technology, Department of Science, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok ۱۰۱۲۰, Thailand

Kitisart Kraboun

Division of Food Safety Management and Technology, Department of Science, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok ۱۰۱۲۰, Thailand

چکیده

Introduction: Broken rice tea supplemented with angkak (BRTA) contains monacolin K and Maillard reaction products (MRPs). The dynamic changes in these bioactive compounds and activities of BRTA after in vitro gastrointestinal digestion were investigated. Materials and Methods: Different ratios of roasted broken rice to angkak were supplemented in BRTA as ۲۵:۷۵, ۵۰:۵۰, ۷۵:۲۵, and ۱۰۰:۰. The colors, water activity (aw), moisture content, monacolin K, inhibition of peroxidation, DPPH radical scavenging assay, chelating ability on Fe۲+, and α-glucosidase and α-amylase inhibitory properties of BRTA were investigated after in vitro gastrointestinal digestion. Results: Monacolin K, antioxidant properties, and α-glucosidase and α-amylase inhibitory abilities of BRTA for all ratios of roasted broken rice to angkak increased after in vitro gastric digestion. BRTA activities using a ratio of ۲۵:۷۵ (roasted broken rice:angkak) were the highest. After in vitro gastrointestinal digestion, monacolin K, antioxidant properties, and α-glucosidase and α-amylase inhibitory abilities of BRTA decreased due to the alkaline condition. Principal component analysis (PCA) and Pearson’s correlation coefficient showed that monacolin K was positively correlated with α-amylase inhibition activity. Conclusions: Changes in monacolin K and α-glucosidase and α-amylase inhibitory abilities after in vitro gastrointestinal digestion of BRTA were investigated. Other experiments using angkak as a main ingredient should be conducted to determine dynamic changes in bioaccessibility.

کلیدواژه ها

Angkak, antioxidant properties, PCA, Pearson’s Correlation, DPPH

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