Datos de los efectos hipoglucémicos (luego de digestión gastrointestinal) de un concentrado de ß-glucano de levadura cervecera residual añadido a un extrudido de arroz

Abstract

This study aimed to evaluate the potential hypoglycemic properties of brewer’s spent yeast β-glucan concentrate (β-GC) through the study of its inhibitory effect on dipeptidyl peptidase IV (DPP-IV), α-amylase, and α-glucosidase enzymes either alone or incorporated into an extruded rice product subjected to a simulated gastrointestinal digestion. Moreover, the hypoglycemic effect of bioaccessible compounds from extruded rice products added with β-glucans on 2D mouse jejunal organoids was studied. The β-GC showed DPP-IV, α-amylase, and α-glucosidase inhibitory activities increased by the presence of peptides and phenolic acids. The kinetic analysis of α-amylase and DPP-IV inhibition showed that β-GC inhibited these enzymes in a non-competitive mode, while for α-glucosidase, it was competitive. Extruded product with β-GC (ERB) showed a lower degree of starch hydrolysis than that observed for extruded rice (ER). The estimated glycemic index value for ERB was 12% lower than that found for ER (61.2±0.2 vs. 69.5±0.1%, respectively). The ERB-digested products had lower IC50 values for α-amylase, α-glucosidase, and DPP-IV enzymes than those of β-GC, indicating a hypoglycemic-promoting effect of food matrix, which was associated with the release of phenolic acids and bioactive peptides during in vitro digestion. Moreover, phenolic acids and mannose-linked peptides dialyzed from ERB enhanced the β-glucan hypoglycemic properties through the inhibition of α-glucosidase and DPP-IV enzymes and the reduction of lactase, sucrose-isomaltase, and glucose transporter 2-gene expression in organoids, which confirmed their hypoglycemic properties.