Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

The Brazilian Food Supplement Law recently recognized that guarana ( ) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2020-02, Vol.25 (3), p.679
Main Authors: Pinaffi, Ana Clara da Costa, Sampaio, Geni Rodrigues, Soares, Maiara Jurema, Shahidi, Fereidoon, de Camargo, Adriano Costa, Torres, Elizabeth A F S
Format: Article
Language:English
Subjects:
alpha-glucosidase
bioactive compounds
By products
Cereals
Diabetes
Diabetes mellitus
Diabetes mellitus (non-insulin dependent)
Diabetic neuropathy
Dietary supplements
Enzymes
Fermentation
Food
Food industry
Fruits
Functional foods & nutraceuticals
Glucosidase
Legumes
Oxidative stress
paullinia cupana
Phenolic compounds
Phenols
Polyphenols
Proanthocyanidins
Procurement
Small intestine
type 2 diabetes
α-Glucosidase
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Summary:The Brazilian Food Supplement Law recently recognized that guarana ( ) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is no literature addressing the presence of phenolic compounds in the fraction containing insoluble-bound compounds and its contribution in terms of alpha-glucosidase inhibition. The concentration of phenolic extracts released from the insoluble-bound fraction required to inhibit 50% of alpha-glucosidase (IC ) activity was 5.8-fold lower than that present in the soluble counterpart. Both fractions exhibited a mixed inhibition mode. Fourteen proanthocyanidins (dimers to tetramers) present in the insoluble-bound fraction were tentatively identified by MALDi-TOF-MS. Future studies aiming at increasing the concentration of the soluble counterpart are deemed necessary. The results presented here enhance the phenolic database of guarana and have a practical impact on the procurement of nutraceuticals and functional ingredients related to the prevention and/or management of type 2 diabetes. The Brazilian normative on food supplements has been recently revised. This study lends support to the future inclusion of guarana powder in the list of sources of proanthocyanidins for the industry of food supplements.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules25030679