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DC Field | Value | Language |
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dc.contributor.author | Otunola, G. | - |
dc.contributor.author | Talabi, O. | - |
dc.contributor.author | Oduro-Yeboah, C. | - |
dc.contributor.author | Nyarko, J. | - |
dc.contributor.author | Ojo, O. | - |
dc.contributor.author | Afolayan | - |
dc.date.accessioned | 2025-03-17T11:44:01Z | - |
dc.date.available | 2025-03-17T11:44:01Z | - |
dc.date.issued | 2023 | - |
dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1615 | - |
dc.description | Research Article | en |
dc.description.abstract | The therapeutic benefits of fermented foods in the treatment and prevention of Type 2 diabetes mellitus have been reported. Aim: Inhibitory effect of fermented rice beverages on α-amylase, αglucosidase and pancreatic lipase was evaluated. Method: Two fermented rice beverages-fermented rice alone (FKR) and fermented rice plus roasted peanuts (FKRG) were produced using spontaneous fermentation. Capacity of the beverages to inhibit alpha-glucosidase, alpha-amylase and pancreatic lipase in vitro was evaluated and compared with standards (positive controls). Results: FKR exerted inhibition of α-glucosidase between 9.23-21.11% and FKRG 1.11-17.36% at the various concentrations respectively, with both samples showing the most significant inhibition (about 20%) at 125 μg/mL. FKRG exhibited greater alpha-amylase inhibition activity than FKR, but for both samples, the most significant (P < 0.05) inhibition occurred at 500 μg/mL. With pancreatic lipase, no significant inhibition was observed for both FKR and FKRG at the tested concentrations compared to Orlistat used as control; however, at 31.25 μg /mL FKRG showed an inhibitory effect of approximately 15%, which was not evident at higher concentrations. Conclusion: Low to moderate inhibition of α-amylase, α-glucosidase and pancreatic lipase by both FKR and FKRG, showed that the fermented rice beverages have potential to modulate hyperglycemia in type 2 diabetes in vitro. This is an indication that fermented rice beverage could prevent postprandial hyperglycemia in vivo. | en |
dc.language.iso | en | en |
dc.subject | fermented beverages | en |
dc.subject | type 2 diabetes | en |
dc.subject | postprandial hyperglycemia | en |
dc.subject | carbohydrate metabolizing enzymes | en |
dc.title | Fermented rice beverages modulate key enzymes related to type 2 diabetes in vitro | en |
dc.type | Article | en |
Appears in Collections: | Food Research Institute |
Files in This Item:
File | Description | Size | Format | |
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ResearchGate_Otunola_G_et_al.pdf | Article | 373.97 kB | Adobe PDF | View/Open |
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