Inhibition of salivary amylase by water-soluble extracts of tea

Kashket, S.; Paolino, V.J.

doi:10.1016/0003-9969(88)90110-0

Cited by 26 publications

(16 citation statements)

References 13 publications

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“…A number of studies have shown that tea extracts ( Camellia sinensis (L.) Kuntze) reduce dental caries [39, 40]. Based on the α -amylase inhibitory activity of tea extracts, the hypothesis has been raised that this activity could be involved in the reduction of the cariogenicity of starch-containing foods [41, 42]. For this reason, the hydrolysable tannin, which is bound very strongly by the enzyme, as indicated by K i 1 value of 13.2 μ M, can be regarded as a useful agent for oral health.…”

Section: Discussionmentioning

confidence: 99%

Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions

et al. 2017

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The aim of the present study was to compare the in vitro inhibitory effects on the salivary and pancreatic α-amylases and the in vivo hypoglycemic actions of the hydrolysable tannin from Chinese natural gall and the condensed tannin from Acacia mearnsii. The human salivary α-amylase was more strongly inhibited by the hydrolysable than by the condensed tannin, with the concentrations for 50% inhibition (IC50) being 47.0 and 285.4 μM, respectively. The inhibitory capacities of both tannins on the pancreatic α-amylase were also different, with IC50 values being 141.1 μM for the hydrolysable tannin and 248.1 μM for the condensed tannin. The kinetics of the inhibition presented complex patterns in that for both inhibitors more than one molecule can bind simultaneously to either the free enzyme of the substrate-complexed enzyme (parabolic mixed inhibition). Both tannins were able to inhibit the intestinal starch absorption. Inhibition by the hydrolysable tannin was concentration-dependent, with 53% inhibition at the dose of 58.8 μmol/kg and 88% inhibition at the dose of 294 μmol/kg. For the condensed tannin, inhibition was not substantially different for doses between 124.4 μmol/kg (49%) and 620 μmol/kg (57%). It can be concluded that both tannins, but especially the hydrolysable one, could be useful in controlling the postprandial glycemic levels in diabetes.

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Section: Discussionmentioning

confidence: 99%

Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions

et al. 2017

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“…The effect on salivary amylase may contribute significantly to reducing the cariogenicity of starch-containing foods. 15 A point that should be mentioned is that the in vitro property of green tea has also been much investigated previously, but in vivo evidence able to establish its real contributions to caries reduction is not consistent.…”

Section: Introductionmentioning

confidence: 97%

Antimicrobial Properties of Green Tea Extract Against Cariogenic Microflora: An In Vivo Study

Ferrazzano

Roberto

Amato

et al. 2011

Journal of Medicinal Food

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The aim of the present study was to test in vivo the effectiveness of an experimental green tea extract in reducing levels of mutans streptococci and lactobacilli in saliva by means of selective culture medium. Sixty-six healthy patients ranging in age from 12 to 18 years were recruited and randomly divided into two groups: Group A (n=33) and group B (n=33). Group A subjects were asked to rinse their mouths with 40 mL of an experimental green tea extract, for 1 minute, three times a day for a week, whereas Group B subjects were asked to rinse with 40 mL of a placebo mouth rinse. Saliva samples were obtained at baseline, 4 days, and 7 days. The counts of mutans streptococci and lactobacilli were investigated by chair-side kits. Data were statistically processed. A regression binary logistic analysis was done. The statistical significance level was established at P<.05. The experimental group showed a statistically significant reduction in colony counts of mutans streptococci and lactobacilli relative to the control group. These findings showed the efficacy of a green tea extract against cariogenic oral flora, opening a promising avenue of clinical applications in the preparation of specific and natural anticariogenic remedies.

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“…Kashket and Paolino [19] found that tea beverage inhibited salivary amylase, under conditions existing in the mouth during and shortly after ingestion of a tea drink. More recently, Zhang and Kashket [20] have shown that brews of several black and green teas also suppressed amylase activity from S. mutans.…”

Section: Inhibition Of Salivary and Bacterial Amylasesmentioning

confidence: 99%

Anti-cariogenic properties of tea (Camellia sinensis)

Hamilton-Miller

2001

Journal of Medical Microbiology

247

172

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Various components in green and black tea, the beverages made by infusing appropriately processed dried leaves of Camellia sinensis, notably simple catechins, have properties in vitro that suggest an anti-cariogenic activity. These include: a direct bactericidal effect against Streptococcus mutans and S. sobrinus; prevention of bacterial adherence to teeth; inhibition of glucosyl transferase, thus limiting the biosynthesis of sticky glucan; inhibition of human and bacterial amylases. Studies in animal models show that these in-vitro effects can translate into caries prevention. A limited number of clinical trials in man suggest that regular tea drinking may reduce the incidence and severity of caries. If substantiated, this could offer a very economical public health intervention.

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Inhibition of salivary amylase by water-soluble extracts of tea

Cited by 26 publications

References 13 publications

Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions

Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions

Antimicrobial Properties of Green Tea Extract Against Cariogenic Microflora: An In Vivo Study

Anti-cariogenic properties of tea (Camellia sinensis)

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