Academic Journal
In Vitro and In Vivo Evaluation of Mung Bean Coat–Enriched Coffee for Potential Diabetes Management: Enzyme Inhibition and Impact on Postprandial Glycemia and Insulinaemia in Healthy Individuals.
| Τίτλος: | In Vitro and In Vivo Evaluation of Mung Bean Coat–Enriched Coffee for Potential Diabetes Management: Enzyme Inhibition and Impact on Postprandial Glycemia and Insulinaemia in Healthy Individuals. |
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| Συγγραφείς: | Pookate, Wassana, Trachootham, Dunyaporn, Suttisansanee, Uthaiwan, Essiedu, Justice Amakye, Santivarangkna, Chalat, Bose, Anupama |
| Πηγή: | Journal of Food Biochemistry; 7/17/2026, Vol. 2026, p1-10, 10p |
| Θεματικοί όροι: | Enzyme inhibitors, Alpha-glucosidases, Hyperinsulinism, Treatment of diabetes, CD26 antigen, Hyperglycemia, Mung bean, Coffee |
| Περίληψη: | This study investigated the in vitro α‐glucosidase (α‐GLU) and dipeptidyl peptidase‐IV (DPP‐IV) inhibition by mung bean fractions and red kidney bean (RKB) and tested the effect of a mung bean coat (MBC)–enriched coffee blend on postprandial glucose and insulin responses in healthy individuals. The mung bean fraction, particularly its seed coat, showed significantly higher inhibition of α‐GLU (74.20%) and DPP‐IV (55.42%) than all tested RKB samples. Blends of MBC‐enriched coffee were formulated by combining roasted MBC with coffee powder at different ratios. The 75:25 blend exhibited the highest enzyme inhibition (27.10% α‐GLU and 68.93% DPP‐IV inhibition). A 50:50 blend was selected for clinical testing based on its sensory appeal. In the randomized crossover in vivo trial, MBC‐enriched coffee significantly reduced postprandial glucose levels by 6.5 and 5.5 mg/dL at 15 and 30 min and insulin levels by 30.78, 29.36, and 25.92 µIU/mL at 15, 30, and 60 min, respectively, compared to control coffee. These findings suggest that MBC could be an ingredient for managing blood glucose levels in functional products. [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.) | |
| Βάση Δεδομένων: | Complementary Index |
| FullText | Text: Availability: 0 CustomLinks: – Url: https://resolver.ebsco.com/c/fiv2js/result?sid=EBSCO:edb&genre=article&issn=01458884&ISBN=&volume=2026&issue=&date=20260717&spage=1&pages=1-10&title=Journal of Food Biochemistry&atitle=In%20Vitro%20and%20In%20Vivo%20Evaluation%20of%20Mung%20Bean%20Coat%E2%80%93Enriched%20Coffee%20for%20Potential%20Diabetes%20Management%3A%20Enzyme%20Inhibition%20and%20Impact%20on%20Postprandial%20Glycemia%20and%20Insulinaemia%20in%20Healthy%20Individuals.&aulast=Pookate%2C%20Wassana&id=DOI:10.1155/jfbc/7801611 Name: Full Text Finder (for New FTF UI) (ns324271) Category: fullText Text: Full Text Finder MouseOverText: Full Text Finder |
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| Header | DbId: edb DbLabel: Complementary Index An: 195472916 RelevancyScore: 1082 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 1082.42224121094 |
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| Items | – Name: Title Label: Title Group: Ti Data: In Vitro and In Vivo Evaluation of Mung Bean Coat–Enriched Coffee for Potential Diabetes Management: Enzyme Inhibition and Impact on Postprandial Glycemia and Insulinaemia in Healthy Individuals. