Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities
Alkassoumi Hassane Hamadou, Jiyao Zhang, Haiteng Li, Chao Chen, Bin Xu
Abstract
Traditionally, diverse natural bioactive compounds (polyphenols, proteins, fatty acids, dietary fibers) are used as inhibitors of starch digestive enzymes for lowering glycemic index (GI) and preventing type 2 diabetes mellitus (T2DM). In recent years, organic nanomaterials (ONMs) have drawn a great attention because of their ability to overcome the stability and solubility issues of bioactive. This review aimed to elucidate the implications of ONMs in lowering GI and as encapsulating agents of enzymes inhibitors. The major ONMs are presented. The mechanisms underlying the inhibition of enzymes, the stability within the gastrointestinal tract (GIT) and safety of ONMs are also provided. As a result of encapsulation of bioactive in ONMs, a more pronounced inhibition of enzymes was observed compared to un-encapsulated bioactive. More importantly, the lower the size of ONMs, the higher their inhibitory effects due to facile binding with enzymes. Additionally, in vivo studies exhibited the potentiality of ONMs for protection and sustained release of insulin for GI management. Overall, regulating the GI using ONMs could be a safe, robust and viable alternative compared to synthetic drugs (acarbose and voglibose) and un-encapsulated bioactive. Future researches should prioritize ONMs in real food products and evaluate their safety on a case-by-case basis.