| In recent years,with the continuous improvement of people’s living standards,the prevalence of diabetes has continued to rise.Type 2 diabetes patients account for about 90%of the world’s diabetes patients.Patients with this disease can adjust postprandial blood glucose levels by taking inhibitors ofα-glucosidase andα-amylase to achieve the purpose of treatment.However,the commonly usedα-glucosidase andα-amylase inhibitors currently on the market have certain side effects on the human body.Therefore,it is of great value to screen new naturalα-glucosidase andα-amylase inhibitors with high efficiency and low toxicity.Phenolic compounds present in fruits and vegetables are a common class of naturalα-amylase andα-glucosidase inhibitors.Okra is a vegetable with low GI value and high nutritional value.Its bioactive components,such as phenolic compounds,have been reported to have strong inhibitory effects onα-glucosidase andα-amylase,but its inhibitory effects still need to be further improved.The effects of wounding stress,blanching and ultrasonic treatment on the inhibition ofα-glucosidase andα-amylase in okra were rarely reported.In addition,okra is not easy to be stored,so drying treatment is needed to prolong its storage life.However,the effect of drying method on the inhibition ofα-glucosidase andα-amylase in okra has not been reported.Based on the above questions,this subject took okra as the research object,and first studied the effects of blanching,ultrasound and wounding stress treatment on okra’s inhibition ofα-glucosidase andα-amylase.At the same time,the effect of trauma stress treatment on the mechanism of okra inhibitingα-glucosidase andα-amylase was explored.Then,the effects of different drying methods on the quality of okra treated by wound stress and the inhibition ofα-glucosidase andα-amylase were compared.Finally,the formula of chewable tablets with okra as raw material was designed.The main research contents and conclusions of this paper are as follows:First of all,the effects of blanching,ultrasound and wounding stress treatment on the inhibitory effect of okra onα-glucosidase andα-amylase were studied.The results showed that the wounding stress treatment greatly increased the inhibitory effect of okra onα-glucosidase.The best conditions were that the damage intensity of okra was 1.87 cm~2/g,the callus temperature was 37℃and the storage time is 96 h.Under this condition,compared with untreated okra,the inhibition rate of the wound-stressed okra onα-glucosidase increased by254.4%,and the inhibition rate onα-amylase increased by 143.1%.Secondly,the effect of wounding stress treatment on the mechanism of okra inhibitingα-glucosidase andα-amylase was studied.The results showed that wound stress treatment increased the free phenol content in okra.With the change of wounding stress treatment conditions,the change trend of free phenol content in okra is consistent with the change trend of the inhibitory effect of okra onα-glucosidase andα-amylase.The increased phenolic compounds are mainly quercetin derivatives and catechin derivatives.In addition,the trauma stress treatment did not change the inhibition type and fluorescence quenching mode of okra toα-glucosidase andα-amylase.The inhibition type was reversible mixed inhibition,and the fluorescence quenching mode was static quenching.However,a significant red shift was found in the fluorescence spectra of okra andα-amylase treated with trauma stress.In the end,the effects of different drying methods on the quality of okra and the effect of okra on the inhibition ofα-glucosidase andα-amylase were studied.The results show that freeze-dried okra has the highest chlorophyll content;vacuum-dried okra has the highest total sugar and reducing sugar content;hot-air dried okra has the highest free phenol content and its inhibitory effect onα-glucosidase andα-amylase is the strongest.In addition,the formula of chewable tablets made from hot-air dried okra powder is microcrystalline cellulose of 12%,xylitol of 16%,citric acid of 1.5%,and okra of 70.5%. |
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