Modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients.
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| Title: | Modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients. |
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| Authors: | Gbenga-Fabusiwa, F. J.1 fjgbenga74@gmail.com, Oladele, E. P.2, Oboh, G.3, Adefegha, S. A.3, Fabusiwa, O. F.4, Osho, P. O.1 |
| Source: | Journal of Food Biochemistry. Apr2021, Vol. 45 Issue 4, p1-10. 10p. |
| Subjects: | Biscuits, Butyrylcholinesterase, People with diabetes, Pigeon pea, Glucosidases, LDL cholesterol |
| Abstract: | This study examined the modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients. Composite flours were formulated using pigeon pea (PP) and wheat flour (WF) in ratio 100:0, 75:25, 50:50, 25:75, and 0:100. Sixty diabetic patients (DP) were treated with biscuit samples and the effect of the biscuits on the serum lipid profile, α-glucosidase, and butyrylcholinesterase (BChE) activities were evaluated. The result revealed that total cholesterol ranged from [100-PP (13.94 ± 1.05 mg/dl)-REF (40.46 ± 3.09 mg/dl)]; triglyceride [100-PP (28.00 ± 1.14)-REF (115.00 ± 7.05)], low-density lipoprotein (LDL-C) [100-PP (0.75 ± 0.30)-REF (13.30 ± 2.04)], high-density lipoprotein level(HDL-C) [REF (4.16 ± 0.49)-100- PP (7.59 ± 1.62)], LDL-C/HDL-C [100-PP (0.098 ± 0.01)-REF (8.72 ± 1.20)]. Alanine aminotransferase [CAB (3.10 ± 0.51 U/L)-REF (6.90 ± 0.84 U/L)]; aspartate aminotransferase [100-PP (9.50 ± 0.61 U/L)-REF (19.75 ± 1.50 U/L)]; alkaline phosphate (ALP) [CAB (26.99 ± 2.13 U/L)-BASELINE (UT) (92.40 ± 5.41 U/L]. α-glucosidase [100-PP (1.20 ± 0.07)-REF (0.37 ± 0.02)] and BChE [100-PP (1.12 ± 0.09)-REF (1.30 ± 0.01)] and Malondialdehyde [100-PP (0.33 ± 0.08)-REF (0.37 ± 0.04)]. 100-PP had an outstanding antihyperlipidemic potentials, not injurious to liver and might serve as good functional food that could help in preventing the risk of developing heart coronary disease, atherosclerosis, and stroke. Practical applications This study provides vital information on the possible effect of pigeon pea-wheat biscuits on the serum lipid profile and peroxidation levels, α-glucosidase and butyrylcholinesterase of diabetic patients. The biscuits produced had lowering effect on cholesterol and low-density lipoprotein but improved high-density lipoprotein. All the biscuits have good lipid profile which may lower the risk of developing coronary heart diseases and vascular heart diseases in diabetes. However, 100-PP biscuit had an outstanding antihyperlipidemia action on the serum lipid levels of the patients. Also, it had the highest α-glucosidase, MDA, and BChE inhibitory potential. ALT, AST, and ALP serum activities of the patient's serum were greatly improved after treatment with the biscuits. 100-PP could lower the risk of developing heart coronary disease, atherosclerosis, and stroke. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Items | – Name: Title Label: Title Group: Ti Data: Modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Gbenga-Fabusiwa%2C+F%2E+J%2E%22">Gbenga-Fabusiwa, F. J.</searchLink><relatesTo>1</relatesTo><i> fjgbenga74@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Oladele%2C+E%2E+P%2E%22">Oladele, E. P.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Oboh%2C+G%2E%22">Oboh, G.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Adefegha%2C+S%2E+A%2E%22">Adefegha, S. A.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Fabusiwa%2C+O%2E+F%2E%22">Fabusiwa, O. F.</searchLink><relatesTo>4</relatesTo><br /><searchLink fieldCode="AR" term="%22Osho%2C+P%2E+O%2E%22">Osho, P. O.</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. Apr2021, Vol. 45 Issue 4, p1-10. