In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management
Date of Original Version
Phenolic-enriched extracts of Canadian maple syrup, namely ethyl acetate (MS-EtOAc) and butanol (MS-BuOH), were evaluated for their ability to inhibit carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management. Extracts were standardized to phenolic contents by the Folin-Ciocalteau method and assayed for yeast α-glucosidase inhibitory activities. On normalization to phenolic content, MS-BuOH exhibited higher inhibitory activity than MS-EtOAc (IC50=68.38 and 107.9μg phenolics, respectively). The extracts were further assayed for inhibition of porcine α-amylase and rat α-glucosidase enzymes. MS-BuOH exhibited higher rat α-glucosidase and porcine α-amylase inhibitory activities (IC50=135 and 103μg phenolics, respectively) than MS-EtOAC extract (IC50>187μg phenolics in both assays). These results suggest that maple syrup extracts may have potential for phenolic-mediated type 2 diabetes management, with the MS-BuOH phenolic-enriched fraction having highest bioactivity. © 2011 Elsevier Ltd.
Publication Title, e.g., Journal
Journal of Functional Foods
Apostolidis, Emmanouil, Liya Li, Chong Lee, and Navindra P. Seeram. "In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management." Journal of Functional Foods 3, 2 (2011). doi: 10.1016/j.jff.2011.03.003.