FUNCTIONAL BIGNAY CIDERS INHIBIT KEY ENZYMES LINKED TO OBESITY AND DIABETES FOR METABOLIC SYNDROME PROTECTION

Abstract

Metabolic syndrome has become one of the major health issues worldwide. Cider beverages have several functional properties for health, such as antioxidant, antimicrobial, anti-inflammatory, and antidiabetic effects. In this study, we formulated cider beverages from bignay fruits (Antidesma bunius), identified their compounds, and evaluated their functional effects for metabolic syndrome protection. Ciders were produced from the aqueous extract of bignay fruit powder, fermented using Saccharomyces cerevisiae and Acetobacter xylinum for 3, 7, and 14 days. Compound identification in bignay ciders was done using gas chromatography-mass spectrometry (GC/MS). Antioxidant activity was done by the 1,1-diphenyl-2-picrylhydrazyl assay, while enzymatic inhibitory assays were tested against lipase, α-glucosidase, α-amylase, and angiotensin converting enzyme (ACE). GC/MS profiling showed that most bignay ciders contained major organic acids and amino acids. All ciders exerted high antioxidant activity (>60%). Bignay ciders fermented from A. xylinum demonstrated significant inhibition (>90%) against lipase and α-glucosidase activities. However, ciders had no functional effect on a-amylase and angiotensin-converting enzyme inhibition. These data suggest that bignay ciders may have potential as functional beverages with antioxidant, antiobesity, and antidiabetic effects for management of metabolic syndrome.