Suppressive effect of the α-amylase ihibitor albumin from buckwheat. - GreenMedInfo Summary
Suppressive Effect of theα-Amylase Inhibitor Albumin from Buckwheat (Moench) on Postprandial Hyperglycaemia.
Nutrients. 2018 Oct 15 ;10(10). Epub 2018 Oct 15. PMID: 30326572
Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalianα-amylase in vitro suppressed blood glucose level elevation after starch loading in vivo, but it had no effect after glucose loading. In contrast to the non-competitive inhibition of wheat α-amylase inhibitor, buckwheat albumin acted in a competitive manner. Although buckwheat α-amylase inhibitorwas readily hydrolysed by digestive enzymes, the hydrolysate retained inhibitory activity. Together with its thermal stability, this suggests its potential use in functional foods that prevent diabetes.