2. Academic Validation
  3. Suppressive Effect of the α-Amylase Inhibitor Albumin from Buckwheat ( Fagopyrum esculentum Moench) on Postprandial Hyperglycaemia

Suppressive Effect of the α-Amylase Inhibitor Albumin from Buckwheat ( Fagopyrum esculentum Moench) on Postprandial Hyperglycaemia

  • Nutrients. 2018 Oct 15;10(10):1503. doi: 10.3390/nu10101503.
Kazumi Ninomiya 1,  Shigenobu Ina 2,  Aya Hamada 3,  Yusuke Yamaguchi 4,  Makoto Akao 5,  Fumie Shinmachi 6,  Hitoshi Kumagai 7,  Hitomi Kumagai 8
Affiliations

Affiliations

  • 1 Department of Food Science and Nutrition, Kyoritsu Women's University, 2-2-1 Hitotsubashi, Chiyoda-ku, Tokyo 101-8347, Japan. [email protected].
  • 2 College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, Japan. [email protected].
  • 3 College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, Japan. [email protected].
  • 4 College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, Japan. [email protected].
  • 5 College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, Japan. [email protected].
  • 6 College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, Japan. [email protected].
  • 7 Department of Food Science and Nutrition, Kyoritsu Women's University, 2-2-1 Hitotsubashi, Chiyoda-ku, Tokyo 101-8347, Japan. [email protected].
  • 8 College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, Japan. [email protected].
PMID: 30326572 DOI: 10.3390/nu10101503
Abstract

Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian α-amylase in vitro suppressed blood glucose level elevation after starch loading in vivo, but it had no effect after glucose loading. In contrast to the non-competitive inhibition of wheat α-amylase inhibitor, buckwheat albumin acted in a competitive manner. Although buckwheat α-amylase inhibitor was readily hydrolysed by digestive enzymes, the hydrolysate retained inhibitory activity. Together with its thermal stability, this suggests its potential use in functional foods that prevent diabetes.

Keywords

albumin; buckwheat; diabetes; hyperglycaemia; α-amylase inhibitor.

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