Dammah Otieno
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Dammah Otieno has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Hye Won Kang
Food and Nutritional Sciences, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
2 shared publications - Cindi Brownmiller
Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
1 shared publication - Kyoungsoo Ha
Food and Nutritional Sciences, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
1 shared publication - Olugbenga Balogun
Applied Science and Technology, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
1 shared publication - Sang Gil Lee
Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea
1 shared publication - Sun-Ok Lee
Department of Food Science, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, USA
1 shared publication
Latest Publications
- Open Access
- 27 May 2022
- Published by MDPI AG in Agriculture
- Vol. 12 (6) , 772
Effect of Watermelon (Citrullus lanatus) Extract on Carbohydrates-Hydrolyzing Enzymes In Vitro
Hindering the absorption of glucose through inhibition of intestinal carbohydrate-hydrolyzing enzymes is an efficient strategy for reducing hyperglycemia. The purpose of this study was to examine the effect of watermelon flesh extracts (WFE), rind extract (WRE), skin extract (WSE), and citrulline on intestinal carbohydrate-hydrolyzing enzymes and to identify their bioactive compounds. WSE showed higher bioactive compounds and total phenolic content than WFE and WRE. WFE, WRE, and WSE demonstrated dose-dependent inhibition against carbohydrate-hydrolyzing enzymes. WFE, WRE, and WSE inhibited α-glucosidase by 40~45% at a concentration of 60 mg/mL whereas 80 mg/mL citrulline showed a similar inhibitory effect. WRE and citrulline showed IC50 values of 0.02 and 0.01 mg/mL for maltase and sucrase, respectively. Citrulline at 20 mg/mL exhibited higher glucoamylase and pancreatic α-amylase inhibition than WFE, WRE, and WSE at the same concentration. Citrulline and WRE showed similar IC50 values for glucoamylase and α-amylase compared to 1 mg/mL acarbose. This study suggests that watermelon, including its byproduct parts possibly due to citrulline, has the potential for carbohydrate-hydrolyzing enzyme inhibition that is beneficial to reducing postprandial hyperglycemia.
- 27 May 2022
- Published by MDPI AG in Agriculture
- Vol. 12 (6) , 772
Open AccessEffect of Watermelon (Citrullus lanatus) Extract on Carbohydrates-Hydrolyzing Enzymes In Vitro
Hindering the absorption of glucose through inhibition of intestinal carbohydrate-hydrolyzing enzymes is an efficient strategy for reducing hyperglycemia. The purpose of this study was to examine the effect of watermelon flesh extracts (WFE), rind extract (WRE), skin extract (WSE), and citrulline on intestinal carbohydrate-hydrolyzing enzymes and to identify their bioactive compounds. WSE showed higher bioactive compounds and total phenolic content than WFE and WRE. WFE, WRE, and WSE demonstrated dose-dependent inhibition against carbohydrate-hydrolyzing enzymes. WFE, WRE, and WSE inhibited α-glucosidase by 40~45% at a concentration of 60 mg/mL whereas 80 mg/mL citrulline showed a similar inhibitory effect. WRE and citrulline showed IC50 values of 0.02 and 0.01 mg/mL for maltase and sucrase, respectively. Citrulline at 20 mg/mL exhibited higher glucoamylase and pancreatic α-amylase inhibition than WFE, WRE, and WSE at the same concentration. Citrulline and WRE showed similar IC50 values for glucoamylase and α-amylase compared to 1 mg/mL acarbose. This study suggests that watermelon, including its byproduct parts possibly due to citrulline, has the potential for carbohydrate-hydrolyzing enzyme inhibition that is beneficial to reducing postprandial hyperglycemia.
- Open Access
Flavonoids, Potential Bioactive Compounds, and Non-Shivering Thermogenesis
Obesity results from the body having either high energy intake or low energy expenditure. Based on this energy equation, scientists have focused on increasing energy expenditure to prevent abnormal fat accumulation. Activating the human thermogenic system that regulates body temperature, particularly non-shivering thermogenesis in either brown or white adipose tissue, has been suggested as a promising solution to increase energy expenditure. Together with the increasing interest in understanding the mechanism by which plant-derived dietary compounds prevent obesity, flavonoids were recently shown to have the potential to regulate non-shivering thermogenesis. In this article, we review the latest research on flavonoid derivatives that increase energy expenditure through non-shivering thermogenesis.
Open AccessFlavonoids, Potential Bioactive Compounds, and Non-Shivering Thermogenesis
Obesity results from the body having either high energy intake or low energy expenditure. Based on this energy equation, scientists have focused on increasing energy expenditure to prevent abnormal fat accumulation. Activating the human thermogenic system that regulates body temperature, particularly non-shivering thermogenesis in either brown or white adipose tissue, has been suggested as a promising solution to increase energy expenditure. Together with the increasing interest in understanding the mechanism by which plant-derived dietary compounds prevent obesity, flavonoids were recently shown to have the potential to regulate non-shivering thermogenesis. In this article, we review the latest research on flavonoid derivatives that increase energy expenditure through non-shivering thermogenesis.