RESUMEN
This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey formulation (35, 50 and 65% v/v of whey) and ultrasonicated (at 40 kHz and 11 W/cm2) for 0, 3 or 10 min, prior to fermentation with L. casei 431. The treatments were identified as 35/65/0, 50/50/0, 65/35/0, 35/65/3, 50/50/3, 65/35/3, 35/65/10, 50/50/10 and 65/35/10, referring to the whey percentage, oat percentage, and the ultrasound time (min), respectively. The beverages 50/50/0 and 50/50/3 registered the highest (P < 0.05) growth with 1.96 and 2.00 log CFU ml, respectively. In general, the final average population of L. casei 431 was 7 to 8.86 log CFU/ml, being this adequate for a probiotic beverage. The highest antioxidant activity was found in the 35/65/3, 35/65/10, 50/50/3 and 50/50/10 beverages without difference (P < 0.05) among them. There was no effect of gender on the acceptance of the probiotic beverages. The best accepted beverage by women was 50/50/3 and both genders disliked the beverage 35/65/10. There was no relationship between the acceptance of the beverages and the consumers' habit by fermented milk beverages. No difference in the preference between the 50/50/0 and the 50/50/3 beverage was found. It is concluded that the probiotic beverage containing 50% whey and 50% oat and ultrasonicated for 3 min generated the highest levels of L. casei 431 growth, high antioxidant activity and good consumer acceptance and preference.
RESUMEN
Maize silks have been used in Mexico for centuries as a natural-based treatment for various illnesses, including obesity and diabetes. It has been shown in mice that intake of maize silk extracts reduces the levels of blood glucose. However, it is not clear how or what maize silk compounds are involved in such an effect. A hypothesized mechanism is that some maize silk compounds can inhibit carbohydrate hydrolyzing enzymes like α-glucosidases. This work aimed to assess the capability of both saccharides and phenolic compounds from maize silks to inhibit intestinal α-glucosidases. Results showed that saccharides from maize silks did not produce inhibition on intestinal α-glucosidases, but phenolics did. Maize silk phenolics increased the value of Km significantly and decreased the Vmax slightly, indicating a mixed inhibition of α-glucosidases. According to the molecular docking analysis, the phenolics maysin, methoxymaysin, and apimaysin, which had the highest predicted binding energies, could be responsible for the inhibition of α-glucosidases. PRACTICAL APPLICATIONS: The International Diabetes Federation (IDF) reported in 2017 that diabetes affects over 424 million people worldwide, and caused 4 million deaths. Non-insulin-dependent diabetes or type 2 diabetes mellitus (T2DM) accounts for â¼90% of cases. T2DM is characterized by insulin resistance and pancreatic ß-cell failure. Therapy for T2DM includes the use of sulfonylureas, thiazolidinediones, biguanides, and α-glucosidase inhibitors. Regarding the α-glucosidase inhibitors, only few are commercially available, and these have been associated with severe gastrointestinal side effects. This work aimed to assess the capability of both saccharides and phenolic compounds from maize silks to inhibit intestinal α-glucosidases. Results from this work evidenced that maize silk polyphenols acted as effective inhibitors of intestinal rat α-glucosidases. Computational analysis of maize silk polyphenols indicated that maysin, a particular flavonoid from maize silks, could be responsible for the inhibition of α-glucosidases.