J Nutr Health.  2014 Feb;47(1):12-22.

Exploration of optimum conditions for production of saccharogenic mixed grain beverages and assessment of anti-diabetic activity

• Lee JS
• Kang YH
• Kim KK
• Yun YK
• Lim JG
• Kim TW
• Kim DJ
• Won SY
• Bae MH
• Choi HS
• Choe M

Abstract

PURPOSE
This study was conducted to establish the production conditions through optimization of the production process of beverages using Aspergillus oryzae CF1001, and to analyze volatile compounds and antidiabetic activity.
METHODS
The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables gelatinization temperature (GT, X1), saccharogenic time (ST, X2), and dependent variable; DeltaE value (y). The condition with the lowest DeltaE value occurred with combined 45 min ST and 50degrees C GT. The volatile compounds were analyzed quantitatively by GC-MS.
RESULTS
Assessment of antidiabetic activity of saccharogenic mixed grain beverage (SMGB) was determined by measurement of alpha-glucosidase inhibition activity, and glucose uptake activity and glucose metabolic protein expression by reverse transcriptase polymerase chain reaction (RT-PCR) and western blot analysis. Results of volatile compounds analysis, 62 kinds of volatile compounds were detected in SMGB. Palmitic acid (9.534% ratio), benzaldehyde (8.948% ratio), benzyl ethyl ether (8.792% ratio), ethyl alcohol (8.35% ratio), and 2-amyl furan (4.826% ratio) were abundant in SMGB. We confirmed that alpha-glucosidase inhibition activity, glucose uptake activity, and glucose-metabolic proteins were upregulated by SMGB treatment with concentration dependent manner.
CONCLUSION
Saccharogenic mixed grain beverage (SMGB) showed potential antidiabetic activity. Further studies will be needed in order to improve the taste and functionality of SMGB.

Keyword

response surface methodology; volatile compounds; saccharogenic mixed grain beverage; alpha-glucosidase; anti-diabetic activity

MeSH Terms

alpha-Glucosidases
Aspergillus oryzae
Beverages*
Blotting, Western
Edible Grain*
Ethanol
Ether
Gelatin
Glucose
Palmitic Acid
Reverse Transcriptase Polymerase Chain Reaction
Ethanol
Ether
Gelatin
Glucose
Palmitic Acid
alpha-Glucosidases

Figure

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  Fig. 1. Response surface plot of Brix° on the SMGB as functions of gelanization temperature and saccharogenic times.

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  Fig. 2. Contour map of optimzied conditions for the brix° of SMGB as functions of gelanization temperature and saccharogenic

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  Fig. 3. Effect of SMGB on α-glucosidase inhibition activity. Values are mean ± standard deviation of triplicate determination, different letters on the bars (a-c) indicate significant differences (p < 0.05) by Duncan's multiple range test. Acarbose Asp. CF 1001

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  Fig. 4. Measurement of glucose uptake activity and GLUT-2, −4 expression in HepG2 cell. A: Effect of SMGB (Asp. CF1001) on glucose uptake. B: Effect of SMGB on GLUT-2, GLUT-4 mRNA expression. C: Effect of SMGB on GLUT-2, GLUT-4 protein expression. Values are mean ± standard deviation of triplicate determination, different letters on the bars (a-d) indicate significant differences (p < 0.05) by Duncan's multiple range test. GLUT: Glucose-transporter.

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  Fig. 5. Measurement of glycolytic key enzyme expression in HepG2 cell. A: Effect of SMGB on GK and PDH mRNA expression. B: Effect of SMGB on GK and PDH protein expression. Values are mean ± standard deviation of triplicate determination, different letters on the bars (a-c) indicate significant differences (p < 0.05) by Duncan's multiple range test. GK: glucokinase, PDH: pyruvate dehydrogenase.

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  Fig. 6. Effect of SMGB on ACL and ACC mRNA expression in HepG2 cell. Values are mean ± standard deviation of triplicate determination, different letters on the bars (a-c) indicate significant differences (p < 0.05) by Duncan's multiple range test. ACL: ATP-citrate lyase, ACC: Acetyl-CoA carboxylase.

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