Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Apparatus and Materials
2.3. Food Ingredients
2.4. Food Samples
2.5. Cell Culture: Caco-2 and HuTu-80
2.6. Bioaccessibility of Food Components
2.6.1. Total Carbohydrates
2.6.2. Galactomannan
2.6.3. Free Sugars
2.6.4. Soluble Proteins and Peptides
2.6.5. Free Amino Groups
2.6.6. Total Phenolic Content
2.6.7. Antioxidant Capacity
2.7. Health-Promoting Properties of Bioaccessible Food Components
2.7.1. Alpha-Glucosidase Inhibition Assay
2.7.2. Assays of Serotonin and GLP-1 Secretion
- Cell viability: Cytotoxic effects of test samples were excluded by performing the colorimetric MTT assay [20]. Differentiated Caco-2 cells were incubated with samples (0.05, 0.5 and 5 mg/mL) diluted in PBS containing ascorbic acid (0.1%) and after a 5-min exposure to cells, samples were removed. HuTu-80 cells were first starved with a serum free medium, glucose and glutamine, for 1 h prior to the incubation with the samples (0.01, 0.05 and 0.5 mg/mL) diluted in the starving-medium. After 90-min of exposure, samples were finally removed from HuTu-80 cells.
- Stimulation and quantification of serotonin: Caco-2 cells were supplemented with the bioaccessible fractions (150 μL) at three different concentrations (0.5, 0.05, 0.01 mg/mL) in duplicate. Cells were washed with PBS prior to the addition of samples. Then, cells were stimulated for 5 min in darkness in an orbital shaker. Supernatants were removed from cells and frozen until further quantification of the serotonin hormone could be completed. Positive (cinnamaldehyde, 5 mM) and negative (buffer) controls were also tested.
- Stimulation and quantification of GLP-1: HuTu-80 cells were first starved with a serum free medium, glucose and glutamine, for 1 h prior to stimulation with the bioaccessible fractions (500 μL) at 0.01, 0.05 and 0.5 mg/mL in duplicate. Positive (glutamine 40 mM) and negative (medium) controls were also tested. Cells were exposed to samples for 90 min at 37 °C. After stimulation, supernatants were collected and frozen until further quantification of the GLP-1 hormone could be completed.
2.8. Statistical Analysis
3. Results and Discussion
3.1. Bioaccessibility of Food Components
3.2. Health-Promoting Properties of Foods
3.2.1. Inhibition of α-Glucosidase Activity
3.2.2. Release of Satiety Hormones
4. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Ingredients (g) | SCB | CFB |
---|---|---|
Wheat flour | 56.00 | 59.40 |
Water | 20.00 | 21.20 |
Sunflower oil | 7.75 | 8.20 |
Baking powder | 0.55 | 0.58 |
Salt | 0.37 | 0.39 |
Soy lecithin | 0.33 | 0.35 |
Sucrose | 15.00 | - |
Stevia | - | 2.10 |
FOS | - | 3.50 |
Coffee fibre | - | 4.20 |
TOTAL dough | 100 | 100 |
Estimated fibre content (g fibre/100 g biscuit) | 1.90 | 7.50 1 |
Bioaccessible Compounds | SCB | CFB | Coffee Fibre | Stevia |
---|---|---|---|---|
Total Carbohydrates | ||||
mg glucose eq./g digest | 647.01 ± 70.0 a | 609.34 ± 17.20 a | 113.66 ± 7.57 b | n.d. |
Galactomannan | ||||
mg/g digest | ND | 1.60 ± 0.11 a | 19.49 ± 1.19 b | n.d. |
Sugars | ||||
mg glucose/g digest | 54.84 ± 9.94 a | 28.78 ± 0.65 b | 0.01 ± 0.00 c | 40.02 ± 0.57 d |
mg fructose/g digest | 60.91 ± 3.31 a | 39.21 ± 1.48 b | 0.21 ± 0.01 c | 6.20 ± 0.46 d |
mg mannose/g digest | 0.74 ± 0.11 a | 0.59 ± 0.11 a | 0.29 ± 0.01 b | ND |
Soluble proteins | ||||
mg BSA eq./g digest | 4.11 ± 0.09 a | 3.88 ± 0.30 a | 8.75 ± 0.28 b | n.d. |
Free amino groups | ||||
mg Nα-acetyl-l-lysine eq./g digest | 7.95 ± 0.19 a | 9.16 ± 0.83 a | 24.0 ± 2.53 b | n.d. |
Total phenolic content | ||||
mg CGA eq./g digest | 8.86 ± 0.49 a | 8.98 ± 0.52 a | 15.56 ± 0.95 b | n.d. |
Samples | IC50 (mg/mL) | mg Acarbose eq./g Digest |
---|---|---|
Acarbose | 0.004 ± 0.00 a | - |
Stevia | 5.53 ± 0.35 b,c | 0.79 ± 0.05 |
SCB | 6.22 ± 0.33 b | 0.70 ± 0.04 |
CFB | 3.32 ± 0.12 c | 1.32 ± 0.05 |
Coffee fibre | 23.9 ± 1.31 d | 0.18 ± 0.01 |
FOS | 53.4 ± 2.22 e | 0.08 ± 0.00 |
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Martinez-Saez, N.; Hochkogler, C.M.; Somoza, V.; Del Castillo, M.D. Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion. Nutrients 2017, 9, 694. https://doi.org/10.3390/nu9070694
Martinez-Saez N, Hochkogler CM, Somoza V, Del Castillo MD. Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion. Nutrients. 2017; 9(7):694. https://doi.org/10.3390/nu9070694
Chicago/Turabian StyleMartinez-Saez, Nuria, Christina Maria Hochkogler, Veronika Somoza, and Maria Dolores Del Castillo. 2017. "Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion" Nutrients 9, no. 7: 694. https://doi.org/10.3390/nu9070694