کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10130432 | 1645337 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The in vitro α-glucosidase inhibitory activity of raw, mildly (F71.75â¯=â¯0.4â¯min, 5 Log reductions of Cryptosporidium parvum) and intensively (F9012=14.8â¯min, 2 Log reductions of Alicyclobacillus acidoterrestris) pasteurized apple juice was studied. Raw apple juice (23 mgdw/mL) caused 90% α-glucosidase inhibition. Analogous results were obtained for the mildly treated sample. The most intense treatment reduced by 35% the α-glucosidase inhibition. However, such a decrease was associated with an increase in the phenolic content, suggesting that α-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 α-glucosidase inhibition. A synergistic behavior was observed for concentrations <2â¯mg/mL. Increasing the concentration of the combined system (up to 9â¯mg/mL) produced an antagonistic effect, while a further increase (<9â¯mg/mL) allowed approaching an addictive behavior.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 98, December 2018, Pages 366-371
Journal: LWT - Volume 98, December 2018, Pages 366-371
نویسندگان
Marilisa Alongi, Giancarlo Verardo, Andrea Gorassini, Monica Anese,