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Biscuits%22">Biscuits</searchLink><br /><searchLink fieldCode="DE" term="%22Butyrylcholinesterase%22">Butyrylcholinesterase</searchLink><br /><searchLink fieldCode="DE" term="%22People+with+diabetes%22">People with diabetes</searchLink><br /><searchLink fieldCode="DE" term="%22Pigeon+pea%22">Pigeon pea</searchLink><br /><searchLink fieldCode="DE" term="%22Glucosidases%22">Glucosidases</searchLink><br /><searchLink fieldCode="DE" term="%22LDL+cholesterol%22">LDL cholesterol</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study examined the modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients. Composite flours were formulated using pigeon pea (PP) and wheat flour (WF) in ratio 100:0, 75:25, 50:50, 25:75, and 0:100. Sixty diabetic patients (DP) were treated with biscuit samples and the effect of the biscuits on the serum lipid profile, α-glucosidase, and butyrylcholinesterase (BChE) activities were evaluated. The result revealed that total cholesterol ranged from [100-PP (13.94 ± 1.05 mg/dl)-REF (40.46 ± 3.09 mg/dl)]; triglyceride [100-PP (28.00 ± 1.14)-REF (115.00 ± 7.05)], low-density lipoprotein (LDL-C) [100-PP (0.75 ± 0.30)-REF (13.30 ± 2.04)], high-density lipoprotein level(HDL-C) [REF (4.16 ± 0.49)-100- PP (7.59 ± 1.62)], LDL-C/HDL-C [100-PP (0.098 ± 0.01)-REF (8.72 ± 1.20)]. Alanine aminotransferase [CAB (3.10 ± 0.51 U/L)-REF (6.90 ± 0.84 U/L)]; aspartate aminotransferase [100-PP (9.50 ± 0.61 U/L)-REF (19.75 ± 1.50 U/L)]; alkaline phosphate (ALP) [CAB (26.99 ± 2.13 U/L)-BASELINE (UT) (92.40 ± 5.41 U/L]. α-glucosidase [100-PP (1.20 ± 0.07)-REF (0.37 ± 0.02)] and BChE [100-PP (1.12 ± 0.09)-REF (1.30 ± 0.01)] and Malondialdehyde [100-PP (0.33 ± 0.08)-REF (0.37 ± 0.04)]. 100-PP had an outstanding antihyperlipidemic potentials, not injurious to liver and might serve as good functional food that could help in preventing the risk of developing heart coronary disease, atherosclerosis, and stroke. Practical applications This study provides vital information on the possible effect of pigeon pea-wheat biscuits on the serum lipid profile and peroxidation levels, α-glucosidase and butyrylcholinesterase of diabetic patients. The biscuits produced had lowering effect on cholesterol and low-density lipoprotein but improved high-density lipoprotein. All the biscuits have good lipid profile which may lower the risk of developing coronary heart diseases and vascular heart diseases in diabetes. However, 100-PP biscuit had an outstanding antihyperlipidemia action on the serum lipid levels of the patients. Also, it had the highest α-glucosidase, MDA, and BChE inhibitory potential. ALT, AST, and ALP serum activities of the patient's serum were greatly improved after treatment with the biscuits. 100-PP could lower the risk of developing heart coronary disease, atherosclerosis, and stroke. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfbc.13658 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 10 StartPage: 1 Subjects: – SubjectFull: Biscuits Type: general – SubjectFull: Butyrylcholinesterase Type: general – SubjectFull: People with diabetes Type: general – SubjectFull: Pigeon pea Type: general – SubjectFull: Glucosidases Type: general – SubjectFull: LDL cholesterol Type: general Titles: – TitleFull: Modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Gbenga-Fabusiwa, F. J. – PersonEntity: Name: NameFull: Oladele, E. P. – PersonEntity: Name: NameFull: Oboh, G. – PersonEntity: Name: NameFull: Adefegha, S. A. – PersonEntity: Name: NameFull: Fabusiwa, O. F. – PersonEntity: Name: NameFull: Osho, P. O. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 04 Text: Apr2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 01458884 Numbering: – Type: volume Value: 45 – Type: issue Value: 4 Titles: – TitleFull: Journal of Food Biochemistry Type: main |
| ResultId | 1 |
