Antioxidant and α-amylase inhibitory activities and starch hydrolysis kinetics of kidney bean by simulating digestion in vitro

• Published in: Shipin yu jixie
• Main Authors: SHI Juan, BAO Hong-hui, ZHANG Pei, ZHANG Ti-pei, ZHOU Rui
• Format: Article
• Language: English
• Published: The Editorial Office of Food and Machinery 2022-12-01
• Subjects: kidney bean; simulated digestion in vitro; antioxidant; α-amylase; hydrolysis kinetics; glucose diffusion
• Online Access: http://www.ifoodmm.com/spyjxen/article/abstract/20221104
• ISSN: 1003-5788

<b>Objective:</b> To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. <b>Methods:</b> The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and <i>α</i>-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. <b>Results:</b> The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and <i>α</i>-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean （<i>P</i>＜0.05）. The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch contents and glucose diffusion rate were black kidney bean＜red kidney bean＜white kidney bean （<i>P</i>＜0.05）. Additionally, the contents of bioactive components of kidney bean digestive juices were positively correlated with the antioxidant activities, but negatively correlated with the rates of glucose diffusion （<i>P</i>＜0.05）. <b>Conclusion:</b> The digestive juices of kidney bean were rich in phenolic compounds and exhibited excellent antioxidant activity and certain <i>α</i>-amylase inhibitory ability.