scholarly journals Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

2022 ◽  
Author(s):  
Nikita Petrov ◽  
Yulia Sidorova ◽  
Alla Kochetkova ◽  
Vladimir Mazo
Keyword(s):  
Lipid Metabolism ◽  
Carbohydrate Metabolism ◽  
Functional Food ◽  
Food Matrix ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Carbohydrate And Lipid Metabolism ◽  
Lipid Metabolism Disorders ◽  
Buckwheat Flour

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

scholarly journals Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

2018 ◽  
Vol 6 (2) ◽  
pp. 334-341
Author(s):  
Nikita Petrov ◽  
Nikita Petrov ◽  
Yuliya Sidorova ◽  
Yuliya Sidorova ◽  
Varuzhan Sarkisyan ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Properties ◽  
Dietary Therapy ◽  
Food Matrix ◽  
Solution Ph ◽  
Food Ingredient ◽  
High Biological Activity ◽  
Study Objective ◽  
Food Ingredients ◽  
Buckwheat Flour

An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.

SPECIALIZED FOOD PRODUCT WITH HYPOCHOLESTEROLEMIC AND HYPOGLYCEMIC EFFECT: TECHNOLOGY AND COMPOSITION CHARACTERIZATION

2021 ◽  
Author(s):  
Alla Alekseevna Kochetkova ◽  
◽  
Nikita Aleksandrovich Petrov ◽  
Valentina Matveevna Vorobyеva ◽  
Irina Sergeevna Vorobyеva ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Functional Food ◽  
Food Product ◽  
Hypoglycemic Effect ◽  
Food Ingredient ◽  
Carbohydrate And Lipid Metabolism ◽  
Hypocholesterolemic Action ◽  
Buckwheat Flour

The paper presents the technology and composition of a specialized food product for persons with disorders of carbohydrate and lipid metabolism with the inclusion of a functional food ingredient of hypoglycemic and hypocholesterolemic action - a complex of bilberry polyphenols sorbed on buckwheat flour.

Influence of Food Matrix on Sterol and Stanol Activity

2015 ◽  
Vol 98 (3) ◽  
pp. 677-678 ◽  
Author(s):  
Peter Clifton
Keyword(s):  
Clinical Trials ◽  
Functional Food ◽  
Plant Sterols ◽  
Food Matrix ◽  
Food Ingredients ◽  
Solid Foods ◽  
Liquid Foods ◽  
Influence Of Food

Abstract The format and matrix in which functional food ingredients are delivered may influence their bioactivity in vivo. Therefore, this paper will review studies which have examined plant sterols and stanols being consumed in varying formats and matrices, i.e., fat-containing foods versus low or non-fat foods, solid foods versus liquid foods, capsules or tables versus foods. Furthermore, this paper will examine the issue of providing plant sterols and stanols in either free or esterified form. Finally, a discussion on the importance of microemulsion stability of the sterols and stanols is elaborated. Based on the reviewed information, it would seem that plant sterols and stanols are effective in all food and capsule/tablet formats, and in both free and esterified form. Some failures in clinical trials may be due to unstable microemulsion of sterols.

Mechanisms of vanadium action: insulin-mimetic or insulin-enhancing agent?

2000 ◽  
Vol 78 (10) ◽  
pp. 829-847 ◽  
Author(s):  
Margaret C Cam ◽  
Roger W Brownsey ◽  
John H McNeill
Keyword(s):  
Lipid Metabolism ◽  
Metabolic Effects ◽  
Isolated Cells ◽  
Insulin Mimetic ◽  
Endogenous Insulin ◽  
Carbohydrate And Lipid Metabolism ◽  
Low Concentrations ◽  
Tissue Sensitivity ◽  
High Concentrations

