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. 2023 Jul 17;12(14):2724.
doi: 10.3390/foods12142724.

Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)

Eva Tejedor-Calvo  1   2   3 , Diego Morales  1   4 , Laura Morillo  1 , Laura Vega  1 , Mercedes Caro  3 , Fhernanda Ribeiro Smiderle  5   6 , Marcello Iacomini  7 , Pedro Marco  2 , Cristina Soler-Rivas  1
Affiliations

Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)

Eva Tejedor-Calvo et al. Foods. .

Abstract

An optimized PLE method was applied to several truffle species using three different solvent mixtures to obtain bioactive enriched fractions. The pressurized water extracts contained mainly (1 → 3),(1 → 6)-β-D-glucans, chitins, and heteropolymers with galactose and mannose in their structures. The ethanol extracts included fatty acids and fungal sterols and others such as brassicasterol and stigmasterol, depending on the species. They also showed a different fatty acid lipid profile depending on the solvent utilized and species considered. Ethanol:water extracts showed interesting lipids and many phenolic compounds; however, no synergic extraction of compounds was noticed. Some of the truffle extracts were able to inhibit enzymes related to type 2 diabetes; pressurized water extracts mainly inhibited the α-amylase enzyme, while ethanolic extracts were more able to inhibit α-glucosidase. Tuber brumale var. moschatum and T. aestivum var. uncinatum extracts showed an IC50 of 29.22 mg/mL towards α-amylase and 7.93 mg/mL towards α-glucosidase. Thus, use of the PLE method allows o bioactive enriched fractions to be obtained from truffles with antidiabetic properties.

Keywords: amylase; antidiabetic; ergosterol; fatty acids; glucosidase; truffles; β-D-glucans.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
HSQC spectra of the isolated polysaccharides from T. aestivum, T. aestivum var. uncinatum, T. magnatum, and M. terfezoides. Experiments were performed in Me2SO-d6 at 70 °C (chemical shifts are expressed in δ ppm).
Figure 2
Figure 2
The relative percentages of the identified fatty acids in truffle ascocarps and PLE fractions obtained with ethanol (E) and ethanol:water (1:1) (E:W).
Figure 3
Figure 3
Percentage inhibition of α-amylase (blue) and α-glucosidase (orange) from PLE extracts obtained using pressurized (A) water (66.7 mg/mL), (B) ethanol (25 mg/mL), and (C) water:ethanol (25 mg/mL). Different letters denote significant differences (p ≤ 0.05) between different truffle species (p ≤ 0.05).
See this image and copyright information in PMC

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