Researchers from Illinois University have discovered compounds during an analysis of bioactive compounds in Illinois blue and blackberry wines, which block enzymes responsible for carbohydrate absorption and assimilation, making them a tasty option for decreasing diabetics’ blood sugar levels.

Elvira de Mejia, an Illinois University professor of food chemistry and food toxicology, said:

“We’re thinking about a de-alcoholized fermented fruit beverage that would optimize the inhibition of the alpha-amylase and alpha-glucosidase enzymes and also make use of the wines’ other healthful bioactive components.”

Michelle Johnson, a graduate student, assessed the nutritional value of 19 Illinois wines and selected the blueberry-blackberry blend due to its maximum effectiveness. The researchers compared the anti-carb effects of the alpha-amylase and alpha-glucosidase enzymes with acarbose, an anti-diabetes drug in a vitro study and found that the carb-degrading enzymes were blocked in a range of 91.8% for alpha-amylase compared with acarbose and 103.2% for alpha-glucosidase compared with acarbose.

It is the first study to evaluate the efficacy of berry fermentation at different temperatures on carb-inhibiting enzymes. Berry wine retained the ability to degrade the enzymes at both room and cold (4ºC) temperatures.

For the second study, Johnson quantified the antioxidant, polyphenol, and anthocyanin content of both blue- and blackberry wines since these wines contain an abundance of these bioactive compounds that add to their healthy properties. The team was especially interested in anthocyanins’ ability to reduce inflammation, as this is a contributor for the development of various chronic diseases, such as metabolic disease, cancer, and cardiovascular disease. They experimented with the berries’ effects on inflammatory cells, discovering that anthocyanins reduce markers that are linked to inflammatory response.

De Mejia commented:

“Preliminary studies have indicated that anthocyanins may have a positive effect on cognition and overall brain health while protecting against some of the effects of aging, such as Alzheimer’s disease and memory loss. These berries have some very intriguing components.”

She wants to remove the alcohol from the wines to develop a functional and tasty drink for diabetics and others, which contains carb-degrading enzyme compounds, inflammation-fighting anthocyanins, and other beneficial bioactive components. She concluded saying that the bioactive ingredients could also be added to any prepared beverage to give it color, flavor, and nutritional punch so the drink could also be useful to the food industry.

Written by Petra Rattue