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Issue 5, 2014
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α-Glucosidase inhibitory activity of protein-rich extracts from extruded adzuki bean in diabetic KK-Ay mice

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Abstract

An extrusion process has been widely used for the development of many functional foods. The aim of this study was to assess the effect of the extrusion process on the α-glucosidase inhibitory properties of adzuki bean protein in type 2 diabetes model KK-Ay mice. The extruded adzuki bean protein (EA) was prepared by adding 1% and 2% into the diet for 42 days. It was found that the fasting blood glucose concentration was significantly decreased with the EA-2 group compared with the control diabetic mice group. In addition, there was a significant decrease in serum triglyceride, blood urea nitrogen levels and increased high density lipoprotein (HDL)-cholesterol. Meanwhile, hepatic lipids were improved and the content of α-dicarbonyl compounds in the kidney were reduced in mice fed with EA. These results suggest that the intake of EA could moderate type 2 diabetes and diabetic complications.

Graphical abstract: α-Glucosidase inhibitory activity of protein-rich extracts from extruded adzuki bean in diabetic KK-Ay mice

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Article information


Submitted
24 Oct 2013
Accepted
27 Jan 2014
First published
27 Jan 2014

Food Funct., 2014,5, 966-971
Article type
Paper

α-Glucosidase inhibitory activity of protein-rich extracts from extruded adzuki bean in diabetic KK-Ay mice

Y. Yao, X. Cheng and G. Ren, Food Funct., 2014, 5, 966
DOI: 10.1039/C3FO60521C

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