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Research Article | Open Access | Online First

Screening and extraction process optimization for potential α-glucosidase inhibitors from quinoa seeds

Ruili Zheng1,†, Jie Wang1,†, Siyi Liu1, Zhipeng Sun1, Liyan Zhao2( ), Guitang Chen1( )
College of Engineering/National R & D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing 211198, China
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

†These authors equally contributed to this work.

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Highlights

(1) The aqueous extract of quinoa had a higher phenolic content

(2) Polyphenols exhibited the strongest correlation with α-glucosidase inhibitory effect

(3) The maximum extraction yield of black quinoa polyphenols was 5.168 ± 0.066 mg/GAE·g−1

(4) Black quinoa polyphenols inhibited the activities of α-glucosidase and α-amylase

Graphical Abstract

Introduction of Graphical Abstract

Quinoa, a natural functional food, possesses both essential nutrients and bioactive components that prevent hyperglycemia by improving insulin resistance and inhibiting α-glucosidase. Current research mainly focuses on quinoa's hypoglycemic effect, overlooking specific active ingredients. This study extracted active substances from various quinoa varieties using ten solvents and identified black quinoa crude polyphenols (BQCP) as the primary hypoglycemic component. After optimization, purification, and enrichment, black quinoa polyphenols (BQP) were obtained. Enzyme kinetics experiments revealed BQP's hypoglycemic potential, suggesting its potential as a natural hypoglycemic drug or functional food source.

Abstract

To explore the potential factors of quinoa to control blood sugar, five active components, polyphenols, flavonoids, saponins, alkaloids and polysaccharides, were extracted from three kinds of quinoa by using ten different solvents, then in vitro α-glucosidase activity inhibitory experiment these 30 kinds of extracts were determined. Results showed that the total polyphenols from black quinoa had a strong correlation on the inhibition of α-glucosidase (r = 0.91, P < 0.001). Thus, the extraction process of black quinoa crude polyphenols (BQCP) was carried out, and the most efficient extraction conditions were: material-liquid ratio was 1:70 g/mL, ultrasonic temperature was 45 °C, ultrasound time was 30 min, ultrasonic power was 400 W, the optimal extraction amount was 5.148 ± 0.038 mg/g. Moreover, the black quinoa polyphenols (BQP), purified from BQCP, had stronger inhibitory ability on α-glucosidase (IC50 = 0.59 mg/mL) and α-amylase (IC50 = 2.85 mg/mL) and its inhibition effect was greatly to BQCP. This study demonstrates that BQP can be a good potential source of natural hypoglycemic drugs or functional foods.

Keywords

α-glucosidasepolyphenolsα-amylasequinoaactive ingredientsultrasonic extraction

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Food & Medicine Homology
DOI: 10.26599/FMH.2024.9420004
Cite this article:
Zheng R, Wang J, Liu S, et al. Screening and extraction process optimization for potential α-glucosidase inhibitors from quinoa seeds. Food & Medicine Homology, 2024, https://doi.org/10.26599/FMH.2024.9420004

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Received: 06 May 2024
Revised: 24 May 2024
Accepted: 25 May 2024
Published: 09 June 2024
© National R & D Center for Edible Fungus Processing Technology 2024. Published by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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