Exploration of optimum conditions for production of saccharogenic mixed grain beverages and assessment of anti-diabetic activity / 한국영양학회지
Journal of Nutrition and Health
; : 12-22, 2014.
Article
em Ko
| WPRIM
| ID: wpr-26338
Biblioteca responsável:
WPRO
ABSTRACT
PURPOSE: This study was conducted to establish the production conditions through optimization of the production process of beverages using Aspergillus oryzae CF1001, and to analyze volatile compounds and antidiabetic activity. METHODS: The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables gelatinization temperature (GT, X1), saccharogenic time (ST, X2), and dependent variable; DeltaE value (y). The condition with the lowest DeltaE value occurred with combined 45 min ST and 50degrees C GT. The volatile compounds were analyzed quantitatively by GC-MS. RESULTS: Assessment of antidiabetic activity of saccharogenic mixed grain beverage (SMGB) was determined by measurement of alpha-glucosidase inhibition activity, and glucose uptake activity and glucose metabolic protein expression by reverse transcriptase polymerase chain reaction (RT-PCR) and western blot analysis. Results of volatile compounds analysis, 62 kinds of volatile compounds were detected in SMGB. Palmitic acid (9.534% ratio), benzaldehyde (8.948% ratio), benzyl ethyl ether (8.792% ratio), ethyl alcohol (8.35% ratio), and 2-amyl furan (4.826% ratio) were abundant in SMGB. We confirmed that alpha-glucosidase inhibition activity, glucose uptake activity, and glucose-metabolic proteins were upregulated by SMGB treatment with concentration dependent manner. CONCLUSION: Saccharogenic mixed grain beverage (SMGB) showed potential antidiabetic activity. Further studies will be needed in order to improve the taste and functionality of SMGB.
Palavras-chave
Texto completo:
1
Base de dados:
WPRIM
Assunto principal:
Aspergillus oryzae
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Bebidas
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Grão Comestível
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Western Blotting
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Ácido Palmítico
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Reação em Cadeia da Polimerase Via Transcriptase Reversa
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Etanol
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Éter
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Alfa-Glucosidases
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Gelatina
Idioma:
Ko
Revista:
Journal of Nutrition and Health
Ano de publicação:
2014
Tipo de documento:
Article