In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies
Pérez-Beltrán, Yolanda E. ; Wall-Medrano, Abraham ; Valencia Estrada, Monserrat A. ; Sánchez-Burgos, Jorge A. ; Blancas-Benítez, Francisco Javier ; Tovar, Juscelino LU
and Sáyago-Ayerdi, Sonia G.
(2024)
In Foods
13(14).
- Abstract
- The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the... (More)
- The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (−1692.5985 and −2757.674 kcal/mol) and ferulic acid (−1692.8904 and −2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/21ab6ea4-7d16-4cf6-b4e3-1ecc263d6e76
- author
- Pérez-Beltrán, Yolanda E.
; Wall-Medrano, Abraham
; Valencia Estrada, Monserrat A.
; Sánchez-Burgos, Jorge A.
; Blancas-Benítez, Francisco Javier
; Tovar, Juscelino
LU
and Sáyago-Ayerdi, Sonia G.
- organization
- publishing date
- 2024-07
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- bioactive compounds, enzyme inhibition, glycemic response, healthy snacks, mango, molecular coupling, pineapple
- in
- Foods
- volume
- 13
- issue
- 14
- article number
- 2258
- pages
- 15 pages
- publisher
- MDPI AG
- external identifiers
-
- pmid:39063344
- scopus:85199497655
- ISSN
- 2304-8158
- DOI
- 10.3390/foods13142258
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2024 by the authors.
- id
- 21ab6ea4-7d16-4cf6-b4e3-1ecc263d6e76
- date added to LUP
- 2024-08-19 09:54:28
- date last changed
- 2024-09-02 12:15:51
@article{21ab6ea4-7d16-4cf6-b4e3-1ecc263d6e76,
abstract = {{The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (−1692.5985 and −2757.674 kcal/mol) and ferulic acid (−1692.8904 and −2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking.}},
author = {{Pérez-Beltrán, Yolanda E. and Wall-Medrano, Abraham and Valencia Estrada, Monserrat A. and Sánchez-Burgos, Jorge A. and Blancas-Benítez, Francisco Javier and Tovar, Juscelino and Sáyago-Ayerdi, Sonia G.}},
issn = {{2304-8158}},
keywords = {{bioactive compounds; enzyme inhibition; glycemic response; healthy snacks; mango; molecular coupling; pineapple}},
language = {{eng}},
number = {{14}},
publisher = {{MDPI AG}},
series = {{Foods}},
title = {{In Vivo Glycemic Response of Fruit-Based Mango (<i>Mangifera indica</i>) and Pineapple (<i>Ananas comosus</i>) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies}},
url = {{http://dx.doi.org/10.3390/foods13142258}},
doi = {{10.3390/foods13142258}},
volume = {{13}},
year = {{2024}},
}