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)

Research output: Contribution to journalArticle

3 Citations (Scopus)
5 Downloads (Pure)

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

Fingerprint

Gaultheria
Ribes
Yogurt
Beverages
Glucosidases
Hypoglycemic Agents
Fruit
Amylases
Peptides
Anti-Infective Agents
Caseins
Angiotensin-Converting Enzyme Inhibitors
Liquid Chromatography
Inhibitory Concentration 50
Lactic Acid
Mass Spectrometry
Bacteria
Enzymes

Keywords

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

Cite this

@article{9e35c795310a48b791855fdd80b1beba,
title = "Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties",
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.",
keywords = "food analysis, food safety, food science, food technology, nutrition",
author = "He Ni and Hayes, {Helen E} and David Stead and Vassilios Raikos",
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).",
year = "2018",
month = "10",
doi = "10.1016/j.heliyon.2018.e00875",
language = "English",
volume = "4",
journal = "Heliyon",
issn = "2405-8440",
publisher = "Elsevier",
number = "10",

}

TY - JOUR

T1 - Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

AU - Ni, He

AU - Hayes, Helen E

AU - Stead, David

AU - Raikos, Vassilios

N1 - 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).

PY - 2018/10

Y1 - 2018/10

N2 - 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.

AB - 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.

KW - food analysis

KW - food safety

KW - food science

KW - food technology

KW - nutrition

U2 - 10.1016/j.heliyon.2018.e00875

DO - 10.1016/j.heliyon.2018.e00875

M3 - Article

VL - 4

JO - Heliyon

JF - Heliyon

SN - 2405-8440

IS - 10

M1 - 00875

ER -