Evaluation of Indigenous Grains from the Peruvian Andean Region for Antidiabetes and Antihypertension Potential Using In Vitro Methods

Ranilla, Lena Galvez,Apostolidis, Emmanouil,Genovese, Maria Ines,Lajolo, Franco Maria,Shetty, Kalidas The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.4

The health-relevant functionality of 10 thermally processed Peruvian Andean grains (five cereals, three pseudocereals, and two legumes) was evaluated for potential type 2 diabetes-relevant antihyperglycemia and antihypertension activity using in vitro enzyme assays. Inhibition of enzymes relevant for managing early stages of type 2 diabetes such as hyperglycemia-relevant $\alpha$-glucosidase and a-amylase and hypertension-relevant angiotensin I-converting enzyme (ACE) were assayed along with the total phenolic content, phenolic profiles, and antioxidant activity based on the 1,1-diphenyl-2-picrylhydrazyl radical assay. Purple corn (Zea mays L.) (cereal) exhibited high free radical scavenging-linked antioxidant activity (77%) and had the highest total phenolic content ($8\;{\pm}\;1\;mg$ of gallic acid equivalents/g of sample weight) and a-glucosidase inhibitory activity (51% at 5mg of sample weight). The major phenolic compound in this cereal was protocatechuic acid ($287\;{\pm}\;15\;{\mu}g/g$ of sample weight). Pseudocereals such as Quinoa (Chenopodium quinoa Willd) and Kan.iwa (Chenopodium pallidicaule Aellen) were rich in quercetin derivatives ($1,131\;{\pm}\;56$ and $943\;{\pm}\;35\;{\mu}g$ [expressed as quercetin aglycone]/g of sample weight, respectively) and had the highest antioxidant activity (86% and 75%, respectively). Andean legumes (Lupinus mutabilis cultivars SLP-1 and H-6) inhibited significantly the hypertension-relevant ACE (52% at 5mg of sample weight). No a-amylase inhibitory activity was found in any of the evaluated Andean grains. This in vitro study indicates the potential of combination of Andean whole grain cereals, pseudocereals, and legumes to develop effective dietary strategies for managing type 2 diabetes and associated hypertension and provides the rationale for animal and clinical studies.

Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the healthrelevant functional benefits

Lena Gálvez Ranilla 한국식품연구원 2020 Journal of Ethnic Foods Vol.7 No.-

Chicha is a traditional ethnic corn-based fermented beverage with a profound cultural relevance in the Andean region, especially in Peru where it has been part of religious ceremonies since pre-Inca civilizations. Chicha de Guiñapo is made with purple corn and is a typical beverage from the Peruvian region of Arequipa (South of Peru) where some local people still preserve its traditional process and use, but no investigation has been focused on the study of its potential health-relevant functional properties linking the historical perspectives. The current research was aimed at advancing the ethnic cultural relevance of this traditional beverage with an understanding of deep historical and ecological roots and further by evaluating the differences in the traditional processing of Chicha de Guiñapo from five geographical zones in Arequipa (Peru). Furthermore, to understand the potential health relevance, the influence on the total phenolic content (TPC), the total anthocyanin content (TAC), the antioxidant capacity, the in vitro inhibition of α-glucosidase and α-amylase relevant for hyperglycemia management, along with the physicochemical characteristics, were evaluated. No significant differences were observed in the physicochemical parameters, the antioxidant capacity, and the phenolic contents among the Chicha samples from different origins. However, all samples showed a remarkable in vitro inhibition of α-glucosidase and α-amylase with a significant influence of the geographical zone of origin that links historical usage and contemporary health benefits. The Z2 Chicha sample that followed the most traditional preparation had the highest values of TAC, in vitro antioxidant capacity, and anti-hyperglycemia-relevant α-glucosidase and α-amylase inhibitory activities. Results from the current study reveal that Chicha has an important health-relevant functional potential and that the preservation of the traditional historical and ethnic knowledge about its processing is critical for its validation for wider use across all communities.

Evaluation of Indigenous Grains from the Peruvian Andean Region for Antidiabetes and Antihypertension Potential Using In Vitro Methods

Lena Galvez Ranilla,Emmanouil Apostolidis,Franco Maria Lajolo,Kalidas Shetty,Maria Ines Genovese 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.4

The health-relevant functionality of 10 thermally processed Peruvian Andean grains (five cereals, three pseudocereals, and two legumes) was evaluated for potential type 2 diabetes-relevant antihyperglycemia and antihypertension activity using in vitro enzyme assays. Inhibition of enzymes relevant for managing early stages of type 2 diabetes such as hyperglycemia-relevant α-glucosidase and α-amylase and hypertension-relevant angiotensin I-converting enzyme (ACE) were assayed along with the total phenolic content, phenolic profiles, and antioxidant activity based on the 1,1-diphenyl-2-picrylhydrazyl radical assay. Purple corn (Zea mays L.) (cereal) exhibited high free radical scavenging-linked antioxidant activity (77%) and had the highest total phenolic content (8±1mg of gallic acid equivalents/g of sample weight) and α-glucosidase inhibitory activity (51% at 5mg of sample weight). The major phenolic compound in this cereal was protocatechuic acid (287±15μg/g of sample weight). Pseudocereals such as Quinoa (Chenopodium quinoa Willd) and Kañiwa (Chenopodium pallidicaule Aellen) were rich in quercetin derivatives (1,131±56 and 943±35μg [expressed as quercetin aglycone]/g of sample weight, respectively) and had the highest antioxidant activity (86% and 75%, respectively). Andean legumes (Lupinus mutabilis cultivars SLP-1 and H-6) inhibited significantly the hypertension-relevant ACE (52% at 5mg of sample weight). No α-amylase inhibitory activity was found in any of the evaluated Andean grains. This in vitro study indicates the potential of combination of Andean whole grain cereals, pseudocereals, and legumes to develop effective dietary strategies for managing type 2 diabetes and associated hypertension and provides the rationale for animal and clinical studies.

