Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase

He, Qiang; Lv, Yuanping; Yao, Kai

doi:10.1016/j.foodchem.2006.03.020

Cited by 301 publications

(213 citation statements)

References 16 publications

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“…Thompson and Yoon (1984) reached a similar conclusion in their study on starch digestibility affected n=3, Mean ± SD QEF1-QEF8, the first to eighth subfraction of the ethyl acetate fraction through Sephadex LH-20 column by polyphenols. Other studies suggested that tea polyphenols had the capacity to inhibit α-amylase activity (Hara and Honda 1990;He et al 2007). It was concluded that tea polyphenols might be an important factor in contributing to the α-amylase inhibitory activity of Qingzhuan tea extract.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the radical scavenging and antioxidant properties of tea polyphenols are frequently cited as important contributors to its health improving mechanisms (Higdon and Frei 2003). Aside from their antioxidant bioactivity, tea polyphenols are also shown to be inhibitors of a-amylase (Hara and Honda 1990;He et al 2007), which provided support to the finding that consumption of tea decreased utilization of dietary carbohydrates (Zhong et al 2006).…”

Section: Introductionmentioning

confidence: 91%

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In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

Cheng

Cai

et al. 2013

J Food Sci Technol

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In the present work, Qingzhuan tea, a unique dark tea produced by post-fermentation technology, was selected to investigate its antioxidant and pancreatic α-amylase inhibiting activities. Water extract of Qingzhuan tea was successively isolated by solvent partitioning procedures to obtain chloroform, ethyl acetate, n-butanol, sediment and residual aqua fractions. Of different fractions, the ethyl acetate fraction (QEF) had the highest total polyphenols and catechins contents, demonstrated the strongest DPPH radical scavenging activity and exhibited the greatest inhibitory effect on porcine pancreatic α-amylase activity in vitro. Further separation of QEF by a Sephadex LH-20 column generated eight subfractions (QEF1-QEF8), with QEF8 being the most active subfraction based on the assays above mentioned. The major active components in QEF8 were identified as catechins EGCG and ECG by LC-MS analysis, with contents of 22.29 % and 11.11 % respectively. Inhibitory effects of catechin standards EGCG and ECG on porcine pancreatic α-amylase activity were also observed. In conclusion, Qingzhuan tea or its water extract could be potentially used as complementary therapy ingredients for diabetes treatment through lowering postprandial blood glucose, and catechins EGCG and ECG may be the most efficient components in the water extract.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 91%

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

Cheng

Cai

et al. 2013

J Food Sci Technol

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“…40 Hydroxyl groups and galloyl groups are present in the molecular structure of polyphenol. 41 The phenolic groups are responsible for hydrogen bonding with the polar amino acid of an enzyme. There are many hydrophobic amino acids residues found in enzymes (protein).…”

Section: Molecular Docking Studiesmentioning

confidence: 99%

In vitroandin silicointeraction of porcine α-amylase withVicia fabacrude seed extract and evaluation of antidiabetic activity

Choudhary

Mishra

2016

Bioengineered

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Diabetes mellitus is a group of metabolic disorder of glucose metabolism. The proper management of blood glucose level is an indicator in the treatment of this complex pathology. The aim of the present study was to evaluate the inhibitory potential of Vicia faba crude seed extracts on the activities of a-amylase. Phytochemical screening, FTIR and HPLC analysis confirmed the presence of a phenolic compound with percentage yield of 9.87% in the acetone extract. Acetone extract of seed had highest inhibitory potential against porcine a-amylase (IC 50 value of 2.94 mg/mL). Kinetic analysis revealed that the acetone and methanol extract displayed mixed mode of inhibition toward a-amylase. In-silico analysis was agreement with in-vitro studies in which phenolic compounds (catechin, epicatechin, gallic acid, and proanthocyanidin) showed more negative free energy against standard drug (acarbose) and bound with catalytic residues of a-amylase. These results might be due to the synergistic action of constituents present in seed extract or acting separately.

