In-vitro investigation of antidiabetic and antioxidants properties of major prebiotics and plant based dietary fibers.

OBJECTIVES: Consuming prebiotics and plant-based dietary fibers are important as an emerging approach to diabetes and oxidative stress control. In this study, the functional properties of major prebiotics and dietary fibers were evaluated. METHODS: The hypoglycemic properties were analyzed by inhibiting α-amylase and α-glucosidase, glucose adsorption capacity, and glucose diffusion. Antioxidant capacity, total phenolic (TP), and flavonoid (TF) content were also measured. RESULTS: The results showed that among prebiotics, isomaltulose and pectin had antidiabetic activity by α-amylase (IC(50) = 11.36 mg/mL) and α-glucosidase (IC(50) = 2.38 mg/mL) inhibition. Isomaltulose and pectin exhibited the ability to adsorb glucose capacity. Inulin HP showed the ability to inhibit glucose diffusion. The results also showed that all prebiotics impart antioxidant activity and TP, and TF content in a dose-dependent manner (p < 0.05). Pectin showed a higher ability to scavenge 1,1-diphenyl-2 picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sul-fonate (ABTS) radicals with higher phenolic compound (p < 0.05). Therefore, it seems that pectin was able to reduce the rate of glucose adsorption, regulate glucose adsorption by enzyme activity inhibition, and increase antioxidant capacity. CONCLUSION: The results revealed that the prebiotics were efficient in their antidiabetic potential and could act as bio-functional materials. Using prebiotics in functional foods and nutraceutical medicines is strongly recommended.