Black garlic melanoidins inhibit in vitro α‐amylase and α‐glucosidase activity: the role of high‐molecular‐weight fluorescent compounds

Abstract

AbstractBACKGROUNDBlack garlic (Allium sativum L.) melanoidins (MLDs) are produced by Maillard reaction under high temperature and high humidity, and has a variety of biological activities. The aim of this study was to analyze the structural characteristics and investigate α‐amylase and α‐glucosidase in vitro inhibitory activity of black garlic MLDs.RESULTSSpectroscopic and chemical analysis revealed that black garlic MLDs were heterogeneous macromolecular polymers with a skeletal structure similar to sugar chains. Molecular weight distribution and 3DEEM fluorescence showed that black garlic MLDs were composed of high‐molecular‐weight colorants with strong fluorescence properties. The polarity of black garlic MLDs was related to the fluorescence groups. The results of physicochemical properties proved that the polarity difference of black garlic MLDs was related to the elemental composition, resulting in differences in fluorescence, thermodynamic and apparent characteristics. MLDs with higher levels of fluorescent intensity (BG20 and BG40) had stronger inhibitory effects on α‐amylase and α‐glucosidase than BGW, and hydrolysis of fluorescent groups attenuated the inhibitory activity. The median inhibitory concentration (IC50) of black garlic MLDs against enzymes was positively correlated with the concentration, and the kinetic results detected non‐competitive and mixed types of inhibition.CONCLUSIONHigh‐molecular‐weight fluorescent components of black garlic MLDs played a crucial role in the inhibitory activities of α‐amylase and α‐glucosidase, and the inhibitory ability was positively correlated with concentration. Black garlic MLDs had the potential to block postprandial glucose rise. © 2023 Society of Chemical Industry.