The demonstration that the trace element vanadium has insulin-like properties in isolated cells and tissues and in vivo has generated considerable enthusiasm for its potential therapeutic value in human diabetes. However, the mechanisms by which vanadium induces its metabolic effects in vivo remain poorly understood, and whether vanadium directly mimics or rather enhances insulin effects is considered in this review. It is clear that vanadium treatment results in the correction of several diabetes-related abnormalities in carbohydrate and lipid metabolism, and in gene expression. However, many of these in vivo insulin-like effects can be ascribed to the reversal of defects that are secondary to hyperglycemia. The observations that the glucose-lowering effect of vanadium depends on the presence of endogenous insulin whereas metabolic homeostasis in control animals appears not to be affected, suggest that vanadium does not act completely independently in vivo, but augments tissue sensitivity to low levels of plasma insulin. Another crucial consideration is one of dose-dependency in that insulin-like effects of vanadium in isolated cells are often demonstrated at high concentrations that are not normally achieved by chronic treatment in vivo and may induce toxic side effects. In addition, vanadium appears to be selective for specific actions of insulin in some tissues while failing to influence others. As the intracellular active forms of vanadium are not precisely defined, the site(s) of action of vanadium in metabolic and signal transduction pathways is still unknown. In this review, we therefore examine the evidence for and against the concept that vanadium is truly an insulin-mimetic agent at low concentrations in vivo. In considering the effects of vanadium on carbohydrate and lipid metabolism, we conclude that vanadium acts not globally, but selectively and by enhancing, rather than by mimicking the effects of insulin in vivo.Key words: vanadium, insulin-mimetic, insulin-like, insulin-enhancing.

SEX DIFFERENCES OF CARBOHYDRATE AND LIPID METABOLISM IMPAIRMENT IN RATS WITH TYPE 2 DIABETES MELLITUS

2018 ◽  
Vol 64 (2) ◽  
pp. 39-45 ◽  
Author(s):  
Nataliia Gorbenko ◽  
Oleksii Borikov ◽  
Olha Ivanova ◽  
K. V. Taran ◽  
T. S. Litvinova ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Body Weight ◽  
Lipid Metabolism ◽  
Female Rats ◽  
Glucose And Lipid Metabolism ◽  
Carbohydrate And Lipid Metabolism ◽  
Lipid Metabolism Disorders

A sex difference of carbohydrate and lipid metabolism disorders in rats with type 2 diabetes has been studied. It was established that type 2 diabetes leads to a more pronounced deterioration in carbohydrate toleranceand insulin sensitivity in males compared to female rats, but the sex doesn’t affect basal glycemia and fructosamine levels. It was found that the increase of body weight and visceral fat in rats with type 2 diabetes is moremanifested in females than in males. It has been determined that hypertriglyceridemia is higher in diabeticmales compared to diabetic females, and the level of common lipids in the liver, both intact females and femaleswith type 2 diabetes, is lower than that of the males. The obtained results indicate a more expressive impairment of glucose and lipid metabolism in males compared to females with type 2 diabetes

DEVELOPMENT AND IN VIVO EVALUATION OF COMPLEXES OF BIOLOGICALLY ACTIVE COMPOUNDS WITH BIOPOLYMER MATRICES

2021 ◽  
Author(s):  
Nikita Aleksandrovich Petrov ◽  
◽  
Yuliya Sergeevna Sidorova ◽  
Alla Alekseevna Kochetkova ◽  
Vladimir Kimovich Mazo ◽  
...  
Keyword(s):  
Egg White ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
In Vivo Evaluation ◽  
Active Compounds ◽  
Food Ingredients ◽  
Chicken Egg ◽  
Buckwheat Flour

The paper presents the results of a preclinical assessment of the effectiveness of food ingredients: a concentrate of blueberry leaf polyphenols sorbed on buckwheat flour, and a concentrate of phytoecdysteroid 20-hydroxyecdysone and quinoa grain flavonoids sorbed on chicken egg white.

scholarly journals The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

2022 ◽  
Author(s):  
Isabella Lvovna Stefanova ◽  
Elena Vladimirovna Kropacheva ◽  
Anastasia Yurievna Klimenkova ◽  
Irina Borisovna Perova ◽  
Vladimir Kimovich Mazo
Keyword(s):  
Functional Food ◽  
Food Products ◽  
Polyphenolic Compounds ◽  
Cranberry Juice ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Egg Albumen ◽  
Highperformance Liquid Chromatography ◽  
Protein Matrices

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

scholarly journals Effect of functional food ingredients on gut microbiota in a rodent diabetes model

2020 ◽  
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Jessica Verhoeven ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Modified Starch ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Native Starch ◽  
Beneficial Effects ◽  
Operational Taxonomic Units ◽  
Diabetes Model

Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats.Methods: Streptozotocin(STZ)-induced diabetic rats were treated for 4 weeks with i) native taro starch, ii) modified taro-starch, iii) beet juice, iv) psicose, v) the probiotic L.plantarum IS-10506, vi) native starch combined with beet juice, vii) native starch to which beet juice was adsorbed, viii) modified starch combined with beet juice or ix) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3-V4 region of the 16S rRNA gene.Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch.Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taro-derived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ.

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