To measure the degree to which goat meat extract inhibits the digestion and
absorption of monosaccharides, the α-glucosidase enzyme reaction of
the extracts was evaluated according to the methods developed by Kim et al. (2021) (link) and Si et al. (2010) (link). Briefly, 50-μL
aliquots of HE, HWE, and EE were mixed with 50 μL of
α-glucosidase (Sigma-Aldrich, St. Louis, MO, USA) in 50 μL of
200 mM potassium phosphate buffer (pH 6.5; Sigma-Aldrich). The mixtures were
incubated at 37°C for 10 min before adding 3 mM p-nitrophenyl
α-D-glucopyranoside (Thermo Fisher Scientific, Waltham, MA, USA) as a
substrate and continuing the reaction at 37°C for 10 min. The
reaction was stopped by adding 750 μL of 0.1 M
Na2CO3 and centrifuged at 12,000×g and
4°C for 10 min. The supernatant was transferred to a 96-well
microtiter plate, and the absorbance at 405 nm was measured with a
microplate spectrophotometer (Epoch, BioTek, Winooski, VT, USA) to measure
the p-nitrophenol released from the substrate. α-Glucosidase
inhibitory activity was calculated as follows:
where A is the absorbance of sample, and B is the absorbance of control.