Foods (Jul 2024)

In Vivo Glycemic Response of Fruit-Based Mango (<i>Mangifera indica</i>) and Pineapple (<i>Ananas comosus</i>) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies

  • Yolanda E. Pérez-Beltrán,
  • Abraham Wall-Medrano,
  • Monserrat A. Valencia Estrada,
  • Jorge A. Sánchez-Burgos,
  • Francisco Javier Blancas-Benítez,
  • Juscelino Tovar,
  • Sonia G. Sáyago-Ayerdi

DOI
https://doi.org/10.3390/foods13142258
Journal volume & issue
Vol. 13, no. 14
p. 2258

Abstract

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The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (−1692.5985 and −2757.674 kcal/mol) and ferulic acid (−1692.8904 and −2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking.

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