Inhibition of postprandial hyperglycaemia by oolong tea extract (OTE)

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.

α-Glucosidase inhibiton and antiglycation activity of laccase-catalyzed catechin polymers

Catechin polymers were produced by laccase (12 U/mL) in a mixture of sodium acetate buffer (1% (+)-catechin, 100 mM, pH 5) and methanol (buffer:methanol = 95:5, v/v). The freeze-dried catechin polymers were recovered from the precipitate after dialysis followed by centrifugation. Catechin polymers extracted with 20% ethanol had potent inhibitory activity against α-glucosidase with an IC50 value of 4 μg/mL, and they were present as a mixture of dimers, trimers, and tetramers. The antihyperglycemic effect of the catechin polymers was confirmed by an oral maltose tolerance test. The catechin polymers also had significantly improved antiglycation and superoxide dismutase-like activities compared to those of (+)-catechin. Since formation of advanced glycation end products and oxidative stress are accelerated in hyperglycemic conditions, we suggest that enzymatic production of catechin polymers could have a potential protective effect in type 2 diabetes, diabetic complications, and other free radical related diseases.

Antidiabetic and antiacetylcholinesterase effects of ethyl acetate fraction of Chaenomeles sinensis (Thouin) Koehne fruits in streptozotocin-induced diabetic rats

The present study was intended to examine the effects of the supplementation of active α-glucosidase, α-amylase and lipase inhibitory ethyl acetate (CSE) fraction from the fruits of Chaenomeles sinensis (Thouin) Koehne on blood glucose (BG), triglyceride (TG), total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), alanine aminotransferase (ALT), aspartate aminotransaminase (AST), acetylcholinesterase (AChE) and antioxidant levels. The diabetic rats were treated orally with CSE at the doses of 50 and 100 mg/kg bw for 14 days. BG, TC, TG, HDL-C, ALT, AST and AChE levels were significantly reduced; on the other hand antioxidant levels were significantly increased in the treated groups. These observations suggest protective effects of CSE against STZ-induced diabetic dementia model.

Effect of green tea catechins on the postprandial glycemic response to starches differing in amylose content

The effect of tea polyphenols (TPLs), specifically tea catechins, on the postprandial glycemic response to cooked starches differing in amylose contents was investigated. The in vivo test using a mouse model showed a moderate reduction of the postprandial glycemic response to co-cooked normal (containing 27.8% amylose) or waxy corn starch with 10% TPLs (dry weight of starch), while an augmented glycemic response with a delayed blood glucose peak was observed when high amylose corn starch (HAC, containing 79.4% amylose) was used as the starch component. Enzyme kinetics results demonstrated that TPLs noncompetitively inhibit the digestion of waxy or normal corn starch, while the digestion rate of HAC starch was increased in the presence of TPLs, which supports the observed postprandial glycemic responses. Further studies using X-ray powder diffraction showed that the diffraction intensity (area under the diffraction curves) of normal and HAC starch was increased by 45% and 74%, respectively, whereas no change was observed for waxy corn starch. Consistently, dynamic laser light scattering studies using a solution of pure amylose showed an increased hydrodynamic radius of amylose molecules from ∼54 nm to ∼112 nm in the presence of TPLs. These experimental results indicate that there might exist an interaction between TPLs and amylose, which facilitates the association of amylose molecules to form a special nonordered structure that can produce a high and sustained postprandial glycemic response. Thus, a combination of tea polyphenols and specific starches could be used to manipulate postprandial glycemic response for glycemic control and optimal health.

Review of in vitro digestion models for rapid screening of emulsion-based systems

There is increasing interest in understanding and controlling the digestion of emulsified lipids within the food and pharmaceutical industries. Emulsion-based delivery systems are being developed to encapsulate, protect, and release non-polar lipids, vitamins, nutraceuticals, and drugs. These delivery systems are also being used to control the stability and digestion of lipids within the human gastrointestinal tract so as to create foods that enhance satiety and reduce hunger. In vitro digestion models are therefore needed to test the efficacy of different approaches of controlling lipid digestion under conditions that simulate the human gastrointestinal tract. This article reviews the current status of in vitro digestion models for simulating lipid digestion, with special emphasis on the pH stat method. The pH stat method is particularly useful for the rapid screening of food emulsions and emulsion-based delivery systems with different compositions and structures. Successful candidates can then be tested with more rigorous in vitro digestion models, or using animal or human feeding studies.