3.2.4. Alpha-glucosidase inhibition
Figure 8A illustrates α- glucosidase inhibitory effects of 3%
husk-emulsion with inulin addition (0, 5, 10, 15 and 20% w/w) at 5
mg/ml. All emulsion gel samples delayed α-glucosidase activity, however
inhibitory activity decreased slightly with increasing inulin
concentration from 0% to 20%. The husk-emulsion gel without inulin had
the highest α-glucosidase inhibition (12.93 ± 0.19%), while the
husk-emulsion gel with 20% w/w inulin addition had the lowest
glucosidase inhibition of (10.6 ± 0.91%).
(Place for figure 7)
Fig. 8. Inhibitory potency of (A) 3% psyllium husk emulsion in the
presence of different concentration of inulin at 200X dilution, and (B)
puree samples with incorporated 5% or 10% husk-20% inulin emulsion
gel against α-glucosidase (1 U/mL) activity at 1mM PNPG concentration.
Different letters represent significant different at p<0.05.
All puree samples delayed α-glucosidase activity (Fig. 8B). The
inhibitory activity of puree samples with 10% w/w replacement of the
emulsion gel was higher than that with 5% w/w replacement. The results
suggest that emulsion addition improved α- glucosidase inhibitory
activity of the puree samples. Among the purees with 10% w/w
replacement with husk-20% inulin emulsion gel, salmon had the highest
glucosidase inhibition (4.54%), followed by beef and chicken (4.08 and
3.87%, respectively). The chicken stew had the lowest glucosidase
inhibition of 2.13%. Previous study also suggested psyllium mucilage
could delay α-glucosidase activity and entrap glucose in vitroand in vivo (Palanuvej, 2009; Gibb et al., 2015), but this
mechanism has not been explored. Overall, it can be concluded that
husk-20% inulin emulsion gel incorporation in food product will
beneficially delay α- glucosidase activity.