Investigation into the glucose-regulating acitivity and mechanisms of Siraitia grosvenorii extracts and their application in the innovation of functional biscuits

Siraitia grosvenorii (Swingle) C. Jeffrey, a plant belonging to the Cucurbitaceae family, which is commonly used as a food-medicine homologous species in southern China. In this study, bioactive compounds from Siraitia grosvenorii were investigated, and a functional biscuit with blood sugar-lowering properties was developed. Five triterpenoids were isolated from the 70% ethanol extract: 11-oxomogroside V ( 1 ), mogroside VIB ( 2 ), 11-oxomogroside VI ( 3 ), mogroside V ( 4 ), and mogrol ( 5 ). Among them, mogroside V exhibited the strongest inhibition of α -amylase, with an IC ₅₀ value of 0.44 ± 0.009 µM/L, showing significant blood sugar-lowering effects. Kinetic studies revealed that compounds 1 – 5 are complex inhibitors of PPA, binding both to PPA and the PPA-starch complex. Compound 1 was a non-competitive inhibitor, while the others acted as competitive inhibitors. CD spectroscopy showed that compound 4 most strongly inhibited α -amylase by altering its secondary structure. A functional biscuit with hypoglycemic properties was then developed. TPA analysis showed that Siraitia grosvenorii extract had little effect on the texture of the biscuits. Notably, Siraitia grosvenorii serves as a natural sweetener with blood glucose-lowering effects, making it an innovative ingredient for enhancing the functional value of biscuits.