This study intended to examine whether the polyphenol-rich extract of Chinese sumac fruits (PREF) and its main component quercitrin can delay the starch digestibility of bread and unravel the underlying mechanisms. The findings indicated that PREF or quercitrin fortification, especially a high dose of PREF (50 g/kg of flour), altered the texture and surface morphology of bread and reduced its digestibility. inhibiting starch digesting enzymes and analyses were performed to unveil the underlying mechanisms. Both PREF and quercitrin significantly inhibited the activities of α-glucosidase and α-amylase, which could be attributed to the fact that quercitrin can effectively enter the active site of enzymes and form a stable complex. Moreover, the major polyphenols in PREF formed a stable complex with the starch chain, which reduced its digestibility. These encouraging results signify that PREF fortification may be used to develop new healthy bread products for patients with diabetes.

中文翻译：

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漆树果实中富含多酚的提取物及其主要成分降低面包的体外淀粉消化率：从分子相互作用的角度探讨潜在机制

本研究旨在探讨富含多酚的漆树提取物（PREF）及其主要成分槲皮素是否可以延迟面包的淀粉消化率并揭示其潜在机制。研究结果表明，PREF 或槲皮素强化，尤其是高剂量的 PREF（50 克/千克面粉），会改变面包的质地和表面形态，并降低其消化率。抑制淀粉消化酶并进行分析以揭示其潜在机制。 PREF和槲皮苷均显着抑制α-葡萄糖苷酶和α-淀粉酶的活性，这可能是由于槲皮苷能有效进入酶的活性位点并形成稳定的复合物。此外，PREF 中的主要多酚与淀粉链形成稳定的复合物，从而降低了其消化率。这些令人鼓舞的结果表明 PREF 强化可用于为糖尿病患者开发新的健康面包产品。