Hypoglycemic effect of dietary fibers from bamboo shoot shell: An in vitro and in vivo study

• Published in: Food and chemical toxicology Vol. 127; pp. 120 - 126
• Main Authors: Zheng, Yafeng, Wang, Qi, Huang, Juqing, Fang, Dongya, Zhuang, Weijing, Luo, Xianliang, Zou, Xiaobo, Zheng, Baodong, Cao, Hui
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.05.2019
• Subjects: acarbose; alpha-amylase; animal disease models; Bamboo shoot shell; bamboo shoots; blood; blood glucose; diabetes; Diabetic mice; Dietary fiber; enzyme inhibition; functional foods; glucose; glucose tolerance; glycemic effect; Hypoglycemic; in vivo studies; ingredients; insulin; metformin; mice; toxicology; Hypoglycemic; Diabetic mice; Dietary fiber; Bamboo shoot shell
• ISSN: 0278-6915; 1873-6351; 1873-6351
• DOI: 10.1016/j.fct.2019.03.008

Bamboo shoot shell (BSS) was enzymatically decomposed to yield insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and total dietary fiber (TDF), which were investigated for their hypoglycemic properties using in vitro and in vivo methods. The results indicated that SDF exhibited significantly higher glucose adsorbing capacity than those of IDF and TDF. Moreover, SDF showed similar inhibition potential against α-amylase with acarbose. TDF displayed the greater capacities of delaying glucose diffusion and inhibition of α-glucosidase than those of SDF. In the diabetic mice, after 4-week administration of BSS fibers or metformin, the blood glucose levels were significantly reduced and the oral glucose tolerance was improved. TDF and IDF hardly influenced the blood insulin level, while SDF could significantly increase blood insulin level. The results showed that BSS fibers could be a potentially available dietary ingredient in functional food. [Display omitted] •Bamboo shoot shell was decomposed to yield insoluble and soluble fibers.•BSS fibers displayed various hypoglycemic capacities in vitro.•Four-week administration of BSS fibers alleviated diabetic syndrome in mice.•BSS fibers could be a promising dietary ingredient in functional food.