α-Glucosidase Inhibition

Freeze-Dried Probiotic Fermented Camel Milk Enriched with Ajwa Date Pulp: Evaluation of Functional Properties, Probiotic Viability, and In Vitro Antidiabetic and Anticancer Activities

mycolabadmin

Researchers created a powdered functional food by combining fermented camel milk with Ajwa date pulp and probiotics. The product showed promise in helping manage blood sugar levels and fighting cancer cells in laboratory tests. Adding date pulp improved the powder’s ability to mix with water and helped beneficial bacteria survive digestion. This combination of camel milk and dates offers a potential new functional food option for people looking to prevent or manage diabetes and other diseases.

Extraction, Characterization, Biological Properties, and X-Ray Fluorescence Analysis of Functional Polysaccharides Derived from Limnospira platensis

mycolabadmin

Spirulina (Limnospira platensis) is a nutrient-dense microalga that contains beneficial polysaccharides with multiple health benefits. Researchers extracted and analyzed these polysaccharides, finding they have strong antioxidant properties and can help regulate blood sugar levels by inhibiting α-glucosidase enzymes. These compounds also support beneficial gut bacteria growth, making spirulina a promising natural ingredient for functional foods and health supplements.

Exploring the Bioactive Potential of Calostoma insigne, an Endangered Culinary Puffball Mushroom, from Northeastern Thailand

mycolabadmin

This research investigated a rare, eye-shaped mushroom called Calostoma insigne that grows in Thai rainforests and is eaten by local people. Scientists confirmed traditional beliefs that the mushroom has health benefits, discovering it has antioxidant, anti-cancer, and anti-diabetic properties. The study also determined the best way to grow this mushroom in laboratories, which could help conserve the endangered species while providing a sustainable food and health resource.

Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

mycolabadmin

Researchers used a fungus called Rhizopus oligosporus to make selenium-enriched tempeh, a traditional soybean food. The selenium-enriched tempeh had better protein breakdown, higher amino acid levels, and was better at controlling blood sugar than regular tempeh. This research suggests that selenium-biofortified tempeh could be a healthy functional food for people looking to manage blood sugar levels naturally.

Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and ‘Qiancha 1’ white teas

mycolabadmin

Researchers compared white teas made from ancient tea plants (over 100 years old) with modern cultivated tea varieties. The ancient teas had stronger floral aromas and more bitter taste due to higher levels of beneficial compounds. These compounds, particularly trans-β-ionone and β-damascenone, may help regulate blood sugar levels, making ancient tea plants valuable for both flavor and potential health benefits.

Mass Spectrometry-Based Untargeted Metabolomics and α-Glucosidase Inhibitory Activity of Lingzhi (Ganoderma lingzhi) During the Developmental Stages

mycolabadmin

Scientists studied how the medicinal mushroom Lingzhi changes chemically as it grows from mycelium through various stages to mature fruiting bodies. They found that the mushroom contains many beneficial compounds, including special molecules called triterpenoids, that help block α-glucosidase, an enzyme involved in blood sugar control. Interestingly, the immature mushroom stage showed the strongest anti-diabetic activity, suggesting farmers should harvest at specific times depending on desired health benefits rather than always waiting for full maturity.

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

mycolabadmin

This study examined how oyster mushrooms change nutritionally and chemically as they mature from young to fully grown. Researchers found that while mature mushrooms have more overall nutrients and starch-like compounds, younger middle-stage mushrooms have higher levels of beneficial antioxidant compounds and special substances that may help manage blood sugar. The findings suggest that when and how you harvest mushrooms matters for what health benefits they provide, helping farmers and food makers decide when to pick mushrooms based on what they want to produce.

Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

mycolabadmin

Researchers developed a special tempeh (traditional soybean food) enriched with selenium using a fungus called Rhizopus oligosporus. The selenium-enriched tempeh had improved protein quality with more amino acids and demonstrated strong ability to slow down sugar absorption in the digestive system, similar to diabetes medications. This makes selenium-biofortified tempeh a promising natural functional food for managing blood sugar levels while providing essential selenium nutrients that many people lack.

Research Keyword: α-Glucosidase Inhibition