Biological Activity of Traditional Foods: Alpha-Amylase and Alpha-Glucosidase Inhibition of Legumes and Cereals

Year 2026, Volume: 15 Issue: 1 , 104 - 111 , 30.03.2026

Songül Bayrak

https://doi.org/10.46810/tdfd.1800907

https://izlik.org/JA46HU37BZ

Abstract

This study investigated the in vitro inhibitory effects of cereal and legume extracts namely lentil (Lens culinaris), chickpea (Cicer arietinum), kidney bean (Phaseolus vulgaris), rice (Oryza sativa), and bulgur commonly consumed in Turkey, on α-amylase and α-glucosidase enzymes. Inhibition of these enzymes is recognized as a key mechanism in regulating postprandial glycemia and preventing type 2 diabetes. The IC₅₀ values of the extracts obtained with 50% ethanol revealed that kidney bean exhibited the strongest α-amylase inhibition (43.31 mg/mL), followed by lentil and bulgur (63 mg/mL). For α-glucosidase, bulgur (57.70 mg/mL) and kidney bean (77 mg/mL) demonstrated the highest inhibitory activities. Acarbose, used as a positive control, exhibited the lowest IC₅₀ values for both enzymes. These findings suggest that the tested cereals and legumes can modulate digestive enzyme activity, and their regular consumption may contribute to lowering the risk of obesity and diabetes. Overall, the study highlights that incorporating locally available plant-based foods as functional ingredients can provide a natural and sustainable strategy for preventing metabolic disorders.

Keywords

α-Glucosidase , Legumes , Cereals , Enzyme inhibition , Type 2 diabetes

Ethical Statement

There is no need for an Ethics Committee Certificate for our study.

Supporting Institution

There is no institution supporting it

Thanks

This study was carried out at Ataturk University. The author, thanks to this university

Geleneksel Besinlerin Biyolojik Aktivitesi: Baklagil ve Tahılların Alfa-Amilaz ve Alfa-Glukozidaz İnhibisyonu

https://izlik.org/JA46HU37BZ

Abstract

Bu çalışma, Türkiye’de yaygın olarak tüketilen mercimek (Lens culinaris), nohut (Cicer arietinum), barbunya (Phaseolus vulgaris), pirinç (Oryza sativa) ve bulgur gibi tahıl ve baklagil özütlerinin α-amilaz ve α-glukozidaz enzimleri üzerindeki inhibitör etkilerini in vitro olarak değerlendirmiştir. Bu enzimlerin inhibisyonu, postprandiyal gliseminin düzenlenmesi ve tip 2 diyabetin önlenmesinde önemli bir mekanizma olarak görülmektedir. %50 etanol ile elde edilen ekstraktların IC₅₀ değerleri incelendiğinde, α-amilaz için en güçlü inhibisyon kidney bean (43,31 mg/mL) özütünde gözlenmiş, bunu mercimek ve bulgur (63 mg/mL) izlemiştir. α-glukozidaz üzerinde ise bulgur (57,70 mg/mL) ve kidney bean (62,45 mg/mL) en yüksek aktiviteyi göstermiştir. Pozitif kontrol olarak kullanılan akarboz, her iki enzim için de en düşük IC₅₀ değerine sahip olmuştur. Sonuçlar, bu tahıl ve baklagillerin sindirim enzimlerini düzenleyici etkiler gösterdiğini ve düzenli tüketimlerinin obezite ve diyabet riskini azaltmada destekleyici rol oynayabileceğini göstermektedir. Bu çalışma, yerel bitkisel gıdaların fonksiyonel bileşen olarak kullanılmasının metabolik hastalıkların önlenmesinde doğal ve sürdürülebilir bir yaklaşım sunabileceğini ortaya koymaktadır.

Keywords

α-Amilaz , α-Glukozidaz , Baklagiller , Tahıllar , Enzim inhibisyonu , Tip 2 diyabet

Ethical Statement

Çalışmamız için Etik Kurul Belgesine İhtiyaç Yoktur.

Supporting Institution

Destekleyen herhangi bir kurum yok

Thanks

Bu çalışma Atatürk Üniversitesi'nde gerçekleştirilmiştir. Yazar, bu üniversiteye teşekkürlerini sunar.

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