In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves (Quercus convallata and Quercus arizonica) infusions and fermented beverages

• Published in: Food research international 2017-12, Vol.102, p.690-699
• Main Authors: Gamboa-Gómez, Claudia I., Simental-Mendía, Luis E., González-Laredo, Rubén F., Alcantar-Orozco, Esteban J., Monserrat-Juarez, Victor H., Ramírez-España, Julio C., Gallegos-Infante, Jose Alberto, Moreno-Jiménez, Martha R., Rocha-Guzmán, Nuria E.
• Format: Article
• Language: English
• Subjects: Anti-hyperglycemic activity; Antioxidant activity; Fermented beverages; Kombucha; Oak leaves
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2017.09.040

The aim of this study was to evaluate the anti-hyperglycemic and antioxidant effects of oak leaves infusions and fermented beverages from Quercus convallata and Q. arizonica in vitro and in vivo. Female C57BL/6 mice fed with high saturated fat and fructose diet-induced obesity were treated with oak leaves beverages (200 μL/per day equivalent to 15mg of lyophilized sample/Kg of body weight for infusions and 31mg of lyophilized sample/Kg of body weight for fermented beverages) for 3months and an oral glucose tolerance test (OGTT) was performed. Blood plasma was obtained for determination of glucose, lipid profile, and oxidative stress markers (ABTS, nitric oxide, and ORAC assays). Insulin resistance was estimated using the product of triglycerides and glucose (TyG). Oak leaves infusions and fermented beverages exhibited exerted inhibition of α-amylase (8–15% and 5–9%, respectively) and α-glucosidase (98% and 99%, respectively) enzymes. After OGTT, the groups treated with either oak leaves infusions or fermented beverages showed lower glucose levels compared with the obesity control group (18%) and a similar glucose tolerance to healthy control group. On long-term evaluation, intervention groups showed a significant reduction in fasting glucose concentrations (41–50% for oak leaves infusions and 52–66% for fermented beverages) and TyG index (4.2–4.6% for oak leaves infusions and 5.9–7.5% for fermented beverages) compared with the obese control group. Oak leaves infusions and fermented beverages had antioxidant potential in vitro and scavenging activity for radicals such as peroxyl and peroxynitrite anions. Our results suggest anti-hyperglycemic and antioxidant effects of beverages prepared with leaves of Quercus species in vitro and in vivo. [Display omitted] •Infusions and fermented beverages exhibited a dual inhibition of the α-glucosidase and α-amylase enzymes.•Fermentation process induced an improvement on insulin sensitivity.•Infusion and fermented beverages show anti-hyperglycemic and antioxidant activities.