Understanding the bioaccessibility, α-amylase and α-glucosidase enzyme inhibition kinetics of Allmania nodiflora (L.) R.Br. ex Wight polyphenols during in vitro simulated digestion

•Intestinal digestion showed higher polyphenols than other digested extracts.•97% of polyphenols are available for assimilation after digestion.•Post-digested extracts had significant antioxidant potential of >80%.•Hydrolysis of polyphenols into their derivatives during digestion by LC–MS.•>50...

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Published in:Food chemistry 2022-03, Vol.372, p.131294-131294, Article 131294
Main Authors: Jagadeesan, Gayathri, Muniyandi, Kasipandi, Manoharan, Ashwini Lydia, Nataraj, Gayathri, Thangaraj, Parimelazhagan
Format: Article
Language:English
Subjects:
Allmania nodiflora
Bioaccessibility
In vitro digestion
α-Amylase
α-Glucosidase
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Summary:•Intestinal digestion showed higher polyphenols than other digested extracts.•97% of polyphenols are available for assimilation after digestion.•Post-digested extracts had significant antioxidant potential of >80%.•Hydrolysis of polyphenols into their derivatives during digestion by LC–MS.•>50% mode of inhibition against glucose regulatory enzymes after digestion. This study renewed focus on Allmania nodiflora, a green leafy vegetable with diverse nutritional and medicinal properties. The bioaccessibility and the impact of in vitro simulated digestion on polyphenolics were investigated and identified using LC-MS. Although in vitro digestion reduced polyphenolics, the pancreatic digested sample showed a significant bioaccessibility of 97% with better metal ion binding activity (99%). Increased α-amylase and α-glucosidase inhibition (>45%) potentials were also observed in the digested samples. The presence of compounds such as rutin, caffeic acid, catechin, saikosaponin was also identified to be responsible for the enzyme inhibition against postprandial hyperglycemia. These results indicated that the pH of the digestive buffers is responsible for the structural changes in polyphenols for assimilation in the intestine. Hence, A. nodiflora leaf could serve as a functional food having higher assimilated polyphenolics with abundant therapeutic potential, which would be indispensible for future nutraceutical product development from green leafy vegetables.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131294