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In Vitro and In Vivo Antihyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl‐Fructose and Arginyl‐Fructosyl‐Glucose
Author(s) -
Ha KyoungSoo,
Jo SungHoon,
Kang BouHee,
Apostolidis Emmanouil,
Lee Mee Sook,
Jang HaeDong,
Kwon YoungIn
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02361.x
Subject(s) - postprandial , amadori rearrangement , sucrase , maillard reaction , maltose , fructose , chemistry , biochemistry , glycation , sucrose , carbohydrate , in vitro , in vivo , insulin , medicine , endocrinology , biology , enzyme , receptor , microbiology and biotechnology
During the heat processing of raw ginseng to produce red ginseng, amino acid derivatives such as arginyl‐fructose (AF) and arginyl‐fructosyl‐glucose (AFG) are formed at high levels, through amadori rearrangement, the early step of Maillard reaction, from arginine and glucose or maltose, respectively. However, very limited information is available about the effect of the structural difference between AF and AFG on various biological activities. This is the first report of the mode of action and effect of AF and AFG on the type 2 diabetes management related inhibition of postprandial hyperglycemia in vitro and in animal model. In our previous study, standards AF and AFG were chemically synthesized and in this study their inhibitory activities against rat intestinal α‐glucosidases and porcine pancreatic α‐amylase were investigated in vitro . The IC 50 value of the in vitro inhibitory activity of AF and AFG on rat intestinal sucrase was high and in similar levels (6.40 and 6.20 mM, respectively). Additionally, a mild pancreatic α‐amylase inhibitory activity was observed, with IC 50 values 36.30 and 37.60 mM for AF and AFG, respectively. The effect of AF and AFG on the postprandial blood glucose increase after meal was investigated in Sprague Dawley rats fed on starch or sucrose meals. Both amadori compounds significantly reduced the postprandial blood glucose levels after starch or sucrose loading. These results indicate that AF and AFG, Maillard reaction products, may have antidiabetic effect by suppressing carbohydrate absorption in the gastrointestinal level, and thereby reducing the postprandial increase of blood glucose.