Antidiabetes and Antihypertension Potential of Commonly Consumed Carbohydrate Sweeteners Using In Vitro Models

Lena Galvez Ranilla,권영인,Maria Ines Genovese,Franco Maria Lajolo,Kalidas Shetty 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.2

Commonly consumed carbohydrate sweeteners derived from sugar cane, palm, and corn (syrups) were inves-tigated to determine their potential to inhibit key enzymes relevant to Type 2 diabetes and hypertension based on the totalphenolic content and antioxidant activity using in vitromodels. Among sugar cane derivatives, brown sugars showed higherantidiabetes potential than white sugars; nevertheless, no angiotensin I-converting enzyme (ACE) inhibition was detected inboth sugar classes. Brown sugar from Peru and Mauritius (dark muscovado) had the highest total phenolic content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, which correlated with a moderate inhibition of yeast .-glucosidase with-out showing a significant effect on porcine pancreatic .-amylase activity. In addition, chlorogenic acid quantified by high-performance liquid chromatography was detected in these sugars (128. 6 and 144. 2 .g/g of sample weight, respectively).Date sugar exhibited high .-glucosidase, .-amylase, and ACE inhibitory activities that correlated with high total phenoliccontent and antioxidant activity. Neither phenolic compounds or antioxidant activity was detected in corn syrups, indicatingthat nonphenolic factors may be involved in their significant ability to inhibit .-glucosidase, .-amylase, and ACE. This studyprovides a strong biochemical rationale for further in vivo studies and useful information to make better dietary sweetenerchoices for Type 2 diabetes and hypertension management.

Evaluation of Antihyperglycemia and Antihypertension Potential of Native Peruvian Fruits Using In Vitro Models

Pinto, Marcia Da Silva,Ranilla, Lena Galvez,Apostolidis, Emmanouil,Lajolo, Franco Maria,Genovese, Maria Ines,Shetty, Kalidas The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.2

Local food diversity and traditional crops are essential for cost-effective management of the global epidemic of type 2 diabetes and associated complications of hypertension. Water and 12% ethanol extracts of native Peruvian fruits such as Lucuma (Pouteria lucuma), Pacae (Inga feuille), Papayita arequipe$\tilde{n}$a (Carica pubescens), Capuli (Prunus capuli), Aguaymanto (Physalis peruviana), and Algarrobo (Prosopis pallida) were evaluated for total phenolics, antioxidant activity based on 2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay, and functionality such as in vitro inhibition of $\alpha$-amylase, $\alpha$-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension linked to type 2 diabetes. The total phenolic content ranged from 3.2 (Aguaymanto) to 11.4 (Lucuma fruit) mg/g of sample dry weight. A significant positive correlation was found between total phenolic content and antioxidant activity for the ethanolic extracts. No phenolic compound was detected in Lucuma (fruit and powder) and Pacae. Aqueous extracts from Lucuma and Algarrobo had the highest $\alpha$-glucosidase inhibitory activities. Papayita arequipe$\tilde{n}$a and Algarrobo had significant ACE inhibitory activities reflecting antihypertensive potential. These in vitro results point to the excellent potential of Peruvian fruits for food-based strategies for complementing effective antidiabetes and antihypertension solutions based on further animal and clinical studies.

Evaluation of Antihyperglycemia and Antihypertension Potential of Native Peruvian Fruits Using In Vitro Models

Marcia Da Silva Pinto,Lena Galvez Ranilla,Emmanouil Apostolidis,Franco Maria Lajolo,Maria Inés Genovese,Kalidas Shetty 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.2

Local food diversity and traditional crops are essential for cost-effective management of the global epidemic of type 2 diabetes and associated complications of hypertension. Water and 12% ethanol extracts of native Peruvian fruits such as Lucuma (Pouteria lucuma), Pacae (Inga feuille), Papayita arequipeña (Carica pubescens), Capuli (Prunus capuli), Aguaymanto (Physalis peruviana), and Algarrobo (Prosopis pallida) were evaluated for total phenolics, antioxidant activity based on 2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay, and functionality such as in vitro inhibition of α-amylase, α-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension linked to type 2 diabetes. The total phenolic content ranged from 3.2 (Aguaymanto) to 11.4 (Lucuma fruit) mg/g of sample dry weight. A significant positive correlation was found between total phenolic content and antioxidant activity for the ethanolic extracts. No phenolic compound was detected in Lucuma (fruit and powder) and Pacae. Aqueous extracts from Lucuma and Algarrobo had the highest α-glucosidase inhibitory activities. Papayita arequipeña and Algarrobo had significant ACE inhibitory activities reflecting antihypertensive potential. These in vitro results point to the excellent potential of Peruvian fruits for food-based strategies for complementing effective antidiabetes and antihypertension solutions based on further animal and clinical studies.