Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

He Ni, Helen E Hayes, David Stead, Vassilios Raikos* (Corresponding Author)

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)
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Abstract

In this study aqueous extracts from salal berry (SB) and blackcurrant pomace (BCP) were used to reformulate yogurt and the anti-diabetic properties of the beverage were investigated during 4 weeks of cold storage at 4 ºC. Results indicated that α-amylase, α-glucosidase and DPP-IV inhibitory activities increased with storage time for all samples. At the end of storage period α-amylase, α-glucosidase and DPP-IV inhibition were >61%, 62% and 56% respectively for all yogurt types. This increase in bioactivity during cold storage is attributed to the viability of lactic acid bacteria (~108 cfu/g), which is maintained for 4 weeks. Enzyme inhibition increased similarly for all yogurt types at 4 ºC except for α-glucosidase. Yogurt with BCP showed the highest potency to inhibit α-glucosidase (>90%) with an IC50 value of 0.20mg/ml (week 4). A peptidomic approach based on liquid chromatography coupled with mass spectrometry (LC-MS) was used for the separation and identification of peptides generated in three types of yogurt. A total of 486 peptides mainly from caseins were identified, of which 15 have documented bioactivity, predominantly as antimicrobial agents or ACE-inhibitors.
Original languageEnglish
Article number00875
JournalHeliyon
Volume4
Issue number10
Early online date23 Oct 2018
DOIs
Publication statusPublished - Oct 2018

Bibliographical note

This work is part of the Strategic Research Programme 2016–2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).

Keywords

  • food analysis
  • food safety
  • food science
  • food technology
  • nutrition

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