α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana
Type II diabetes prevalence rate is increasing globally. That’s why recently, our research group has worked on functional yogurts made from milk of different species by using functional ingredients to explore their α-amylase inhibitory activity relevant to management of type II diabetes. Sixteen yog...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | Food and Agricultural Immunology |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/09540105.2024.2389091 |
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| author | Aneela Hameed Fartashia Ashraf Muhammad Junaid Anwar Adnan Amjad Muzzamal Hussain Muhammad Imran Ahmed Mujtaba Ishtiaque Ahmad Muhammad Shoaib Aslam Ahmed H. El-Ghorab Mohammed M. Ghoneim Mohamed E. Shaker Mohamed A. Abdelgawad Entessar Al Jbawi |
| author_facet | Aneela Hameed Fartashia Ashraf Muhammad Junaid Anwar Adnan Amjad Muzzamal Hussain Muhammad Imran Ahmed Mujtaba Ishtiaque Ahmad Muhammad Shoaib Aslam Ahmed H. El-Ghorab Mohammed M. Ghoneim Mohamed E. Shaker Mohamed A. Abdelgawad Entessar Al Jbawi |
| author_sort | Aneela Hameed |
| collection | DOAJ |
| description | Type II diabetes prevalence rate is increasing globally. That’s why recently, our research group has worked on functional yogurts made from milk of different species by using functional ingredients to explore their α-amylase inhibitory activity relevant to management of type II diabetes. Sixteen yogurt treatments were made from milk of four species, cow, goat, buffalo, and camel by incorporating Stevia rebudiana (5 ml) and Cinnamomum verum (10 ml) extract. The physicochemical attributes and α-amylase inhibition rate of prepared functional yogurts were evaluated on 1st, 7th, 14th and 21st days of storage. Significant changes in physicochemical properties were observed in cinnamon and stevia camel milk yogurt. All yogurts showed increase in inhibition rate till 14th day and decline on 21st day of storage period. However, cinnamon camel milk yogurt showed 63% α-amylase inhibition on 1st day,cinnamon and stevia camel milk yogurt showed highest α-amylase inhibition (61.15%) on 14th day. |
| format | Article |
| id | doaj-art-b586d2470c7d46498c7349d2d7f8f61b |
| institution | Kabale University |
| issn | 0954-0105 1465-3443 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Food and Agricultural Immunology |
| spelling | doaj-art-b586d2470c7d46498c7349d2d7f8f61b2024-12-20T03:35:56ZengTaylor & Francis GroupFood and Agricultural Immunology0954-01051465-34432024-12-0135110.1080/09540105.2024.2389091α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudianaAneela Hameed0Fartashia Ashraf1Muhammad Junaid Anwar2Adnan Amjad3Muzzamal Hussain4Muhammad Imran5Ahmed Mujtaba6Ishtiaque Ahmad7Muhammad Shoaib Aslam8Ahmed H. El-Ghorab9Mohammed M. Ghoneim10Mohamed E. Shaker11Mohamed A. Abdelgawad12Entessar Al Jbawi13Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanFaculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanFaculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanFaculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanDepartment of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, University of Narowal-Pakistan, Narowal, PakistanDepartment of Food Sciences and Technology, Faculty of Engineering and Technology, Hamdard University Islamabad Campus, Islamabad, PakistanDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanDepartment of Dietetics and Nutritional Sciences, University of Sialkot, Sialkot, PakistanDepartment of Chemistry, College of Science, Jouf University, Sakaka, Saudi ArabiaDepartment of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Ad Diriyah, Saudi ArabiaDepartment of Pharmacology, College of Pharmacy, Jouf University, Sakaka, Saudi ArabiaDepartment of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi ArabiaAgricultural Extension Directorate, MAAR, Damascus, SyriaType II diabetes prevalence rate is increasing globally. That’s why recently, our research group has worked on functional yogurts made from milk of different species by using functional ingredients to explore their α-amylase inhibitory activity relevant to management of type II diabetes. Sixteen yogurt treatments were made from milk of four species, cow, goat, buffalo, and camel by incorporating Stevia rebudiana (5 ml) and Cinnamomum verum (10 ml) extract. The physicochemical attributes and α-amylase inhibition rate of prepared functional yogurts were evaluated on 1st, 7th, 14th and 21st days of storage. Significant changes in physicochemical properties were observed in cinnamon and stevia camel milk yogurt. All yogurts showed increase in inhibition rate till 14th day and decline on 21st day of storage period. However, cinnamon camel milk yogurt showed 63% α-amylase inhibition on 1st day,cinnamon and stevia camel milk yogurt showed highest α-amylase inhibition (61.15%) on 14th day.https://www.tandfonline.com/doi/10.1080/09540105.2024.2389091Enzymediabetesyogurtprobioticsfunctional food |
| spellingShingle | Aneela Hameed Fartashia Ashraf Muhammad Junaid Anwar Adnan Amjad Muzzamal Hussain Muhammad Imran Ahmed Mujtaba Ishtiaque Ahmad Muhammad Shoaib Aslam Ahmed H. El-Ghorab Mohammed M. Ghoneim Mohamed E. Shaker Mohamed A. Abdelgawad Entessar Al Jbawi α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana Food and Agricultural Immunology Enzyme diabetes yogurt probiotics functional food |
| title | α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana |
| title_full | α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana |
| title_fullStr | α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana |
| title_full_unstemmed | α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana |
| title_short | α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana |
| title_sort | α amylase enzyme inhibition relevant to type ii diabetes by using functional yogurt with cinnamomum verum and stevia rebaudiana |
| topic | Enzyme diabetes yogurt probiotics functional food |
| url | https://www.tandfonline.com/doi/10.1080/09540105.2024.2389091 |
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