Dataset generated during the study "In vitro evaluation of the effects of phenolic-rich extracts obtained from agro-industrial by-products on intestinal carbohydrate metabolism"

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Costa, Nathalia Almeida; Macedo, Juliana Alves; Chiocchetti, Gabriela de Matuoka e, 2025, "Dataset generated during the study "In vitro evaluation of the effects of phenolic-rich extracts obtained from agro-industrial by-products on intestinal carbohydrate metabolism"", https://doi.org/10.25824/redu/CFD0JI, Repositório de Dados de Pesquisa da Unicamp, V1
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Description
This study investigates the potential mechanisms by which bioactive extracts derived from agro-industrial co-products modulate intestinal carbohydrate metabolism to mitigate the glycemic impact of sugars. Extracts from green coffee, orange juice industry co-products, and peanut skin were analyzed for their ability to promote phenolic-glucose interactions, inhibit key digestive enzymes, and alter glucose transport kinetics and transporter gene expression (Caco-2 model). The overall objective was to generate foundational data for developing a sucrose-based ingredient with a reduced glycemic index. This research is integrated into the NPOP-PBIS project (Problem-Oriented Research Center for an Integrated Biotechnological Platform of Healthy Ingredients). As this study is integrated into a broader project with strategic industry collaborations in São Paulo, the data are subject to confidentiality. Consequently, only the metadata will be provided, and the processed raw data tables cannot be attached. Os dados não podem ser disponibilizados por questões de proteção intelectual. Para mais informações, contatar os responsáveis. (2025-11-20)
Subject Agricultural Sciences
Keyword Phenolic compounds, Carbohydrates, Intestinal absorption, Enzyme inhibitors
Related Publication Costa, N. A., Chiocchetti, G. de M. e, Lepaus, B. M., Silva, J. M. dos S., Montenegro, F. M., Camargo, G. A., Macedo, G. A., & Macedo, J. A. (2025). Investigating the Hypoglycemic Potential of Phenolic-Rich Extracts for Upcycling into Sugary Processed Foods. ACS Food Science & Technology, 5(1), 327–335. https://doi.org/10.1021/acsfoodscitech.4c00811 doi: https://doi.org/10.1021/acsfoodscitech.4c00811
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