Investigation of a-glucosidase inhibitory activity of wheat bran and germ
Liu, L, Deseo, MA, Morris, C, Winter, KM & Leach, DN 2011, 'Investigation of a-glucosidase inhibitory activity of wheat bran and germ', Food Chemistry, vol. 126, no. 2 pp. 553-61.
The publisher's version of article available at http://dx.doi.org/10.1016/j.foodchem.2010.11.041
Postprandial hyperglycaemia is a primary risk factor in the development of Type 2 diabetes. α-Glucosidaseinhibitors that reduce postprandial hyperglycaemia have a key role in the treatment of Type 2 pre-diabetic states and also have the potential to reduce the progression to complications of diabetes. Epidemiological studies showed that risk for Type 2 diabetes mellitus was decreased with consumption of whole grains. Thebran and germ of whole wheat are major components of whole grain consumption and are widely accepted as important ingredients in many low glycaemic index (GI) foods. In this study, the α-glucosidaseinhibitoryactivity of wheatbran and germ was investigated. The active compounds were screened using an in vitro enzyme-inhibitory assay guided fractionation. Potent α-glucosidaseinhibitorycompounds from wheatgerm were identified as phosphatidic acids, 1,2-dilinoleoylglycero-3-phosphate and 1-palmitoyl-2-linoleoyl-glycero-3-phosphate. The low GI property of whole grain wheat could be attributed to these α-glucosidaseinhibitory phosphatidic acids, which have the potential to prevent or treat Type 2 diabetes.