{"id":"CONICETDig_283051bd93601077fe48e60fac412328","dc:title":"Datos de los efectos hipogluc\u00e9micos (luego de digesti\u00f3n gastrointestinal) de un concentrado de \u00df-glucano de levadura cervecera residual a\u00f1adido a un extrudido de arroz","dc:creator":"Cian, Ra\u00fal Esteban","dc:date":"2026","dc:description":["This study aimed to evaluate the potential hypoglycemic properties of brewer\u2019s spent yeast \u03b2-glucan concentrate (\u03b2-GC) through the study of its inhibitory effect on dipeptidyl peptidase IV (DPP-IV), \u03b1-amylase, and \u03b1-glucosidase enzymes either alone or incorporated into an extruded rice product subjected to a simulated gastrointestinal digestion. Moreover, the hypoglycemic effect of bioaccessible compounds from extruded rice products added with \u03b2-glucans on 2D mouse jejunal organoids was studied. The \u03b2-GC showed DPP-IV, \u03b1-amylase, and \u03b1-glucosidase inhibitory activities increased by the presence of peptides and phenolic acids. The kinetic analysis of \u03b1-amylase and DPP-IV inhibition showed that \u03b2-GC inhibited these enzymes in a non-competitive mode, while for \u03b1-glucosidase, it was competitive. Extruded product with \u03b2-GC (ERB) showed a lower degree of starch hydrolysis than that observed for extruded rice (ER). The estimated glycemic index value for ERB was 12% lower than that found for ER (61.2\u00b10.2 vs. 69.5\u00b10.1%, respectively). The ERB-digested products had lower IC50 values for \u03b1-amylase, \u03b1-glucosidase, and DPP-IV enzymes than those of \u03b2-GC, indicating a hypoglycemic-promoting effect of food matrix, which was associated with the release of phenolic acids and bioactive peptides during in vitro digestion. Moreover, phenolic acids and mannose-linked peptides dialyzed from ERB enhanced the \u03b2-glucan hypoglycemic properties through the inhibition of \u03b1-glucosidase and DPP-IV enzymes and the reduction of lactase, sucrose-isomaltase, and glucose transporter 2-gene expression in organoids, which confirmed their hypoglycemic properties."],"dc:format":["application\/vnd.openxmlformats-officedocument.spreadsheetml.sheet"],"dc:language":["eng"],"dc:type":"dataset","dc:rights":["info:eu-repo\/semantics\/openAccess","https:\/\/creativecommons.org\/licenses\/by-nc-sa\/2.5\/ar\/"],"dc:relation":["info:eu-repo\/grantAgreement\/Ministerio de Ciencia. Tecnolog\u00eda e Innovaci\u00f3n Productiva. Agencia Nacional de Promoci\u00f3n Cient\u00edfica y Tecnol\u00f3gica\/PICT-2020-SERIEA-01985"],"dc:identifier":"https:\/\/repositoriosdigitales.mincyt.gob.ar\/vufind\/Record\/CONICETDig_283051bd93601077fe48e60fac412328"}