Inhibitory Effects of Extracts from Different Parts of Maize on <i>α</i>-Glucosidase and <i>α</i>-Amylase

YANG Xiao-qian; SUN Jia-ming; WU Nan; GAO Xu; ZHI Hui; WU Qi; ZHANG Hui; LI Jing-feng

doi:10.13386/j.issn1002-0306.2020030142

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 15-21,27. > DOI: 10.13386/j.issn1002-0306.2020030142

YANG Xiao-qian, SUN Jia-ming, WU Nan, GAO Xu, ZHI Hui, WU Qi, ZHANG Hui, LI Jing-feng. Inhibitory Effects of Extracts from Different Parts of Maize on α-Glucosidase and α-Amylase[J]. Science and Technology of Food Industry, 2021, 42(1): 15-21,27. DOI: 10.13386/j.issn1002-0306.2020030142

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Inhibitory Effects of Extracts from Different Parts of Maize on α-Glucosidase and α-Amylase

1. Jinlin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China;
2. Jilin Xinshui Science and Technology Development Co., Ltd., Changchun 130000, China

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Received Date: March 12, 2020
Available Online: January 07, 2021

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Abstract

Objective: To study the inhibitory effects of extracts from different parts of maize(whisker,straw skin,straw core)on the activities of α-glucosidase and α-amylase. Methods: The contents of total flavonoids,total saponins,total polysaccharides and total protein extracts in different parts of maize were determined by routine physical and chemical methods. The inhibitory activities of α-glucosidase and α-amylase were determined by enzyme substrate reaction and 3,5-dinitrosalicylic acid colorimetry. The effects of different pH,temperature and time on the activities of α-glucosidase and α-amylase were investigated. Results: the optimal conditions of α-glucosidase inhibition were pH6.8,temperature 37 ℃,time 20 min,and pH6.8,temperature 37 ℃,time 10 min. The content of total flavone(5.80%~18.23%),total saponin(7.87%~10.99%),total polysaccharide(24.48%~35.36%)and total protein(9.41%~13.02%)in different parts of maize were significantly different. The inhibitory effect of total flavone extract in different parts of maize on α-glucosidase was significant. The IC₅₀ of total flavone extract in whisker,straw core and straw skin was 0.63,0.35 and 0.13 mg/mL,respectively The maximum inhibition rates of α-amylase at 1,0.5 and 0.125 mg/mL were 36.41%±0.26%,21.46%±1.45% and 14.63%±0.62%. Conclusion: Total flavonoids are the main active components in different parts of maize,which can inhibit the activities of α-glucosidase and α-amylase.
- :maize,
- different parts,
- α-glucosidase,
- α-amylase,
- flavone,
- hypoglycemic

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Science and Technology of Food Industry

Inhibitory Effects of Extracts from Different Parts of Maize on α-Glucosidase and α-Amylase