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“…[7][8][9] Componentes fenólicos são adicionados à cerveja por lúpulo e malte. Eles exercem uma influência sobre vários atributos de qualidade da cerveja, tais como cor, sabor, adstringência e estabilidade coloidal da cerveja.…”

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“…6 A inibição da α-amilase pode ocorrer por fatores internos ou externos ao meio, tais como variações da temperatura, variações de pH, aumento da concentração de açúcares redutores (maltose e glucose) e interação com diversos compostos, entre outros. [7][8][9] Componentes fenólicos são adicionados à cerveja por lúpulo e malte. Eles exercem uma influência sobre vários atributos de qualidade da cerveja, tais como cor, sabor, adstringência e estabilidade coloidal da cerveja.…”

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Equilíbrio químico e cinética enzimática da interação de α-amilase com compostos fenólicos encontrados em cerveja

Oliveira¹,

Silva²

2017

Quim. Nova

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CHEMICAL EQUILIBRIUM AND ENZYMATIC KINETICS OF α-AMYLASE INTERACTION WITH PHENOLIC COMPOUNDS FOUND IN BEER.α-amylase is a key enzyme in the production of beer due to the breakdown of starch into fermentable sugars. During the preparation of the brewing mash, the enzyme can be affected by polyphenols present in the mixture. Our aim was to evaluate the kinetics and equilibrium of the interaction of α-amylase with some polyphenols (chlorogenic, caffeic, ferulic acids and quercetin) present in beer in the usual range of mashing temperatures (40 -80 °C), and to treat the results with integrated Michaelis-Menten and Stern-Volmer equations. The results showed a competitive inhibition model for all compounds with Ki values around 30 umol.L-1. The binding constants (Kb) revealed increasing values with temperature up to 323 K, corroborating the enzymatic data. Values for ∆H and ∆S revealed an entropy-driven association mechanism. Structure-activity relationships demonstrated a positive correlation between the biological activity of α-amylase and the polar nature descriptors of the polyphenols. Binding assays of the enzyme with chlorogenic acid at different pH and ionic strength support the structure-activity and thermodynamic data and suggest a plausible interaction of the carboxylate ion of the ligand with basic groups in the vicinity of the catalytic site of the enzyme.Keywords: α-amylase; polyphenols; binding; kinetic; beer. INTRODUÇÃOAs α-amilases estão entre as mais importantes enzimas industriais, amplamente utilizadas em indústrias na produção de maltodextrinas, panificação, álcool, detergentes, têxteis e, em especial, para fabricação de cerveja. 1Segundo dados do SEBRAE (Serviço Brasileiro de Apoio às Micros e Pequenas Empresas) e SINDCERV (Sindicato Nacional das Indústrias de Cerveja), o Brasil é o 3° maior mercado consumidor de cerveja, com produção de 13 bilhões de litros e consumo de 14 bilhões de litros, resultando em 62 litros per capita.2 Porém, ao mesmo tempo em que as maiores empresas cervejeiras do mundo estão inseridas nesse mercado, produzindo basicamente cervejas altamente populares como as American Lager, têm surgido como opção as cervejas especiais, também conhecidas como artesanais ou Premium. 3A produção da cerveja a partir do malte de cevada consiste em um exemplo complexo de enzimologia aplicada. Durante a preparação da cerveja, a ação enzimática que ocorre no preparo do mosto aquecido sob influência de diversos compostos pode levar a um produto final diversificado em propriedades organolépticas, em paralelo aos processos industriais de refinamento e controle de fermentação da cerveja. A ação enzimática nessa etapa promove a degradação do amido em açúcares fermentáveis. Interferências físicas (ex: alterações de rampas de aquecimento, ordem na adição de produtos) ou químicas (inibição de enzimas degradantes) podem alterar a disponibilidade de açúcares fermentáveis e as características finais da cerveja. 4 As enzimas α-amilase e β-amilase são as principais responsáveis pela formação de açúcares fe...

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Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase

Cited by 301 publications

References 16 publications

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

In vitroandin silicointeraction of porcine α-amylase withVicia fabacrude seed extract and evaluation of antidiabetic activity

Equilíbrio químico e cinética enzimática da interação de α-amilase com compostos fenólicos encontrados em cerveja

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