The in vitro alpha-glucosidase inhibitory activity of raw, mildly (F-71.7(5) = 0.4 min, 5 Log reductions of Cryptosporidium parvum) and intensively (F-90(12) = 14.8 min, 2 Log reductions of Alicyclobacillus acidoterrestris) pasteurized apple juice was studied. Raw apple juice (23 mg(dw)/mL) caused 90% alpha-glucosidase inhibition. Analogous results were obtained for the mildly treated sample. The most intense treatment reduced by 35% the alpha-glucosidase inhibition. However, such a decrease was associated with an increase in the phenolic content, suggesting that alpha-glucosidase inhibition might not rely on these compounds, but depend on more complex mechanisms. Apple juice was combined with acarbose to investigate their interaction towards alpha-glucosidase inhibition. A synergistic behavior was observed for concentrations < 2 mg/mL. Increasing the concentration of the combined system (up to 9 mg/mL) produced an antagonistic effect, while a further increase (< 9 mg/mL) allowed approaching an addictive behavior.

Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice

Marilisa Alongi
Primo
;
Giancarlo Verardo;Andrea Gorassini;Monica Anese
Ultimo
2018-01-01

Abstract

The in vitro alpha-glucosidase inhibitory activity of raw, mildly (F-71.7(5) = 0.4 min, 5 Log reductions of Cryptosporidium parvum) and intensively (F-90(12) = 14.8 min, 2 Log reductions of Alicyclobacillus acidoterrestris) pasteurized apple juice was studied. Raw apple juice (23 mg(dw)/mL) caused 90% alpha-glucosidase inhibition. Analogous results were obtained for the mildly treated sample. The most intense treatment reduced by 35% the alpha-glucosidase inhibition. However, such a decrease was associated with an increase in the phenolic content, suggesting that alpha-glucosidase inhibition might not rely on these compounds, but depend on more complex mechanisms. Apple juice was combined with acarbose to investigate their interaction towards alpha-glucosidase inhibition. A synergistic behavior was observed for concentrations < 2 mg/mL. Increasing the concentration of the combined system (up to 9 mg/mL) produced an antagonistic effect, while a further increase (< 9 mg/mL) allowed approaching an addictive behavior.
File in questo prodotto:
File Dimensione Formato  
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice.pdf

non disponibili

Tipologia: Versione Editoriale (PDF)
Licenza: Non pubblico
Dimensione 393.15 kB
Formato Adobe PDF
393.15 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
PRE-PR~1.PDF

accesso aperto

Tipologia: Documento in Pre-print
Licenza: Creative commons
Dimensione 2.06 MB
Formato Adobe PDF
2.06 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1138403
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 33
  • ???jsp.display-item.citation.isi??? 30
social impact