| Titre : | Contribution to the study of the effect of durum wheat, frik, barley and mermez starches and brans on type II diabetes | | Type de document : | texte manuscrit | | Auteurs : | Djahida Bey, Auteur ; Reguia Mahfoudi, Directeur de thèse ; Mohamed Benalia, Directeur de thèse | | Editeur : | Laghouat : Université Amar Telidji - Département de biologie | | Année de publication : | 2024 | | Importance : | 127 p. | | Format : | 27 cm. | | Accompagnement : | 1 disque optique numérique (CD-ROM) | | Note générale : | Option : Applied biochemistry | | Langues : | Anglais | | Catégories : | THESES :14 biologie
| | Mots-clés : | Durum wheat Barley Bran Husk Phenolic extract Antioxidant activity α-amylase inhibitory effect In vitro flour hydrolysis | | Résumé : | Durum wheat and barley and their derived products, frik and mermez, are important elements in the Algerian people‘s diet; nevertheless, enormous quantities of bran and husk are generated after the milling process. Hence, the first part of the current study aimed to valorize the byproducts of these grains by investigating their phytochemicals and their inhibitory effect on amylase, and evaluating their antioxidant activity. An ultrasonicassisted extraction technique was used to extract phenolic compounds from 12 samples from three locations in Algeria. Sixty extracts were obtained using five solvent systems. Total phenolic content was estimated using the Folin-Ciocalteu reagent, and antioxidant activity was measured using four different methods: ABTS·+, DPPH˙, FRAP, and AAPH-induced antihemolytic assays. The DNS method was used for in vitro α-amylase inhibitory activity estimation. The second part of this work was devoted to the flour of these grains. In the first step, an estimation of starch content in the flour extract using an iodine reagent was followed by an estimation of maltose released after 20 min of incubation with α-amylase.
A significant total phenolic content was detected, ranging between 3.43 ± 0.14 and 0.06 ± 0.00mg GAE.g-1DM. The highest antioxidant activity was achieved in MS. Me extract by the ABTS·+ test, in MS. HAc extract by both DPPH˙ and FRAP, and in WL. Ace extract was determined by AAPH-induced hemolysis. Moreover, a higher α-amylase inhibitory activity was achieved by the aqueous bran extract of frik from the Laghouat region. Based on PCA analysis, twenty of sixty extracts were selected for identification and quantification by HPLC-DAD-ESI-MS.
Eleven phenolic compounds were detected; catechin, malic acid, and quinic acid were the most abundant, with the highest amount found in frik bran. Correlations were also investigated using the Pearson method. The two most relevant compounds contributing to α-amylase inhibition were catechin and malic acid.
The starch content varied widely in the investigated flour extracts, ranging from 13.6 to 132.6 mg S/g. A higher value was recorded for wheat from the Laghouat region. The maltose amount ranged between 8.66 and 2.89 mg maltose/g flour. A higher released maltose amount was recorded in Setif barley flour extract. The maltose content released at the end of amylolytic hydrolysis was estimated using DNS. All flours are susceptible to in vitro hydrolysis with α-amylase, and mermez flour seems to be the fastest to hydrolyze relative to other flours. The maximum amount of maltose released at the end of flour hydrolysis ranged between 13.71 and 109.33 mg/1g of flour. Mermez flours from the three studied regions had the highest maltose contents, and the lowest maltose amounts released were found in Setif and Msila wheat flours. Ultimately, this study undoubtedly contributed to some valorization and yielded valuable information regarding the phytochemicals and bioactivities of these byproducts. which could be significant in managing diabetes type 2. In addition, in light of the results of in vitro flour hydrolysis, mermez flour is not recommended for diabetics. However, in vivo studies should be done to confirm these findings. | | note de thèses : | Thèse de doctorat en sciences biologiques |
Contribution to the study of the effect of durum wheat, frik, barley and mermez starches and brans on type II diabetes [texte manuscrit] / Djahida Bey, Auteur ; Reguia Mahfoudi, Directeur de thèse ; Mohamed Benalia, Directeur de thèse . - Laghouat : Université Amar Telidji - Département de biologie, 2024 . - 127 p. ; 27 cm. + 1 disque optique numérique (CD-ROM). Option : Applied biochemistry Langues : Anglais | Catégories : | THESES :14 biologie
| | Mots-clés : | Durum wheat Barley Bran Husk Phenolic extract Antioxidant activity α-amylase inhibitory effect In vitro flour hydrolysis | | Résumé : | Durum wheat and barley and their derived products, frik and mermez, are important elements in the Algerian people‘s diet; nevertheless, enormous quantities of bran and husk are generated after the milling process. Hence, the first part of the current study aimed to valorize the byproducts of these grains by investigating their phytochemicals and their inhibitory effect on amylase, and evaluating their antioxidant activity. An ultrasonicassisted extraction technique was used to extract phenolic compounds from 12 samples from three locations in Algeria. Sixty extracts were obtained using five solvent systems. Total phenolic content was estimated using the Folin-Ciocalteu reagent, and antioxidant activity was measured using four different methods: ABTS·+, DPPH˙, FRAP, and AAPH-induced antihemolytic assays. The DNS method was used for in vitro α-amylase inhibitory activity estimation. The second part of this work was devoted to the flour of these grains. In the first step, an estimation of starch content in the flour extract using an iodine reagent was followed by an estimation of maltose released after 20 min of incubation with α-amylase.
A significant total phenolic content was detected, ranging between 3.43 ± 0.14 and 0.06 ± 0.00mg GAE.g-1DM. The highest antioxidant activity was achieved in MS. Me extract by the ABTS·+ test, in MS. HAc extract by both DPPH˙ and FRAP, and in WL. Ace extract was determined by AAPH-induced hemolysis. Moreover, a higher α-amylase inhibitory activity was achieved by the aqueous bran extract of frik from the Laghouat region. Based on PCA analysis, twenty of sixty extracts were selected for identification and quantification by HPLC-DAD-ESI-MS.
Eleven phenolic compounds were detected; catechin, malic acid, and quinic acid were the most abundant, with the highest amount found in frik bran. Correlations were also investigated using the Pearson method. The two most relevant compounds contributing to α-amylase inhibition were catechin and malic acid.
The starch content varied widely in the investigated flour extracts, ranging from 13.6 to 132.6 mg S/g. A higher value was recorded for wheat from the Laghouat region. The maltose amount ranged between 8.66 and 2.89 mg maltose/g flour. A higher released maltose amount was recorded in Setif barley flour extract. The maltose content released at the end of amylolytic hydrolysis was estimated using DNS. All flours are susceptible to in vitro hydrolysis with α-amylase, and mermez flour seems to be the fastest to hydrolyze relative to other flours. The maximum amount of maltose released at the end of flour hydrolysis ranged between 13.71 and 109.33 mg/1g of flour. Mermez flours from the three studied regions had the highest maltose contents, and the lowest maltose amounts released were found in Setif and Msila wheat flours. Ultimately, this study undoubtedly contributed to some valorization and yielded valuable information regarding the phytochemicals and bioactivities of these byproducts. which could be significant in managing diabetes type 2. In addition, in light of the results of in vitro flour hydrolysis, mermez flour is not recommended for diabetics. However, in vivo studies should be done to confirm these findings. | | note de thèses : | Thèse de doctorat en sciences biologiques |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la rechercheComposition chimique, activité antioxydante et antifongique des huiles essentielles de deux espèces végétales du genre Artmisia / Djahida Bey
