{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T06:36:17Z","timestamp":1786257377540,"version":"build-2736575974"},"reference-count":50,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2025,12,5]],"date-time":"2025-12-05T00:00:00Z","timestamp":1764892800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Special Training Program of the Natural Science Foundation, Xinjiang Uyghur Autonomous Region, Science and Technology Department of Xinjiang Uygur Autonomous Region","award":["2023D03015"],"award-info":[{"award-number":["2023D03015"]}]},{"name":"Basic research projects of universities in Xinjiang Uyghur Autonomous Region, Education Department of Xinjiang Uygur Autonomous Region","award":["XJEDU2024P092"],"award-info":[{"award-number":["XJEDU2024P092"]}]},{"name":"Tianchi Talent Cultivation Plan for Young PhD Support Project, Science and Technology Department of Xinjiang Uygur Autonomous Region","award":["2024TCQN04"],"award-info":[{"award-number":["2024TCQN04"]}]},{"name":"Key Laboratory of Musalles quality testing, Xinjiang Institute of Technology","award":["PT202102"],"award-info":[{"award-number":["PT202102"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The Berberis nummularia fruit is rich in polyphenols and which are associated with the inhibition of carbohydrate-digesting enzymes. However, the phytochemical compositions, antioxidant strength, and the ability of the fruits on the inhibition of \u03b1-amylase to control postprandial blood glucose remained elusive. In this study, therefore, different concentrations of ethanol were used in ultrasound processing at 70 \u00b0C for 1 h to obtain the crude polyphenol of B. nummularia fruit (CPB) and obtain the purified polyphenol (PPB) using AB-8 macroporous resin. After this, the polyphenolic constituents within PPB were identified using LC-MS\/QTOF and investigated for anti-hyperglycemic properties by sucrose loading test. The results showed that the optimal extraction yield (44.32 \u00b1 2.08%) of CPB was achieved with 30% ethanol and the PPB from CPB was reached at 71.88 \u00b1 2.74%. A total of 30 polyphenols including 13 phenolic acids, 13 flavonoids, 3 benzaldehyde derivatives, and 1 aromatic acid were identified, in which the caffeic acid had the highest content (426.20 \u00b1 0.18 ng\/mg). The PPB displayed potent \u03b1-amylase inhibitory activity with an IC50 value of 69.91 \u03bcg\/mL and kinetic analysis via Lineweaver\u2013Burk double reciprocal plots confirmed a non-competitive inhibition mechanism. Moreover, at an administration dose of 100 mg\/kg body weight (BW), PPB significantly reduced blood glucose levels by 13.75 \u00b1 0.87% and exerted a marked ameliorative effect on postprandial hyperglycemia in vivo. Therefore, these findings provide a foundation for considering PPB as a beneficial functional food ingredient and a potential dietary supplement for the management of postprandial hyperglycemia.<\/jats:p>","DOI":"10.3390\/foods14244180","type":"journal-article","created":{"date-parts":[[2025,12,5]],"date-time":"2025-12-05T13:17:07Z","timestamp":1764940627000},"page":"4180","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Bioactive Profiling and Anti-Hyperglycemic Potential of Berberis nummularia Bunge: Role of Polyphenols and \u03b1-Amylase Inhibition"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5369-2747","authenticated-orcid":false,"given":"Buhailiqiemu","family":"Abudureheman","sequence":"first","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lin","family":"Chen","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianlin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuai","family":"Zhu","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinjuan","family":"Wang","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junli","family":"Huang","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chaoying","family":"Xie","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haibo","family":"Pan","sequence":"additional","affiliation":[{"name":"Zhejiang Key Laboratory of Agri-Food Resources and High-Value Utilization, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingqian","family":"Ye","sequence":"additional","affiliation":[{"name":"Zhejiang Key Laboratory of Agri-Food Resources and High-Value Utilization, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,5]]},"reference":[{"key":"ref_1","unstructured":"Magliano, D.J., and Boyko, E.J. 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