Effect of In Vitro Gastrointestinal Digestion on Monacolin K and α-Glucosidase and α-Amylase Inhibitory Activities of BRTA and Chemometrics Analysis

Uthai, Narissara; Phanumong, Putkrong; Kraboun, Kitisart

doi:10.30491/jabr.2024.451772.1717

Effect of In Vitro Gastrointestinal Digestion on Monacolin K and α-Glucosidase and α-Amylase Inhibitory Activities of BRTA and Chemometrics Analysis

Document Type : Original Article

Authors

Narissara Uthai ¹

Putkrong Phanumong ²

Kitisart Kraboun ²

¹ Division of Food and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand

² Division of Food Safety Management and Technology, Department of Science, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand

10.30491/jabr.2024.451772.1717

Abstract

Introduction: Broken rice tea supplemented with angkak (BRTA) contains monacolin K and Maillard reaction products (MRPs). The dynamic changes in these bioactive compounds and activities of BRTA after in vitro gastrointestinal digestion were investigated.
Materials and Methods: Different ratios of roasted broken rice to angkak were supplemented in BRTA as 25:75, 50:50, 75:25, and 100:0. The colors, water activity (aw), moisture content, monacolin K, inhibition of peroxidation, DPPH radical scavenging assay, chelating ability on Fe²⁺, and α-glucosidase and α-amylase inhibitory properties of BRTA were investigated after in vitro gastrointestinal digestion.
Results: Monacolin K, antioxidant properties, and α-glucosidase and α-amylase inhibitory abilities of BRTA for all ratios of roasted broken rice to angkak increased after in vitro gastric digestion. BRTA activities using a ratio of 25:75 (roasted broken rice:angkak) were the highest. After in vitro gastrointestinal digestion, monacolin K, antioxidant properties, and α-glucosidase and α-amylase inhibitory abilities of BRTA decreased due to the alkaline condition. Principal component analysis (PCA) and Pearson’s correlation coefficient showed that monacolin K was positively correlated with α-amylase inhibition activity.
Conclusions: Changes in monacolin K and α-glucosidase and α-amylase inhibitory abilities after in vitro gastrointestinal digestion of BRTA were investigated. Other experiments using angkak as a main ingredient should be conducted to determine dynamic changes in bioaccessibility.

Keywords

Angkak

Antioxidant Properties

PCA

Pearson’s Correlation

DPPH