In:
Food & Function, Royal Society of Chemistry (RSC), Vol. 13, No. 1 ( 2022), p. 170-185
Abstract:
In this work, holocellulose nanocrystals ( h CNCs) were isolated from burdock insoluble dietary fiber (IDF) by enzymatic hydrolysis and ultrasonic treatment and their inhibitory effects against α-amylase and α-glucosidase were investigated. The hydrodynamic diameter of h CNCs decreased from about 600 to 200 nm with increasing sonication time, accompanied by an improvement in cellulose and glucose contents. Steady-state fluorescence studies suggested that static complexes were formed between h CNCs and α-amylase or α-glucosidase via a spontaneous and endothermic approach, which was driven by both hydrophobic interactions and hydrogen bonding. The median inhibitory concentration (IC 50 ) values of h CNCs against the tested enzymes were positively correlated with their size, and non-competitive and mixed types of inhibition were detected using the Lineweaver–Burk plots. During the simulated digestion, the inclusion of burdock h CNCs obviously retarded the starch hydrolysis in both dose- and size-dependent manners, suggesting their potential in blocking the postprandial serum glucose upsurge.
Type of Medium:
Online Resource
ISSN:
2042-6496
,
2042-650X
Language:
English
Publisher:
Royal Society of Chemistry (RSC)
Publication Date:
2022
detail.hit.zdb_id:
2578152-2
SSG:
21
