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Journal of Nutrition and Metabolism
Volume 2017 (2017), Article ID 5784759, 6 pages
Research Article

Antiglycemic Effect of Water Extractable Arabinoxylan from Wheat Aleurone and Bran

1Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
2Canadian Grain Commission, Winnipeg, MB, R3C 3G8, Canada
3Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada R3T 2N2

Correspondence should be addressed to Trust Beta

Received 3 February 2017; Revised 12 April 2017; Accepted 26 April 2017; Published 24 May 2017

Academic Editor: C. S. Johnston

Copyright © 2017 Lovemore Nkhata Malunga et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The studies on the effects of arabinoxylan (AX) polysaccharides on postprandial glucose response have resulted in contrasting results owing to the diversity in AX structures. Four water extractable AX (WEAX) extracts obtained from wheat aleurone and bran were used to investigate (a) the effect of AX on activities of α-amylase and α-glucosidase, (b) influence of AX chemical composition on their inhibition potency, and (c) kinetics of enzyme inhibition. α-Amylase activity was not significantly affected by the presence WEAX fractions regardless of type or concentration. WEAX inhibited α-glucosidase activity only when maltose was used as a substrate but not sucrose. The IC50 values of WEAX ( mg/mL) were highly correlated to ferulic acid content (), arabinose to xylose ratio (), and relative proportions of xylose being unsubstituted (), disubstituted (), and monosubstituted (). The Lineweaver–Burk plot suggested an uncompetitive enzyme inhibition mode. Thus, our results suggest that antiglycemic properties of WEAX may be derived from direct inhibition of α-glucosidase activity.