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Pookate%2C+Wassana%22">Pookate, Wassana</searchLink><br /><searchLink fieldCode="AR" term="%22Trachootham%2C+Dunyaporn%22">Trachootham, Dunyaporn</searchLink><br /><searchLink fieldCode="AR" term="%22Suttisansanee%2C+Uthaiwan%22">Suttisansanee, Uthaiwan</searchLink><br /><searchLink fieldCode="AR" term="%22Essiedu%2C+Justice+Amakye%22">Essiedu, Justice Amakye</searchLink><br /><searchLink fieldCode="AR" term="%22Santivarangkna%2C+Chalat%22">Santivarangkna, Chalat</searchLink><br /><searchLink fieldCode="AR" term="%22Bose%2C+Anupama%22">Bose, Anupama</searchLink> – Name: TitleSource Label: Source Group: Src Data: Journal of Food Biochemistry; 7/17/2026, Vol. 2026, p1-10, 10p – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Enzyme+inhibitors%22">Enzyme inhibitors</searchLink><br /><searchLink fieldCode="DE" term="%22Alpha-glucosidases%22">Alpha-glucosidases</searchLink><br /><searchLink fieldCode="DE" term="%22Hyperinsulinism%22">Hyperinsulinism</searchLink><br /><searchLink fieldCode="DE" term="%22Treatment+of+diabetes%22">Treatment of diabetes</searchLink><br /><searchLink fieldCode="DE" term="%22CD26+antigen%22">CD26 antigen</searchLink><br /><searchLink fieldCode="DE" term="%22Hyperglycemia%22">Hyperglycemia</searchLink><br /><searchLink fieldCode="DE" term="%22Mung+bean%22">Mung bean</searchLink><br /><searchLink fieldCode="DE" term="%22Coffee%22">Coffee</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study investigated the in vitro α‐glucosidase (α‐GLU) and dipeptidyl peptidase‐IV (DPP‐IV) inhibition by mung bean fractions and red kidney bean (RKB) and tested the effect of a mung bean coat (MBC)–enriched coffee blend on postprandial glucose and insulin responses in healthy individuals. The mung bean fraction, particularly its seed coat, showed significantly higher inhibition of α‐GLU (74.20%) and DPP‐IV (55.42%) than all tested RKB samples. Blends of MBC‐enriched coffee were formulated by combining roasted MBC with coffee powder at different ratios. The 75:25 blend exhibited the highest enzyme inhibition (27.10% α‐GLU and 68.93% DPP‐IV inhibition). A 50:50 blend was selected for clinical testing based on its sensory appeal. In the randomized crossover in vivo trial, MBC‐enriched coffee significantly reduced postprandial glucose levels by 6.5 and 5.5 mg/dL at 15 and 30 min and insulin levels by 30.78, 29.36, and 25.92 µIU/mL at 15, 30, and 60 min, respectively, compared to control coffee. These findings suggest that MBC could be an ingredient for managing blood glucose levels in functional products. [ABSTRACT FROM AUTHOR] – Name: Abstract 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: 10.1155/jfbc/7801611 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 10 StartPage: 1 Subjects: – SubjectFull: Enzyme inhibitors Type: general – SubjectFull: Alpha-glucosidases Type: general – SubjectFull: Hyperinsulinism Type: general – SubjectFull: Treatment of diabetes Type: general – SubjectFull: CD26 antigen Type: general – SubjectFull: Hyperglycemia Type: general – SubjectFull: Mung bean Type: general – SubjectFull: Coffee Type: general Titles: – TitleFull: In Vitro and In Vivo Evaluation of Mung Bean Coat–Enriched Coffee for Potential Diabetes Management: Enzyme Inhibition and Impact on Postprandial Glycemia and Insulinaemia in Healthy Individuals. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Pookate, Wassana – PersonEntity: Name: NameFull: Trachootham, Dunyaporn – PersonEntity: Name: NameFull: Suttisansanee, Uthaiwan – PersonEntity: Name: NameFull: Essiedu, Justice Amakye – PersonEntity: Name: NameFull: Santivarangkna, Chalat – PersonEntity: Name: NameFull: Bose, Anupama IsPartOfRelationships: – BibEntity: Dates: – D: 17 M: 07 Text: 7/17/2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458884 Numbering: – Type: volume Value: 2026 Titles: – TitleFull: Journal of Food Biochemistry Type: main |
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