Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit alpha-amylase, alpha-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat.

Wheat, barley or wheat ? barley and herbs
(Terminalia chebula, Terminalia bellerica and Emblica
officinalis) based low-glycemic-index (low-GI) foods were
developed and studied a-amylase, a-glucosidase and DPPIV
inhibition property in vitro and in the streptozotocininduced
diabetic rats. The GI of products ranged from 47 to
53 than control white bread (GI = 95). Total phenolic
(20.1 ± 1 mg gallic acid/g dry wt.) and flavonoids
(15.2 ± 1 mg quercetin/g dry wt.) were higher in
wheat ? barley than barley (17.2 ± 1; 13.6 ± 2) and
wheat (16.9 ± 1; 14.9 ± 2) products. The in vitro aamylase
(4–10%), a-glucosidase (5–17%) and DPP-IV
(3–26%) inhibition (IC50) of methanol extracts were higher
than the aqueous extracts. The fasting blood glucose
(50.85, 33.22 and 24.52%) and oral glucose tolerance
(AUC = 32.1, 36.04, and 27.73%) was lower in barley,
wheat, and wheat ? barley fed diabetic groups than diabetic
control group (1571.5 ± 13.5 mg/dL/120 min).
Feeding wheat, barley, and W ? B foods for 60 days
inhibited the intestinal a-amylase (1.2, 1.1 and 1.5-folds),
a-glucosidase (1.3, 1.2 and 1.7-folds) and DPP-IV (1.6, 1.5
and 2.1-folds) activity compared to diabetic control. Low-
GI foods lower the systemic glucose level, inhibit the
glycolytic enzymes and DPP-IV activity and hence desirable
for diabetes management.