Suppressive effect of extruded adzuki beans (Vigna angularis) onhyperglycemia after sucrose loading
Yang Yao, Guixing Ren
Extrusion process has been widely used for the development of many functional foods. The aim of thisstudy was to assess the effect of extrusion process on antioxidant and -glucosidases inhibition propertiesof adzuki beans. The results showed that there were no significant differences of polysaccharide content,protein content, and total flavonoid content (TFC) between adzuki beans extract (ABE) and extrudedadzuki beans extract (EABE). However, a significant decrease in the total phenolic content (TPC) wasobserved. The antioxidant activity determined by a method based on the 1,1-diphenyl-2-picrylhydrazylradical (DPPH) radical-scavenging activity also decreased significantly after extrusion. This study, for thefirst time, identified that extruded adzuki beans protein (10 mg/mL) significantly inhibited rat intestinal-glucosidases (60.44%). Further animal study revealed that the oral intake of EABE (300 mg/kg) signifi-cantly reduced postprandial blood glucose by 15.6% and 30.9% following sucrose challenge in the normaland streptozocin-treated rats, respectively. The results demonstrated that the potential for the extrudedfood products with the improved antidiabetic activity from adzuki beans.